Variations in growth performance of Catla (Cattla cattla), Rohu (Labeo rohita) and Mrigal (Cirhinus mrigala) fed with varying levels of fishmeal based diets in intensive farming / Variações no desempenho de crescimento de Catla (Cattla cattla), Rohu (Labeo rohita) e Mrigal (Cirhinus mrigala) alimentados com níveis variados de dietas à base de farinha de peixe em pecuária intensiva

A one year feeding trial was conducted on carps i.e. Catla (Cattla cattla), Mrigal (Cirhinus mrigala) and Rohu (Labeo rohita) to find out appropriate level of fishmeal in diet and their effects on growth, survival and biomass in intensive polyculture. Three different inclusions of fishmeal were used in experimental diets (25%, 35% and 45%). Highest average daily growth was observed by 25% fish meal diet (2.18g, 2.19g and 2.34g for catla, rohu and mrigal respectively), whereas 35% fish meal based diet was next by showing 1.63g average daily growth for catla, 1.73g for rohu and 1.67g for mrigal. Mean values of monthly weight again and average daily growth showed significant differences among treatments. Growth was found to be higher in C. mrigala in case of 25% and 45% and L. rohita in case of 35% fish meal. Minimum FCR was obtained by 25% FM based diets as 3.53±0.41 followed by 45% (3.82±0.33) and 35% (4.05±0.45). The findings of this research trial determine the optimum dietary level of fishmeal and its effectiveness as an important ingredient in diets of Indian major carps. It is proved that a feed by the combination of animal and plant protein is much preferable by carps as compare to a feed with higher concentration of fish meal.

Um teste de alimentação de um ano foi realizado em carpas, ou seja, Catla (Cattla cattla), Mrigal (Cirhinus mrigala) e Rohu (Labeo rohita) para descobrir o nível adequado de farinha de peixe na dieta e seus efeitos no crescimento, sobrevivência e biomassa em policultura intensiva. Três diferentes inclusões de farinha de peixe foram utilizadas nas dietas experimentais (25%, 35% e 45%). O maior crescimento médio diário foi observado pela dieta com 25% de farinha de peixe (2,18g, 2,19g e 2,34g para catla, rohu e mrigal, respectivamente), enquanto a dieta à base de farinha de peixe de 35% foi a próxima, mostrando um crescimento médio diário de 1,63g para catla, 1,73g para rohu e 1,67g para mrigal. Os valores médios de peso mensal novamente e crescimento médio diário apresentaram diferenças significativas entre os tratamentos. O crescimento foi maior em C. mrigala no caso de 25% e 45% e L. Rohita, no caso de 35% de farinha de peixe. A TCA mínima foi obtida por dietas à base de 25% FM como 3,53 ± 0,41 seguido por 45% (3,82 ± 0,33) e 35% (4,05 ± 0,45). Os resultados desta pesquisa determinam o nível ideal de farinha de peixe e sua eficácia como um ingrediente importante nas dietas das principais carpas indianas. Assim, demonstrando que uma ração com combinação de proteína animal e vegetal é preferível para as carpas do que uma ração com maior concentração de farinha de peixe.

Sensory evaluation of pacific white shrimp fed with different levels of soy protein concentrate in replacement of fish meal / Avaliação sensorial de camarões-branco-do-pacífico alimentados com diferentes níveis de concentrado protéico de soja em substituição da farinha de peixe

The aim of this study was to evaluate the sensory quality of Pacific white shrimp (L. vannamei) fed diets in which fish meal was replaced by soy protein concentrate. Four diets were evaluated, with different levels of replacement (33%, 66% and 100%) of fish meal by soy protein concentrate. In the sensory analysis, 50 tasters evaluated using the ordering preference test and 50 tasters evaluated the acceptability of the shrimp. The inclusion of vegetable protein source in the shrimp diet sho-wed no difference in the discriminatory and preference ordering test and did not change the evaluated sensory attributes, which makes the product attractive to the consumer, due to the fact of consuming a product without presenting alterations in the taste(AU)

O objetivo deste estudo foi avaliar a qualidade sensorial do camarão-branco-do-pacífico (L. vannamei) alimentados com dietas em que houve substituição da farinha de peixe por concentrado proteico de soja. Quatro dietas foram avaliadas, com diferentes níveis de substituição (33%, 66% e 100%) da farinha de peixe pelo concentrado proteico de soja. Na análise sensorial, 30 provadores avaliaram por meio do teste de ordenação de preferência e 50 provadores avaliaram a aceitabilidade dos camarões. A inclusão da fonte proteica vegetal na dieta dos camarões não apresentou diferença no teste discriminatório e de ordenação de preferência e não alterou os atributos sensoriais avaliados, o que torna o produto atrativo para o consumidor, pelo fato de consumir um produto sem apresentar alterações no paladar.(AU)

Effect of replacing fish meal in fish diet with shrimp by-product meal on growth performance, feed utilization, length-weight relationship and condition factors of Nile tilapia, Oreochromis niloticus (Linnaeus, 1758) / Efecto de reemplazar la harina de pescado en la dieta de pescado por harina de subproducto de camarón sobre el rendimiento del crecimiento, la utilización del alimento, la relación longitud-peso y los factores de condición de la tilapia del Nilo, Oreochromis niloticus (Linnaeus, 1758)

SUMMARY: The present work aimed to study the effect of replacing fish meal (FM) in the fish diet with shrimp by-product meal (SBM) on the growth performance parameters of the Nile Tilapia, Oreochromis niloticus. A total of 200 specimens of monosex O. niloticus fries were obtained from a private fish farm at Kafr El-Sheikh Governorate. They were transported to the fish laboratory at the Animal House of Zoology Department, Faculty of Science, Al-Azhar University. After two weeks for acclimation, the fish were divided into 5 groups, 2 replicates for each group (20 fish in each replicate). The five experimental diets were: C: control group with20 % fish meal (FM) and 0 % shrimp by-product meal (SM); T1, T2, T3, and T4 FM was replaced with SBM as 25 %, 50 %, 75 % and 100 %, respectively. Results indicated that the highest final length, growth in length, length gain, daily length gain and other growth performance parameters including the relationship between length and weight and condition factors of O. niloticus were recorded in T4 group (fed diet in which fish meal was completely replaced with shrimp by-product meal); while, their lowest values were recorded in control group. On the other hand, feed utilization parameters (feed intake, food conversion ratio, the maximum values of feed efficiency ratio and protein efficiency ratio) were recorded in T4 group and the minimum values were recorded in T3 group (fed diet in which 75 % of fish meal was replaced with shrimp by-product meal).

RESUMEN: El presente trabajo tuvo como objetivo estudiar el efecto de sustituir la harina de pescado (HP) en la dieta del pescado por harina de subproductos de camarón (HSC) sobre los parámetros de rendimiento de crecimiento de la Tilapia del Nilo, Oreochromis niloticus. Se obtuvieron un total de 200 especímenes de monosexo de O. niloticus de una piscifactoría privada en la gobernación de Kafr El-Sheikh. Fueron transportados al laboratorio de peces en el Departamento de Zoología de la Facultad de Ciencias, de la Universidad Al-Azhar. Después de dos semanas de aclimatación, los peces se dividieron en 5 grupos: Se realizaron dos repeticiones para cada grupo (20 peces en cada repetición). Las cinco dietas experimentales fueron: C: grupo control con 20 % de harina de pescado (HP) y 0 % de harina de subproductos de camarón (HSC); T1, T2, T3 y T4 FM se reemplazó con HSC con 25 %, 50 %, 75 % y 100 %, respectivamente. Los resultados indicaron que la longitud final más alta, el crecimiento en longitud, la ganancia de longitud, la ganancia de longitud diaria y otros parámetros de rendimiento del crecimiento, como además la relación entre la longitud y el peso, y los factores de condición de O. niloticus, se registraron en el grupo T4 (con una dieta reemplazada con harina de subproducto de camarón); mientras que, sus valores más bajos se registraron en el grupo control. Por otro lado, los parámetros de utilización del alimento (ingesta de alimento, índice de conversión de alimento, los valores máximos de índice de eficiencia alimenticia e índice de eficiencia proteica) se registraron en el grupo T4 y los valores mínimos se registraron en el grupo T3 (alimentación con dieta en la que el 75 % de la harina de pescado fue reemplazada por harina de subproductos de camarón).

Propuesta de utilización de harina de cabeza de pescado para fortificar alimentos de consumo popular altos en carbohidratos / Proposal for the use of fish head meal to fortify popular consumption foods high in carbohydrates

En esta investigación documental se presentan alternativas viables para utilizar cabezas de pescado, subproductos de la acuicultura, para elaborar harina que sirva como materia prima para la fortificación de productos alimenticios nutritivos. La harina de cabeza de pescado propuesta en esta investigación puede ser integrada exitosamente a alimentos para consumo humano, y usadas en las proporciones adecuadas no causa interferencias en las propiedades sensoriales de los productos formulados. Para masificar la producción de los alimentos fortificados con harina de cabeza de pescado propuestos en este estudio, es indispensable practicarle además una serie de pruebas denominadas "vida de anaquel".

In this documentary research, viable alternatives are presented to use fish heads, by-products of aquaculture, to make flour that serve as raw material for the fortification of nutritious food products. The fish head meal proposed in this research can be successfully integrated into food for human consumption, and used in the appropriate proportions does not cause interference in the sensory properties of the formulated products. To massify the production of foods fortified with fish head meal proposed in this study, it is essential to also perform a series of tests called "shelf life".

Elaboration of reference material for cadmium and arsenic in hydrobiological products, for the purpose of being used in a laboratory intercomparation program / Elaboración de un material de referencia para cadmio y arsénico en productos hidrobiológicos, para propósito de ser utilizado en un programa de intercomparación de laboratorios

Reference materials (RM) are tools used in the comparability and traceability of measurements. They are widely used by laboratories for method validation and quality control of assay. Chile must evaluate theperformance of laboratories that analyzing metals in fishery products, despite RM have high prices and are scarce. For that reason, a RM in a hydrobiological product was developed. Reference values for arsenic and cadmium elements for a fishmeal were assigned. The measurement methods for characterization of the material were Inductively Coupled Plasma Mass Spectrometry, Atomic Absorption Spectrometry and Neutron Activation Analysis. Reference values with their expanded uncertainty (U) were established for arsenic 2.64 ± 0.42 mg/kg (U; k = 2) and for cadmium 0.86 ± 0.16 mg/kg (U; k = 2). Homogeneity and stability of the RM allowed its use in a proficiency test for eleven food control laboratories. Results for median were 2.114 mg/kg for arsenic, and 0.863 mg/kg for cadmium. The performance values of the participants were evaluated with a z score obtaining 60% satisfaction for arsenic and 73% for cadmium.The material demonstrated to be suitable for use in interlaboratory proficiency assay. (AU)

Materiales de referencia (MR) son herramientas utilizadas en la comparabilidad y trazabilidad entre mediciones. Laboratorios los utilizan ampliamente en validación de métodos y control de calidad. Chile debe evaluar el desempeño de los laboratorios que analizan metales en productos pesqueros, a pesar de los altos precios y escasez del MR. Por esa razón, se desarrolló un MR en producto hidrobiológico. Se asignaron valores de referencia para arsénico y cadmio en harina de pescado. Los métodos de medición para la caracterización del material fueron Espectrometría de Masas de Plasma Acoplado Inductivamente, Espectrometría de Absorción Atómica y Análisis de Activación de Neutrones. Se establecieron valores de referencia con su incertidumbre (U) para arsénico 2.64 ± 0.42 mg/kg (U; k = 2) y para cadmio 0.86 ± 0.16 mg/kg (U; k = 2). La homogeneidad y estabilidad del MR permitieron su uso en una prueba de aptitud para once laboratorios de control de alimentos. Las medianas fueron 2,114 mg/kg para arsénico y 0,863 mg/kg para cadmio. Se evaluaron los rendimientos de los participantes con un estadístico de puntaje z satisfactorio del 60% para el arsénico y 73% para el cadmio. El material demostró ser adecuado para uso en ensayo de aptitud de intercomparación. (AU)

Validation of in situ disappearance curves utilizing mathematical models for incubating fish meal and cottonseed meal / Validação de curvas de desaparecimento in situ utilizando modelos matemáticos para incubação de farinha de peixe e farelo de algodão

Four mathematical models were used to describe the ruminal disappearance of dry matter (DM) and crude protein (CP) of fish meal and cottonseed meal. Results of DM degradability particularity showed that all the models fitted well (R2 > 0.95), however, considering that values below 0 or above 100 are not biologically justified in ruminal degradability, they are not acceptable. The models I and II were accepted to ruminal DM degradability of fish meal and cottonseed meal data. Only models I and II were successfully fitted to CP degradability of fish meal (R2 > 0.96), and the I, II and III models were acceptable to ruminal CP degradability of cottonseed meal (R2 > 0.98). In terms of effective degradability (ED) of DM and CP, model II generated higher values than other models. To appreciate fully the role of mathematical modelling in the biological sciences, it is necessary to consider the nature of feeds that evaluated and to review the types of models that may be constructed.

Quatro modelos matemáticos foram utilizados para descrever o desaparecimento ruminal da matéria seca (MS) e proteína bruta (PB) da farinha de peixe e farelo de algodão. Os resultados da particularidade da degradabilidade da MS mostraram que todos os modelos se ajustaram bem (R2 > 0,95), no entanto, considerando que valores abaixo de 0 ou acima de 100 não são biologicamente justificados na degradabilidade ruminal, eles não são aceitáveis. Os modelos I e II foram aceitos para a degradabilidade ruminal da MS da farinha de peixe e e o farelo de algodão. Apenas os modelos I e II foram adaptados com sucesso à degradabilidade de PB da farinha de peixe (R2 > 0,96), e os modelos I, II e III foram aceitáveis para a degradabilidade ruminal da PB do farelo de algodão (R2 > 0,98). Em termos de degradabilidade efetiva (DE) da MS e da PB, o modelo II gerou valores mais altos que os demais. Para apreciar plenamente o papel da modelagem matemática nas ciências biológicas, é necessário considerara natureza dos alimentos que foram avaliados e revisar os tipos de modelos que podem ser construídos.

Savory cereal bars made with seed, fruit peel, and fish meal / Barras de cereais salgadas feitas com sementes, cascas de frutas e farinha de peixe

Cereal bars are practical, popular, and represent a multicomponent food with market potential. This work aimed to develop tasty cereal bars with kabocha seeds (Cucurbita moschata), kabocha peels, pineapple peel (Ananas sp.), and passion fruit peel (Passiflora sp.) with different levels of fishmeal, as nutritional enrichment. To this purpose, the fish meal was prepared with tilapia and salmon carcasses added to the basic ingredients of the bar. The fish concentrate levels used were 0% (control), 5%, 10% and 15%, amounting to four treatments, with five replications. The elaborated bars were analyzed for proximate compositional, sensory properties, and microbiological contamination. The results indicated high levels of protein (49.65%) and lipid (32.40%) for fishmeal. The inclusion of this concentrate in cereal bars interfered with their composition by increasing protein content and reducing the content of carbohydrates and caloric value. As for sensory properties, the average scores were around 6, which indicates that the panelists slightly liked the product. It can be concluded that the addition of up to 15% of tilapia fishmeal with salmon in savory cereal bars containing seed and fruit peel, improve their nutritional composition without adversely affecting their sensory quality.

As barras de cereais são práticas, populares e representam um alimento multicomponente com potencial de mercado. Este trabalho teve como objetivo desenvolver saborosas barras de cereais com sementes de kabocha (Cucurbitamoschata), cascas de kabocha, cascade abacaxi (Ananassp.) ecasca de maracujá (Passiflorasp.) Com diferentes níveis de farinha de peixe, como enriquecimento nutricional. Para tanto, a farinha de peixe foi preparada com carcaças de tilápia e salmão adicionadas aos ingredientes básicos da barra. Os níveis de concentrado de peixe utilizados foram 0% (controle), 5%, 10% e 15%, totalizando quatro tratamentos, com cinco repetições. As barras elaboradas foram analisadas quanto à composição centesimal, propriedades sensoriais e contaminação microbiológica. Os resultados indicaram altos níveis de proteína (49,65%) e lipídio (32,40%) na farinha de peixe. A inclusão desse concentrado nas barras de cereais interferiu em sua composição, aumentando o teor de proteínas e reduzindo o teor de carboidratos e o valor calórico. Quanto às propriedades sensoriais, as notas médias ficaram em torno de 6, o que indica que os provadores gostaram um pouco do produto. Pode-se concluir que a adição de até 15% de farinha de tilápia com salmão em barras de cereais salgadas contendo semente e casca de fruta melhora sua composição nutricional sem afetar negativamente sua qualidade sensorial.

Effect of dietary taurine supplementation on the growth and blood physiological parameters of juvenile pirarucu / Efeito da suplementação de taurina sobre o crescimento e parâmetros fisiológicos sanguíneos de juvenis de pirarucu

For some fish species, dietary taurine supplementation has been proven necessary in feeds with considerable utilization of vegetable proteins to substitute fishmeal. Pirarucu, Arapaima gigas feeds mainly on taurine-rich animal items in nature, therefore this study aimed to evaluate the effect of dietary taurine supplementation (0, 0.5, 1, 1.5 and 3%) on the growth and blood physiological parameters of juvenile pirarucu. A commercial feed was utilized as the basal diet for the experimental diets. Three hundred fish (20.8 ± 2.3 g) were randomly distributed in 15 tanks and fed for 28 days. At the end of the trial, dietary taurine supplementation did not affect fish growth, feed consumption and feed efficiency. The original amounts of taurine (0.18%) and methionine (1.13%) in the commercial feed (0% taurine diet) apparently sufficed to promote adequate pirarucu growth, with no variation noted in the main blood physiological parameters. Further studies to assess whether taurine is conditionally essential for the pirarucu fed methionine-deficient diets are needed to elucidate the functionality of this nutrient for the studied species.(AU)

Para algumas espécies de peixe, a suplementação de taurina na dieta tem-se mostrado necessária em dietas com grande utilização de proteínas vegetais em substituição à farinha de peixe. Na natureza, o pirarucu, Arapaima gigas se alimenta de itens animais ricos em taurina, portanto este estudo avaliou o efeito da suplementação de taurina (0; 0,5; 1; 1,5 e 3%) sobre o crescimento e parâmetros fisiológicos sanguíneos de juvenis da espécie. Uma ração comercial foi utilizada como dieta basal para as dietas experimentais. Trezentos peixes (20,8 ± 2,3 g) foram aleatoriamente distribuídos em 15 tanques e alimentados durante 28 dias. Ao final do ensaio, a suplementação de taurina nas dietas não afetou crescimento, consumo de alimento e eficiência alimentar dos peixes. As quantidades iniciais de taurina (0,18%) e metionina (1,13%) da ração comercial (dieta 0% taurina) foram aparentemente suficientes para promover o crescimento adequado do pirarucu sem alteração dos principais parâmetros fisiológicos do sangue. Futuros estudos que avaliem se a taurina é condicionalmente essencial para pirarucu alimentado com dietas deficientes em metionina são necessários para elucidar a funcionalidade deste nutriente para a espécie.(AU)

Savory cereal bars made with seed, fruit peel, and fish meal / Barras de cereais salgadas feitas com sementes, cascas de frutas e farinha de peixe

Cereal bars are practical, popular, and represent a multicomponent food with market potential. This work aimed to develop tasty cereal bars with kabocha seeds (Cucurbita moschata), kabocha peels, pineapple peel (Ananas sp.), and passion fruit peel (Passiflora sp.) with different levels of fishmeal, as nutritional enrichment. To this purpose, the fish meal was prepared with tilapia and salmon carcasses added to the basic ingredients of the bar. The fish concentrate levels used were 0% (control), 5%, 10% and 15%, amounting to four treatments, with five replications. The elaborated bars were analyzed for proximate compositional, sensory properties, and microbiological contamination. The results indicated high levels of protein (49.65%) and lipid (32.40%) for fishmeal. The inclusion of this concentrate in cereal bars interfered with their composition by increasing protein content and reducing the content of carbohydrates and caloric value. As for sensory properties, the average scores were around 6, which indicates that the panelists slightly liked the product. It can be concluded that the addition of up to 15% of tilapia fishmeal with salmon in savory cereal bars containing seed and fruit peel, improve their nutritional composition without adversely affecting their sensory quality.(AU)

As barras de cereais são práticas, populares e representam um alimento multicomponente com potencial de mercado. Este trabalho teve como objetivo desenvolver saborosas barras de cereais com sementes de kabocha (Cucurbitamoschata), cascas de kabocha, cascade abacaxi (Ananassp.) ecasca de maracujá (Passiflorasp.) Com diferentes níveis de farinha de peixe, como enriquecimento nutricional. Para tanto, a farinha de peixe foi preparada com carcaças de tilápia e salmão adicionadas aos ingredientes básicos da barra. Os níveis de concentrado de peixe utilizados foram 0% (controle), 5%, 10% e 15%, totalizando quatro tratamentos, com cinco repetições. As barras elaboradas foram analisadas quanto à composição centesimal, propriedades sensoriais e contaminação microbiológica. Os resultados indicaram altos níveis de proteína (49,65%) e lipídio (32,40%) na farinha de peixe. A inclusão desse concentrado nas barras de cereais interferiu em sua composição, aumentando o teor de proteínas e reduzindo o teor de carboidratos e o valor calórico. Quanto às propriedades sensoriais, as notas médias ficaram em torno de 6, o que indica que os provadores gostaram um pouco do produto. Pode-se concluir que a adição de até 15% de farinha de tilápia com salmão em barras de cereais salgadas contendo semente e casca de fruta melhora sua composição nutricional sem afetar negativamente sua qualidade sensorial.(AU)

Validation of in situ disappearance curves utilizing mathematical models for incubating fish meal and cottonseed meal / Validação de curvas de desaparecimento in situ utilizando modelos matemáticos para incubação de farinha de peixe e farelo de algodão

Four mathematical models were used to describe the ruminal disappearance of dry matter (DM) and crude protein (CP) of fish meal and cottonseed meal. Results of DM degradability particularity showed that all the models fitted well (R2 > 0.95), however, considering that values below 0 or above 100 are not biologically justified in ruminal degradability, they are not acceptable. The models I and II were accepted to ruminal DM degradability of fish meal and cottonseed meal data. Only models I and II were successfully fitted to CP degradability of fish meal (R2 > 0.96), and the I, II and III models were acceptable to ruminal CP degradability of cottonseed meal (R2 > 0.98). In terms of effective degradability (ED) of DM and CP, model II generated higher values than other models. To appreciate fully the role of mathematical modelling in the biological sciences, it is necessary to consider the nature of feeds that evaluated and to review the types of models that may be constructed.(AU)

Quatro modelos matemáticos foram utilizados para descrever o desaparecimento ruminal da matéria seca (MS) e proteína bruta (PB) da farinha de peixe e farelo de algodão. Os resultados da particularidade da degradabilidade da MS mostraram que todos os modelos se ajustaram bem (R2 > 0,95), no entanto, considerando que valores abaixo de 0 ou acima de 100 não são biologicamente justificados na degradabilidade ruminal, eles não são aceitáveis. Os modelos I e II foram aceitos para a degradabilidade ruminal da MS da farinha de peixe e e o farelo de algodão. Apenas os modelos I e II foram adaptados com sucesso à degradabilidade de PB da farinha de peixe (R2 > 0,96), e os modelos I, II e III foram aceitáveis para a degradabilidade ruminal da PB do farelo de algodão (R2 > 0,98). Em termos de degradabilidade efetiva (DE) da MS e da PB, o modelo II gerou valores mais altos que os demais. Para apreciar plenamente o papel da modelagem matemática nas ciências biológicas, é necessário considerara natureza dos alimentos que foram avaliados e revisar os tipos de modelos que podem ser construídos.(AU)

Hematology and Histopathology of Broiler Chickens Supplemented with Tuna Black Flour

The present study evaluated the effect of the sex and dietary intake of tuna black flour (TBF)on the hematology and histopathology of broiler chickens. A total of 200 sexed broilers (Ross 380) were distributed according to a completely randomized design into four treatments (25 males and 25 females/experimental group).Different levels of inclusion of TBF (0, 1, 2, and 3%) were offered as a source of -3 polyunsaturated fatty acids (-3 PUFAs), for 42 d. At the end of the experiment, blood samples and tissues were collected. The hematocrit value (Hemat), total protein (PROT-T), hemoglobin concentration (Hemog), erythrocytes concentration (Erythro) and total count and differential of leucocytes (Leuco): lymphocytes, heterophils, monocytes, eosinophils, and basophils were determined. Statistical analysis of the data was performed using the Analysis of Variance test, Duncans multiple range test, and descriptive analyses (p 0.05). Samples of heart, liver, and bursa of Fabricius were processed with the routine histological technique. The sex had no significant effect on the hematology. The feeding additional with 3% TBF had lower level of Hemat value and PROT-T. The Leuco had lower value with 1 and 2% of TBF. The Monocytes showed low value with 1 and 2% of TBF, and the eosinophils had high level with 1% of TBF. No cardiac lesions were detected in the broiler chickens in all treatments, normal deposition of fat in the epicardium, endocardium and pericardium were seen in all treatments.

The effect of replacement of fish meal with Amino Acids and Optimized Protein Levels in the diet of the Nile Tilapia Oreochromis niloticus / O efeito da substituição da farinha de peixe por Aminoácidos e Níveis Otimizados de Proteína na dieta da tilápia do Nilo Oreochromis niloticus

This study was conducted to determine an appropriate replacement of fishmeal with amino acids (AAs) and optimized protein levels in practical diets for Oreochromis niloticus with mean initial body weight 12.52±0.63g. Six experimental and a control diet (total 7 diets) divided into two groups, and a control diet (D1) containing 32% protein. The first group contained three diets that included different dietary protein levels, viz. 20 (D2), 25 (D3), and 30% (D4) with AAs when replacing fishmeal by plant protein sources. In the second group, the diets were contained 20 (D5), 25 (D6), and 30% (D7) without AAs. The best growth performance was achieved in fish fed with diet D1. Total feed intake was increased with an increase in dietary protein level with AAs. The specific growth rate showed a similar pattern with a significant difference between control, D4 and D7 compared to other groups. The feed conversion ratio decreased when protein levels in the diets increased. The protein efficiency ratio showed a similar performance, with a slight increase between the control diet and diets with AAs. However, insignificant differences (P>0.05) were observed between diets with and without AAs. An economic evaluation indicated that inclusion of low fishmeal in tilapia diets reduced the price/kg of diets compared to control.(AU)

Este estudo foi realizado para determinar uma substituição adequada de farinha de peixe com aminoácidos (AA) e níveis otimizados de proteína em dietas práticas para Oreochromis niloticus com peso corporal inicial médio de 12,52 ± 0,63 g. Seis dietas experimentais e controle (total de 7 dietas) divididas em dois grupos, e uma dieta controle (D1) contendo 32% de proteína. O primeiro grupo continha três dietas que incluíam diferentes níveis de proteína na dieta, viz. 20 (D2), 25 (D3) e 30% (D4) com AAs ao substituir a farinha de peixe por fontes de proteína vegetal. No segundo grupo, as dietas continham 20 (D5), 25 (D6) e 30% (D7) sem AAs. O melhor desempenho de crescimento foi alcançado em peixes alimentados com dieta D1. O consumo total de ração foi aumentado com o aumento do nível de proteína na dieta com AAs. A taxa de crescimento específico mostrou um padrão semelhante com uma diferença significativa entre o controle, D4 e D7 em comparação com outros grupos. A taxa de conversão alimentar diminuiu quando os níveis de proteína nas dietas aumentaram. A taxa de eficiência protéica apresentou desempenho semelhante, com discreto aumento entre a dieta controle e as dietas com AAs. Entretanto, diferenças insignificantes (P> 0,05) foram observadas entre dietas com e sem AAs. Uma avaliação econômica indicou que a inclusão de farinha de peixe baixa em dietas de tilápia reduziu o preço / kg de dietas em relação ao controle.(AU)

Hematology and Histopathology of Broiler Chickens Supplemented with Tuna Black Flour

The present study evaluated the effect of the sex and dietary intake of tuna black flour (TBF)on the hematology and histopathology of broiler chickens. A total of 200 sexed broilers (Ross 380) were distributed according to a completely randomized design into four treatments (25 males and 25 females/experimental group).Different levels of inclusion of TBF (0, 1, 2, and 3%) were offered as a source of -3 polyunsaturated fatty acids (-3 PUFAs), for 42 d. At the end of the experiment, blood samples and tissues were collected. The hematocrit value (Hemat), total protein (PROT-T), hemoglobin concentration (Hemog), erythrocytes concentration (Erythro) and total count and differential of leucocytes (Leuco): lymphocytes, heterophils, monocytes, eosinophils, and basophils were determined. Statistical analysis of the data was performed using the Analysis of Variance test, Duncans multiple range test, and descriptive analyses (p 0.05). Samples of heart, liver, and bursa of Fabricius were processed with the routine histological technique. The sex had no significant effect on the hematology. The feeding additional with 3% TBF had lower level of Hemat value and PROT-T. The Leuco had lower value with 1 and 2% of TBF. The Monocytes showed low value with 1 and 2% of TBF, and the eosinophils had high level with 1% of TBF. No cardiac lesions were detected in the broiler chickens in all treatments, normal deposition of fat in the epicardium, endocardium and pericardium were seen in all treatments.(AU)

Fish meal obtained from the processing of Rhamdia quelen: an alternative protein source / Farinha de peixe obtida do processamento de Rhamdia quelen: uma fonte proteica alternativa

The study of alternative protein sources is very important to lower the cost of aquafeeds. In this study, the use of waste from the processing of silver catfish (Rhamdia quelen) in the diet of juveniles of this species was evaluated. This feed was used in a recirculation system with 16 polypropylene tanks (280 L), each one containing 50 fish (initial weight = 5.50 ± 0.09 g). Fish were tested on four diets (37% crude protein and 3200 kcal kg-1 digestible energy): a control diet composed of swine meat and bone meal, one with meal made from silver catfish carcasses with viscera, a diet of meal from carcasses without viscera, and a diet of fish meal made from the whole fish. The data measured were final weight, condition factor, specific growth rate, feed conversion ratio, daily weight gain, and protein retention rate of fishes on different diets. Overall higher final weight (50.5 g), specific growth rate (3.9% day-1), feed conversion (1.3:1), and deposition of body protein (6.3 g) was observed for fish fed with the diet containing carcass meal from silver catfish with viscera than on the other diets. The incorporation of waste meal from the processing of silver catfish into the diet is viable for achieving fish growth.

O estudo de fontes de proteínas alternativas é muito importante para reduzir o custo de dietas aquícolas. Neste estudo foi avaliada a utilização de resíduos do processamento de jundiá (Rhamdia quelen) na dieta de juvenis desta espécie. Deste modo, foi utilizado sistema de recirculação com 16 tanques de polipropileno (280 L), cada um com 50 peixes (peso inicial = 5,5 ± 0,09 g). Foram testadas quatro dietas (37% de proteína bruta e 3.200 kcal-1 kg de energia digestível): dieta controle, composta por farinha de carne e ossos suína, substituída por farinha de peixe, composta por peixe inteiro (jundiá), farinha de carcaças de jundiá com vísceras e dieta com farinha de carcaças de jundiá sem vísceras. Foi avaliado, o peso final, fator de condição, taxa de crescimento específico, taxa de conversão alimentar, ganho de peso diário e taxa de retenção de proteína. Observou-se maior peso final (50,5 g), taxa de crescimento específico (3,9% dia-1), conversão alimentar (1,3:1), deposição de proteína corporal (6,3 g) para os peixes alimentados com as dietas compostas por farinha de carcaça de jundiás com vísceras. A incorporação de farinha de resíduos do processamento de jundiás na dieta é viável para o crescimento dos peixes.

Fish meal obtained from the processing of Rhamdia quelen: an alternative protein source / Farinha de peixe obtida do processamento de Rhamdia quelen: uma fonte proteica alternativa

The study of alternative protein sources is very important to lower the cost of aquafeeds. In this study, the use of waste from the processing of silver catfish (Rhamdia quelen) in the diet of juveniles of this species was evaluated. This feed was used in a recirculation system with 16 polypropylene tanks (280 L), each one containing 50 fish (initial weight = 5.50 ± 0.09 g). Fish were tested on four diets (37% crude protein and 3200 kcal kg-1 digestible energy): a control diet composed of swine meat and bone meal, one with meal made from silver catfish carcasses with viscera, a diet of meal from carcasses without viscera, and a diet of fish meal made from the whole fish. The data measured were final weight, condition factor, specific growth rate, feed conversion ratio, daily weight gain, and protein retention rate of fishes on different diets. Overall higher final weight (50.5 g), specific growth rate (3.9% day-1), feed conversion (1.3:1), and deposition of body protein (6.3 g) was observed for fish fed with the diet containing carcass meal from silver catfish with viscera than on the other diets. The incorporation of waste meal from the processing of silver catfish into the diet is viable for achieving fish growth.(AU)

O estudo de fontes de proteínas alternativas é muito importante para reduzir o custo de dietas aquícolas. Neste estudo foi avaliada a utilização de resíduos do processamento de jundiá (Rhamdia quelen) na dieta de juvenis desta espécie. Deste modo, foi utilizado sistema de recirculação com 16 tanques de polipropileno (280 L), cada um com 50 peixes (peso inicial = 5,5 ± 0,09 g). Foram testadas quatro dietas (37% de proteína bruta e 3.200 kcal-1 kg de energia digestível): dieta controle, composta por farinha de carne e ossos suína, substituída por farinha de peixe, composta por peixe inteiro (jundiá), farinha de carcaças de jundiá com vísceras e dieta com farinha de carcaças de jundiá sem vísceras. Foi avaliado, o peso final, fator de condição, taxa de crescimento específico, taxa de conversão alimentar, ganho de peso diário e taxa de retenção de proteína. Observou-se maior peso final (50,5 g), taxa de crescimento específico (3,9% dia-1), conversão alimentar (1,3:1), deposição de proteína corporal (6,3 g) para os peixes alimentados com as dietas compostas por farinha de carcaça de jundiás com vísceras. A incorporação de farinha de resíduos do processamento de jundiás na dieta é viável para o crescimento dos peixes.(AU)

Digestibility and pricing of Chlorella sorokiniana meal for use in tilapia feeds

Several microalgae contain in excess of 50 % crude protein with amino acid profile comparable to that of fish meal. In addition, high polyunsaturated fatty acid contents encourage their use in animal feeding and nutrition, particularly in the formulation and processing of aquafeeds. This study aims at estimating the feasibility of Chlorella meal as feed ingredient for the feeding and nutrition of farmed tilapia based upon digestibility data. Juvenile tilapia were stocked in conical-bottomed tanks (200 L) with superficial, continuous water flow, and fed to apparent satiation in three daily meals with a reference diet and a test diet containing 30 % lyophilized Chlorella sorokiniana added of an inert marker. Feces were collected overnight by sedimentation in refrigerated, plastic containers coupled to the tanks and analyzed for determination of chemical composition and inert marker contents to estimate apparent digestibility coefficients (ADCs) of protein and energy of Chlorella meal; registered ADCs of Chlorella meal were 90.5 and 84.22, respectively. A pricing model considering the quantity of digestible nutrient was proposed based on ADCs of Chlorella and compared with the price of fishmeal (FM) and soybean meal (SBM). The indicative prices to elicit the use of Chlorella as a protein source rather than FM or SBM for the feed and nutrition of tilapia were 2.65 USD kg−1 and 0.66 USD kg−1, respectively.

Digestibility and pricing of Chlorella sorokiniana meal for use in tilapia feeds

Several microalgae contain in excess of 50 % crude protein with amino acid profile comparable to that of fish meal. In addition, high polyunsaturated fatty acid contents encourage their use in animal feeding and nutrition, particularly in the formulation and processing of aquafeeds. This study aims at estimating the feasibility of Chlorella meal as feed ingredient for the feeding and nutrition of farmed tilapia based upon digestibility data. Juvenile tilapia were stocked in conical-bottomed tanks (200 L) with superficial, continuous water flow, and fed to apparent satiation in three daily meals with a reference diet and a test diet containing 30 % lyophilized Chlorella sorokiniana added of an inert marker. Feces were collected overnight by sedimentation in refrigerated, plastic containers coupled to the tanks and analyzed for determination of chemical composition and inert marker contents to estimate apparent digestibility coefficients (ADCs) of protein and energy of Chlorella meal; registered ADCs of Chlorella meal were 90.5 and 84.22, respectively. A pricing model considering the quantity of digestible nutrient was proposed based on ADCs of Chlorella and compared with the price of fishmeal (FM) and soybean meal (SBM). The indicative prices to elicit the use of Chlorella as a protein source rather than FM or SBM for the feed and nutrition of tilapia were 2.65 USD kg−1 and 0.66 USD kg−1, respectively.(AU)

Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective.

Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional composition and sensory characterization. Tilapia-waste flour (TF) increased (P < 0.05) the lipid, protein and ash contents, and decreased (P < 0.05) the levels of carbohydrates and total dietary fiber. BTF0%, BTF2.5% and BTF5% received the highest (P < 0.05) scores for acceptance and preference. Despite this apparent consumer preference for low or no levels, TF can be added to bread at levels below 12.17% (P < 0.05) without triggering consumer rejection. TF changed (P < 0.05) the sensory characterization of bread because of a disagreeable flavor, aroma, and texture; however, airy appearance, sticky in the teeth and cream color did not influence the overall liking. TF at 5% enhanced the nutritional value while maintaining acceptable sensory scores for bread, constituting a potential strategy to satisfy consumer and industry requirements.

Impact of replacing fish meal by a mixture of different plant protein sources on the growth performance in Nile Tilapia (Oreochromis niloticus L. ) diets / Impacto da substituição de farinha de peixe por uma mistura de diferentes fontes de proteínas vegetais sobre o desempenho de crescimento nas dietas de Tilápia do Nilo (Oreochromis niloticus L. )

The present study aimed to assess the appropriate level of replacement of fish meal (FM) with alternative plant sources in the feed fed to Oreochromis niloticus to evaluate the growth performance. Three isoproteinious (40% crude protein) diets were prepared from different ingredients viz., fish meal, corn gluten meal, wheat gluten meal, and bagasse kenna meal. O. niloticus showed a maximum increase in weight as 9.70, 11.09, 8.53 and 8.32 g during the 2nd, 2nd, 3rd and 2nd fortnight with feeding treatment A, B, C and D, respectively. The growth performance of the fish in terms of weight gain, specific growth rate, feed conversion ratio and protein efficiency ratio were found to be significantly (P 0.05) higher in the fish fed with 20% replacement of fishmeal in diet B. The worst growth performance was observed in fish fed with commercial diet, designated as diet D. It was concluded that the fish meal can be replaced up to 20 percent with other plant protein sources without any negative impact on fish health. The replacement of fish meal with local plant sources (corn gluten meal, wheat gluten meal, soybean meal and bagasse kenna mix) will not only be beneficial to achieve better growth performance in O. niloticus, it will be a value addition as well.(AU)

O presente estudo teve como objetivo avaliar o nível adequado de substituição de farinha de peixe (FM) com fontes alternativas de plantas na alimentação alimentada a Oreochromis niloticus para avaliar o desempenho do crescimento. Três dietas isoproteiniosas (proteína de 40% de proteína bruta) foram preparadas a partir de diferentes ingredientes, como farinha de peixe, farinha de glúten de milho, farinha de glúten de trigo e farinha de bagaço de bagaço. O. niloticus apresentou um aumento máximo de peso como 9,70, 11,09, 8,53 e 8,32 g durante a 2ª, 2ª, 3ª e 2ª quinzena com o tratamento de alimentação A, B, C e D, respectivamente. O desempenho de crescimento do peixe em termos de ganho de peso, taxa de crescimento específico, razão de conversão alimentar e relação de eficiência protéica foi significativamente maior (P 0,05) nos peixes alimentados com 20% de reposição de farinha de peixe na dieta B. O pior O desempenho do crescimento foi observado em peixes alimentados com dieta comercial, designados como dieta D. Concluiu-se que a farinha de peixe pode ser substituída até 20 por cento com outras fontes de proteína vegetal sem qualquer impacto negativo na saúde dos peixes. A substituição da farinha de peixe por fontes locais de plantas (farelo de milho, farinha de glúten de trigo, farelo de soja e mistura de bagaço de bagaço) não só será benéfica para obter melhor desempenho de crescimento em O. niloticus, também será uma adição de valor.(AU)