The aim of this study was to evaluate the physiological, zootechnical, and environmental benefits of the use of growth-promoting virginiamycin in the pirarucu diet. The research was conducted at the Carlos Eduardo Matiazze Fish Center, Federal University of Rondônia. In this study, 96 pirarucu fish were distributed in excavated nursery, divided into two treatment groups, control (0.0 mg kg−1) and treatment (75.0 mg kg−1) of feed with virginiamycin, with 8 replications in a completely randomized design. With virginiamycin being incorporated into commercial feed, for 107 days of cultivation, the fish were slaughtered with an average weight of 9.18 kg. Carcass weight, flesh, residues, and internal organs/guts were evaluated to calculate slaughter yields, Spearman’s correlation, and subsequently regression. For the quantification of micronuclei, a count of 1,000 cells per blade was determined. The means of the results obtained were contrasted by the Student’s t-test (α = 0.05). Virginiamycin did not cause oscillations in the limnological variables of the nursery but could reduce micronucleated erythrocytes. The average yields in carcass, flesh, and waste were 67.43, 53.4, and 43.14%, respectively. Virginiamycin provided strong correlations (ρ2) for better productive yields and lower slaughter residue. The hepatosomatic index indicated a strong relationship between liver weight and fat. Virginiamycin may be recommended for fish farming in pirarucu fattening because it contributes to the productive efficiency and sustainability of the fish farm system.
O objetivo do estudo foi elaborar fubá de milho extrusado com diferentes níveis de inclusão de carnes cozidas temperadas de jacaré ( Caiman yacare), e avaliá-los quanto as suas características físico-químicas, microbiológicas e sensorial. Para a elaboração do fubá enriquecido, as carcaças foram lavadas, pesadas, sanitizadas, cozidas com temperos, drenada, moída e depois incluída ao gritz de milho no momento da extrusão. Os níveis de inclusão foram 0, 3,75, 7,5, 11,25 e 15% sobre o peso do gritz de milho. Conforme aumentou o nível de inclusão da carcaça de jacaré cozida temperada, houve aumento no teor proteico, de 2,73 a 10,99% e cinzas de 0,11 a 2,93%, porém diminuição no teor de carboidratos, de 89,37 para 80,24%. A análise microbiológica indicou que estavam aptos ao consumo. Houve diferença significativa para cor, aroma, sabor, impressão global e intenção de compra do produto, cujas notas variaram de 5,6 a 8,6. Pelos resultados sensoriais obtidos pode se indicar a utilização de 11,25% de inclusão de carcaça temperada no gritz de milho para elaboração do fubá pronto para consumo.
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