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Several investigations have been carried out to improve the productivity of tambaqui, an economically important fish species in Brazil and other Latin American countries. This study determined the digestible protein (DP) requirements in juvenile tambaqui by assessing their productive performance and nutritional efficiency. It also evaluated the effects of different dietary DP levels on the morphology and cellularity of skeletal fast muscle fibres. The 1750 tambaqui tested (6.53 ± 0.43 g body weight, 7.58 ± 0.18 cm length) were randomly distributed into 35 tanks. Fish were fed one of the seven isocaloric diets, which contained 140, 170, 200, 230, 260, 290 or 320 g/kg DP. The DP requirement, calculated by segmented (broken line) regression of weight gain data, was 290 g/kg. An increase in diet DP to 290 g/kg significantly improved final weight, weight gain, feed intake, specific growth rate and crude protein gain, and changed fibre diameter in deep muscle. Muscle fibres were randomly distributed into a mosaic pattern, characterized by fibres with different diameters. Treatments with 290 and 320 g/kg DP increased the frequency of large‐diameter fibres (>50 µm), indicating hypertrophic growth of skeletal muscle during the juvenile phase, which occurred in conjunction with hyperplasia.

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For the production and commercialization of ornamental fish species, it is indispensable to collect biometric data that facilitate the selection of animals for trade and genetic improvement of the stock. However, during the handling process, fish receive more stress if proper anesthetics are not used. Thus, application of appropriate anesthetics is an important tool for minimizing stress in animals. The objective of this study was to determine the effective concentrations of benzocaine, eugenol, and menthol for achieving anesthesia in Freshwater Angelfish Pterophyllum scalare and to develop induction and recovery response curves for different concentrations of these anesthetics. In total, 75 fish were exposed to five concentrations of the three anesthetics in a completely randomized design: benzocaine at 60, 85, 110, 135, and 160 mg/L; eugenol at 40, 80, 120, 160, and 200 mg/L; and menthol at 50, 75, 150, 200, and 250 mg/L. Each concentration (5 fish/concentration) consisted of five replicates, with each replicate represented by a single fish. The results indicated that the tested substances met the criteria of anesthetic efficiency. The effective concentrations of benzocaine, eugenol, and menthol for the anesthesia of Freshwater Angelfish were identified as 89.25, 90.6, and 92.1 mg/L, respectively.

This study evaluated the apparent digestibility coefficients (ADC) of essential (EAA) and non-essential (NEAA) amino acids of 13 ingredients for tambaqui (Colossoma macropomum) diets. Proteic and energetic ingredients were analyzed separately. The trial with energetic and proteic ingredients were arranged in a randomized block design, with four replicates: energetic ingredients (corn, wheat bran, broken rice, and sorghum) with four treatments, whereas proteic ingredients (corn gluten meal, soybean meal, poultry byproduct meal, salmon meal, fish meal [tilapia processing residue], wheat gluten meal, feather meal, cottonseed meal, and alcohol yeast [spray dried]) with nine treatments. Each block was considered as one round of fecal collection. A total of 420 tambaqui juveniles (mean initial weight: 70±8.58 g) were used. Among energetic ingredients, corn (94.6%) and wheat bran (91.9%) had the highest ADCEAA, followed by broken rice (75.7%), and sorghum (72.8%). On average, ADCEAA and ADCNEAA values of proteic ingredients were 79.5-98.5%, except for alcohol yeast (ADCEAA: 68.4 and ADCNEAA: 76.7%). Tryptophan was the first limiting amino acid in most ingredients tested and had the lowest chemical scores (0.06-0.51), except for wheat bran, corn gluten meal, and soybean meal, in which lysine was the first limiting amino acid. Soybean meal had the highest digestible essential amino acid index (EAAI: 1.02) and the most balanced amino acid profile, whereas wheat gluten meal had the lowest EAAI (0.48). Overall, tambaqui was very efficient to digest proteic and energetic ingredients.