Physiological responses of tambaqui (Colossoma macropomum) fed diets supplemented with silage from fish and vegetables residues

Abstract

The demand for products to replace high-cost raw materials, such oil and fish meal, in the manufacture of feed for use in aquaculture, while also guaranteeing the nutritional quality of the diets, is increasing. Silage produced with fish and vegetables residues is a low-cost and efficient protein source. The objective of the present study was to evaluate the physiological and biochemical responses of tambaqui fingerlings fed four different levels of silage included in commercial feed with 28% crude protein, over two periods: 45 and 90 days. Each treatment was carried out over three replications, with 10 tambaqui in each 100 L experimental tank. At the end of each established period, blood samples were collected from five animals from each repetition to determine the hematological and biochemical variables. Body weight and total length, hepatosomatic and liposomal indices and hematocrit of specimens fed with diets supplemented with silage did not exhibit significant changes in both assessment period. After 45 days of feeding, the hemoglobin concentration increased when tambaqui were fed a diet including 20% silage. The red blood cell count, mean corpuscular volume and mean corpuscular hemoglobin did not change between treatments in either period. The total protein concentrations increased significantly in the plasma of tambaqui fed with diets with the inclusion of 5 and 10% of silage, evaluated after feeding for 45 days. It was found that the groups which had silage included in their diet did not exhibit significant alterations in the evaluated parameters, and the diet was therefore not consider harmful to the health of tambaqui. Therefore, the use of silage as a feed supplement during tambaqui farming is a sustainable alternative for producers, as it leads to a reduction of impacts of fish and vegetables waste disposal.

Evaluating fermented fish viscera silage in diets for Colossoma macropomum and its effects on physical quality of pellets, production performance, health parameters, and economic analysis

“…The manufacture of a fermented viscera silage makes yields into an ingredient with small peptides and free amino acids, which can be more attractive to the sh by increasing the palatability, enhancing the digestibility and faster absorption of nutrients (Norgaard et al 2015;Herrero et al 2015). Similar to the present ndings, sh processing waste silages also promoted the growth of tambaqui juveniles, not being statistically different from diets formulated with conventional ingredients (Costa et al 2022). The weight gain values presented by the tambaqui in this study are within range from the results observed by Costa et al (2022) for sh under experimental conditions fed for 13 weeks.…”

“…Similar to the present ndings, sh processing waste silages also promoted the growth of tambaqui juveniles, not being statistically different from diets formulated with conventional ingredients (Costa et al 2022). The weight gain values presented by the tambaqui in this study are within range from the results observed by Costa et al (2022) for sh under experimental conditions fed for 13 weeks.…”

O uso de ingredientes alternativos na ração para tambaqui (Colossoma macropomum): uma revisão

“…Além disso, os tratamentos com os níveis mais altos de EOZO reduziram os níveis de albumina plasmática, alanina aminotransferase e aspartato aminotransferase e aumentaram os níveis de leucócitos, hemoglobina e trombócitos, glicemia e colesterol plasmático (Chung et al O grupo controle apresentou altas vilosidades, espessura epitelial, e parece que a adição de 0,5 ml de EOZO kg diet −1 pode melhorar alguns parâmetros fisiológicos (leucócitos, hemoglobina e trombócitos e níveis plasmáticos de ALT e AST) sem causar danos ao fígado ou afetar negativamente as vilosidades intestinais de juvenis de tambaqui. Costa et al (2022) avaliaram as respostas fisiológicas e bioquímicas de alevinos de tambaqui (31,15 ± 3,65 g) alimentados com quatro diferentes níveis de silagem incluída em ração comercial com 28% de proteína bruta, em dois períodos: 45 e 90 dias. A silagem foi incluída na ração moída em quatro níveis: 0% (controle, sem silagem), 5% (25 g de silagem e 500 g de ração moída), 10% (50 g de silagem e 500 g de ração moída) e 20% (100 g de silagem e 500 g de ração moída).…”