Crescimento de tambaqui alimentado com diferentes niveis de farinha de manga e proteína na ração

Abstract

PALAVRAS CHAVE ADICIONAIS SUMMARYThe study evaluated tambaqui, Colossoma macropomum, performance fed different levels of mango (Mangifera indica) meal in the feed (20, 30, 40 and 50 %) and the reduction of protein levels (38, 33, 28 and 23 %). To this study, 240 fish were used, separated in 12 equal groups, in four treatments and three replications in a randomized system. Initial weight was 5,21; 5,24; 5,19 and 4,99 g respectively. The trial lasted 56 days and fish were periodically weight. Fish were fed daily ad libitum. The following performance parameters were analyzed: specific growth, biomass gain; apparent fed conversion, survival, metabolic profile and digestives enzymes activity. All data show positive polynomial regression for the diet with 50 % mango meal and 23 % protein (R50). Performance parameters had a significant effect with higher results in the groups were mango meal was higher and protein level was lower. Final average weigh was R20: 8,65; R30: 8,81; R40: 8,68 and R50: 11,39 g. From metabolic profile analyzes: glucose, hepatic glycogen, total amino acids and cholesterol it was observed that there are a mobilization from these metabolites in order to keep energy process for tambaqui growth. It was concluded that the best tambaqui performance occured in the diet with 50 % of mango meal inclusion and 23 % of protein. Fish metabolic profile is positively affected by the replacement of protein by mango meal.

Influence of guava residue on tambaqui growth performance

“…In this study there was no effect of the experimental diets on the HSI, varying between 0.92 and 1.12% and demonstrating that the guava residue did not alter the hepatic metabolism of the tambaqui. These results differ to those reported by Lemos et al (2011), 1.23 ± 0.25%, andBezerra et al (2014), 1.80 ± 0.44%, with rations containing 100% coconut meal and 50% mango residue, respectively. When the coconut concentration increased, there was a reduction in the hepato-somatic index, while the mango had a positive polynomial effect as the level of inclusion increased.…”

“…Thus, we can explain the satisfactory weight gain of the tambaqui in this experiment, since the guava residue has a high energy level of 4652.90 kcal kg -1 , may have a protein-sparing effect that was destined for fish growth (Ribeiro et al, 2016). This same effect was observed when mango residue was added to the diet of tambaqui juveniles (Bezerra et al, 2014). The diet containing 20% guava residue produced a weight gain in tambaqui of 54.38 ± 6.2 g higher than that 18.92 g reported by Lopes et al (2010), using feed with inclusion of 12% babaçu residue.…”

“…84, 4.95, 5.38, 4.92 and 5.15% were achieved with 0, 50, 100, 150 and 200 g kg -1 of guava residue, respectively, and were considered to be satisfactory. Tambaqui presented similar results with a 4% growth rate when fed with diets containing 50% of mango residue (Bezerra et al, 2014). This parameter has been used to evaluate experimental diets and ingredients with regard to the relationship between weight gain and feeding period, and is an important indicator of fish growth (Fracalossi et al, 2012).…”

“…The substitution of soybean meal by coconut meal did not compromise the weight gain, daily feed consumption, feed conversion and specific growth rate of this species (Lemos, Guimarães, & Miranda, 2011). Mango flour represented a source of carbohydrates, replacing up to 50% soy bran and fish meal in diets for tambaqui (Bezerra, Souza, Melo, & Campeche, 2014). Tambaquis showed satisfactory digestibility and zootechnical performance when fed diets containing 8% banana meal to replace corn bran (Silva et al, 2020).…”

SUBSTITUIÇÃO DO FARELO DE MILHO POR FARINHA DE MANGA EM DIETAS PARA TAMBAQUI Colossoma macropomum JUVENIL: CRESCIMENTO E PARÂMETROS METABÓLICOS

“…Studies have been done testing the fruit or its by-products for its use in fish feed and its effects on performance and metabolism (SILVA et al, 2003;GUIMARÃES and STORTI-FILHO, 2004;AZAZA et al, 2009;SOUZA et al, 2013). Therefore, it can be an important source of feed ingredients in the future and is already proving to be a successful ingredient (BEZERRA et al, 2014) since it has a carbohydrate profile that is used by omnivore fish (KANSCI et al, 2003).…”