Desempenho e sobrevivência de alevinos de black bass (Micropterus salmoides, Lacepède 1802), submetidos ao condicionamento alimentar, utilizando diferentes patês protéicos

Abstract

ResumoO objetivo deste trabalho foi avaliar a utilização de rações artificiais com diferentes patês protéicos incorporados na dieta de alevinos de black bass (Micropterus salmoides). Foram utilizados 320 alevinos, com peso e comprimento inicial médio de 0,57±0,1g e 3,61±0,21cm, respectivamente. Os peixes foram distribuídos em um delineamento inteiramente casualizado em 32 caixas de polipropileno de 310 litros, com 4 tratamentos e 8 repetições. Utilizou-se uma ração referência (RR) com 38% PB como base da dieta, sendo adicionada patês protéicos (PP) referente a cada tratamento, compostos por coração bovino (CB), sardinha eviscerada (SE), farinha de peixe chilena (FP) e filé de tilápia (FT). Durante o treinamento alimentar foi observado boa aceitação as dietas artificiais, com melhores resultados de desempenho para os tratamentos com FP e FT. Palavras-chave: Alimentos, condicionamento alimentar, pâtés protéicos, black bass AbstractThe aim of this study was to evaluate the use of artificial rations with different proteics pâtés incorporated in the black bass (Micropterus salmoides) fingerlings diet. 320 fingerlings, with initial average weight of 0,57±0,1g and lenght of 3,61±0,21cm, respectively were used. The fish were distributed in an entirely casualized delineation in 32 polypropylene boxes of 310 liters, with 4 treatments and 8 repetitions. One reference ration (RR) with 38% PB as diet base was used, being added to each treatment proteics pâtés (PP), composites of bovine heart (CB), eviscerate sardine (SE), Chilean fish flour (FP) and tilapia fillet (FT). During the alimentary training good acceptance of the artificial diets was observed, with better performance results for the treatments with FP and FT.

Effect of water flow rate and feed training on "pacamã" (Siluriforme: Pseudopimelodidae) juvenile production

“…This behavior was also observed with other species during the feed training (Kubitza and Lovshin, 1997a;Luz, 2004;Ayres, 2006;Feiden et al, 2008). Baras and Almeida (2001) stated that it is possible to classify cannibalism as type I -in which the prey is attacked by the tail and normally is bitten and released; and type II -in which the prey is attacked by the head.…”

“…The survival rates, between 60 and 73% for the different treatments, were superior to 41.3% observed for P. corruscans, whose feed training program was also commenced with live Artemia nauplii for nine days (Ayres, 2006). Nevertheless, survival rates of 88% to 96.6% were recorded for H. lacerdae Luz, 2004) using the same feed training methodology (FT), and 80 to 90% were recorded for M. salmoides (Feiden et al, 2008), using fish meal, tilapia fillet, ox heart or eviscerated sardine during the feed ingredients transition phase. The difference in results in the feed training of L. alexandri juveniles and of H. lacerdae Luz, 2004), in which the same training methodology (FT) was adopted, could be attributed to the intrinsic behavior of each species or to factors related to the experimental conditions such as stocking density or initial size of animals.…”

“…The difficulties are due to a high mortality rate that is attributed to the non-acceptance or difficulty to adapt to new diets (Duray and Bagarinao, 1984; and cannibalism (Qin et al, 1997;Luz, 2004;Ayres, 2006;Feiden et al, 2008). Among the weaning methods used, feed training consisting of the gradual transition of feed ingredients has been adopted for some carnivorous species (Kubtiza and Lovshin, 1997a, b;Moura et al, 2000;: Luz, 2004Soares et al, 2007;Feiden et al, 2008). However, weaning success depends on the species and the feeding management technique used.…”

Replacement of moist ingredients in the feed training of carnivorous fish

“…Other ingredients such as beef heart, eviscerated sardines, and tilapia fillets as moist ingredients in diets for feed training of black bass (Micropterus salmoides) also resulted in greater acceptance of the diets by the fish (Feiden et al, 2008).…”

“…This technique has shown good results for several carnivore species (Kubitza & Losvhisn 1997;Luz et al, 2000;Moura et al, 2000;Salaro et al, 2003;Soares et al, 2007;Salaro et al, 2011) because of the high survival rates, uniformity of size and low rates of cannibalism (Luz et al, 2002;Soares et al, 2007;Feiden et al, 2008;Salaro et al, 2011). This technique requires specialized labor, however, which can make production more expensive.…”