Diet Formulation and Manufacture

Hardy, Ronald W.; Barrows, F. T.

doi:10.1016/b978-012319652-1/50010-0

Cited by 154 publications

(183 citation statements)

References 97 publications

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“…This confirms observations of Pezzato et al (2002), who reported that meat and bone meals are protein sources of higher biological value (73.2%) than that of fish meal for Nile tilapia, and can replace up to 100% of fish meal in diets for the species (El-Sayed, 1998). As a matter of fact, because of the high quality and availability of their nutrients for different fish species (Hardy and Barrows, 2002), Nile tilapia included (Santiago and Lovell, 1988), gelatin and casein are actually known as standard protein sources for purified and semi-purified diets (NRC, 1993).…”

Section: Resultsmentioning

confidence: 99%

Clustering of ingredients with amino acid composition similar to the nutritional requirement of Nile tilapia

Bicudo

Pinto²,

Cyrino³

2010

Sci. agric. (Piracicaba, Braz.)

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The search for balanced diets, which may elicit improved growth of fish, requires appropriate selection of available protein sources. This study aims at clustering feedstuffs according to amino acid profile, determining which ones show essential amino acids (EAA) profiles closer to the ideal dietary amino acids requirements of Nile tilapia (Oreochromis niloticus), and studying the relationship among amino acids feedstuffs groups. Tabled data on EAA more cystine and tyrosine, in relation to lysine contents, of 40 feedstuffs ordinarily used to formulate fish diets were studied. Feedstuffs were grouped according to amino acids profile by cluster analysis of Euclidean distances. The principal components analysis was used to determine the relationship among amino acids in each feedstuff group. Three groups of ingredients were parted and two ingredients, low tannin sorghum and corn gluten meal 60%, did not go with any group. Dietary amino acids requirements of Nile tilapia were similar to the amino acid profile of 22 feedstuffs. The principal component analysis explained with three principal components more than 75% of total variance of amino acids in three feedstuff groups. Therefore, until additional, detailed information on amino acids availability of different ingredients is consolidated, total amino acids profiles will continue to be important information to select and use conventional or surrogate ingredients for formulating and processing feeds for tilapia. Key words: feedstuff, fish, multivariate analysis, nutrition, protein Agrupamento de ingredientes com composição de aminoácidos similar à exigência nutricional da tilápia do NiloRESUMO: A busca de uma ração balanceada, que proporcione maior crescimento aos peixes, passa pela escolha adequada das fontes protéicas disponíveis. Este estudo teve por objetivo agrupar alimentos de acordo com o perfil de aminoácidos essenciais, determinando quais mostram perfis mais próximos do requerimento da tilápia do Nilo (Oreochromis niloticus), e estudar a relação entre os aminoácidos dentro dos agrupamentos obtidos. Foram utilizadas composições de aminoácidos em relação ao conteúdo de lisina, de 40 alimentos comumente utilizados como ingredientes na formulação de dietas para peixes. Os ingredientes foram agrupados de acordo com o perfil de aminoácidos utilizando a análise de agrupamento por meio da distância Euclidiana, enquanto a análise de componentes principais foi utilizada para determinar a relação entre os aminoácidos em cada grupo obtido. Três grupos de ingredientes foram formados e apenas dois ingredientes, sorgo baixo tanino e farelo de glúten de milho 60%, não entraram em nenhum dos três grupos. A exigência de aminoácidos da tilápia do Nilo foi semelhante ao perfil de aminoácidos encontrado em 22 alimentos. A análise de componentes principais conseguiu resumir e explicar 75% da variância total com apenas três componentes principais. Até que maiores informações sobre a disponibilidade de aminoácidos de diferentes ingredientes sejam obtidas, o perfil total ...

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Section: Resultsmentioning

confidence: 99%

Clustering of ingredients with amino acid composition similar to the nutritional requirement of Nile tilapia

Bicudo

Pinto²,

Cyrino³

2010

Sci. agric. (Piracicaba, Braz.)

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“…Poultry by-product meal can also be high in ash (N15%) and is often variable in proximate composition. Protein digestibility can be quite low for hydrolyzed feather meal due to high levels of keratin (Dong et al, 1993;Hardy and Barrows, 2002).…”

Section: A U T H O R ' S P E R S O N a L C O P Ymentioning

confidence: 99%

Apparent protein and energy digestibility of common and alternative feed ingredients by Atlantic cod, Gadus morhua (Linnaeus, 1758)

2006

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“…The method used to prepare the microdiets resembled the method of particleassisted rotational agglomeration (PARA) (Hardy and Barrows, 2002). The particle size of the formulated diets ranged from 200 to 250 µm for fish between 3 and 12 days after hatch (DAH) and 250-380 µm for the larvae thereafter.…”

Section: Diets and Animalsmentioning

confidence: 99%

Effects of dietary lipid levels on growth, survival and lipid metabolism during early ontogeny of Pelteobagrus vachelli larvae

et al. 2010

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Diet Formulation and Manufacture

Cited by 154 publications

References 97 publications

Clustering of ingredients with amino acid composition similar to the nutritional requirement of Nile tilapia

Clustering of ingredients with amino acid composition similar to the nutritional requirement of Nile tilapia

Apparent protein and energy digestibility of common and alternative feed ingredients by Atlantic cod, Gadus morhua (Linnaeus, 1758)

Effects of dietary lipid levels on growth, survival and lipid metabolism during early ontogeny of Pelteobagrus vachelli larvae

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