2016
DOI: 10.1111/anu.12449
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Dietary available phosphorus requirement for tambaqui,Colossoma macropomum, juveniles based on growth, haematology and bone mineralization

Abstract: An economical and efficient approach to reduce the impact of P discharge by aquaculture industry is to adjust the P level in fish feeds to the precise nutrient requirement at different growth stages in a digestible nutrient basis. However, P requirement seems to be species specific and affected by several physiological, dietary and environmental factors. Based on the importance of tambaqui (Colossoma macropomum) to Latin American aquaculture, we designed a 63-day trial to evaluate the effect of available P (AP… Show more

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Cited by 19 publications
(27 citation statements)
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“…The increase on fatty body deposition is a commonly reported effect of P deficiency in fish [4, 7, 10, 13, 2426, 30, 35]. In this study, we have similarly observed an increase on body fat content with a concomitant increase on triacylglycerol and VLDL levels, and a decrease on serum albumin levels.…”
Section: Discussionsupporting
confidence: 80%
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“…The increase on fatty body deposition is a commonly reported effect of P deficiency in fish [4, 7, 10, 13, 2426, 30, 35]. In this study, we have similarly observed an increase on body fat content with a concomitant increase on triacylglycerol and VLDL levels, and a decrease on serum albumin levels.…”
Section: Discussionsupporting
confidence: 80%
“…Tambaqui juveniles reached the maximum growth rate with 6.3 g kg −1 diet of dP. This value is higher than a previous study with tambaqui that reported a dP requirement of 3 g kg −1 diet at the beginning of the grow-out phase (150 to 300g) [7]. Since, there was a great difference between the requirement estimates for tambaqui, we believe the previously reported requirement might be underestimated once they used plant based practical diets and there are evidences showing that tambaqui might be able to efficiently use dietary phytic-P [15].…”
Section: Discussionmentioning
confidence: 63%
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