Flour and fish residue oil in pacamã (Lophiosilurus alexandri): performance, apparent digestibility and carcass composition

Abstract

A study was carried out to evaluate the effect of the partial replacement of fish meal and fish oil with fish meal oil and residue in diets for pacamã fry (Lophiosilurus alexandri). Eight isoproteic and isoenergetic diets were formulated with 4 levels of substitution of fish meal for fish residue meal (0, 10, 20 and 30%) with two sources of oil (fish and fish residue) constituting a factorial design. 4x2 with 3 repetitions per treatment. Regarding the digestibility of the diets, there was no statistical difference between the different types of oils used, however there was a linear increase in digestibility with the increase in the levels of fish meal substitution by fish meal flour. Fish meal flour can replace fish meal in pacamã fry diets by up to 30% without impairing performance or carcass characteristics. Fish waste oil can fully replace fish oil in pacamã diets.