Lysine requirement for tambaqui juveniles

Abstract

The aim of this study was to determine the requirement for lysine in the diet of juvenile tambaqui (Colossoma macropomum). In total, 750 juvenile fish (0.34 ± 0.02g) were distributed in tanks arranged in a randomized block design with six treatments, five replications in two blocks, and 25 fish per unit, for 50 d. Six levels of digestible lysine were tested (1.30, 1.48, 1.66, 1.84, 2.02, and 2.20%), in formulated diets based on the ideal protein concept. The performance, feed efficiency, daily deposition of protein and body fat, and nitrogen retention efficiency of the fish were evaluated. The consumption of rations and protein, specific growth rate, body composition, and deposition of body fat were not influenced by the lysine levels tested. The consumption of digestible lysine increased linearly and the efficiency of digestible lysine for weight gain decreased linearly with the increase in lysine levels. The levels of digestible lysine that optimized weight gain and body protein deposition were estimated at 1.73 and 1.78%, respectively. The feed conversion and nitrogen retention efficiency were most improved at 1.66% and 1.84%, respectively. The recommended level of dietary lysine for providing better weight gain and body protein deposition in juvenile tambaqui is 1.78%, equivalent to 2.00% total lysine.

Optimal dietary lysine improves growth performance, increases protein deposition and reduces lipid accumulation in tambaqui ( Colossoma macropomum ) juveniles

“…However, it is known that this type of estimate can overestimated the amino acid requirement values for fish (Bicudo & Cirino, 2009; Montes‐Girao & Fracalossi, 2006). The recommended level of dietary lysine to increased weight gain and whole‐body protein deposition of tambaqui fingerlings, with 0.3 g of initial weight, was 6.8% of dietary crude protein (Silva et al, 2018). Although the authors used a dose–response study and the same statistical approach as the present study, a higher lysine requirement was recommended for tambaqui fingerlings than for juvenile.…”

“…Oliveira, Miranda, and Correa (2013) estimated lysine requirement based on the amino acid profile of tambaqui juvenile carcass and other fish species, as recommended by Kaushik (1998). Through a dose–response study, Silva et al (2018) estimated lysine requirement for tambaqui fingerling, with initial weight of 0.34 ± 0.02 g. Da Costa, De Medeiros, Brasil, Ono, and Affonso (2020) conducted a dose–response study with tambaqui juveniles, 7.70 ± 0.06 g of initial weight; however, the authors used a semipurified diet and were unable to determine the lysine requirement.…”

Utilização De Alimentadores De Auto-Demanda: Uma Revisão E Potencial Uso Para Peixes Amazônicos

“…Para aminoácidos o conceito de proteína ideal é utilizado mantendo a lisina como aminoácido referência (Silva et al, 2018;. Silva et al (2018) avaliaram a necessidade de lisina para tambaqui com peso inicial de 0.34 ± 0.02g utilizando seis dietas (1,30; 1,48; 1,60; 1,84; 2,02; e 2,20% de lisina digestível) elaboradas com base no conceito de proteína ideal. Dietas estimadas em 1,73 e 1,78% de lisina digestível (2,00% de lisina total) maximizaram, respectivamente, o ganho de peso e a deposição proteica, enquanto a conversão alimentar foi melhor em tambaquis alimentados com dietas com lisina digestível 1,66%.…”

Substituição da farinha de carne e ossos por farelo de soja em dietas para Cyprinus carpio

“…de lisina total na dieta e 6,28% em relação a PB da dieta. Este resultado é semelhante ao encontrado por Silva et al (2018) que relata em seu trabalho que a exigência de lisina para tambaqui (Colossoma macropomum) é de 1,78%. Já para tilápia a exigência é de 1,45% (MICHELATO et al, 2016), enquanto que as dietas DA, DV e DV1 continham 1,70, 2,02 e 3,02% de lisina respectivamente (tabela 4), no qual não seria necessária a adição deste aminoácido em específico, pelo fato deste já estar presente em proporções ideais na dieta DV.…”

“…A lisina é o aminoácido que está presente em maior proporção no tecido muscular dos peixes, sendo o primeiro aminoácido limitante em algumas fontes proteicas de origem vegetal comumentes utilizadas para a substituição de fontes proteicas de origem animal (SILVA et al, 2018). Merece, portanto uma atenção especial nos níveis de inclusão nas dietas, pois o nível adequado deste aminoácido pode melhorar o valor nutricional dos alimentos (NGUYEN;DAVIS, 2016).…”