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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Apparent digestibility coefficients for amino acids of feed ingredients in tambaqui (Colossoma macropomum) diets

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Thiago Matias Torres do Nascimento [1] ; Hellen Buzollo [2] ; Lidiane Cristina Gonçalves de Sandre [3] ; Ligia Maria Neira [4] ; Eduardo Gianini Abimorad [5] ; Dalton José Carneiro [6]
Total Authors: 6
[1] Universidade Estadual Paulista. Centro de Aquicultura - Brasil
[2] Universidade Estadual Paulista. Faculdade de Ciências Agrárias e Veterinárias - Brasil
[3] Universidade Estadual Paulista. Faculdade de Ciências Agrárias e Veterinárias - Brasil
[4] Universidade Estadual Paulista. Faculdade de Ciências Agrárias e Veterinárias - Brasil
[5] Instituto de Pesca - Brasil
[6] Universidade Estadual Paulista. Centro de Aquicultura - Brasil
Total Affiliations: 6
Document type: Journal article

ABSTRACT This study evaluated the apparent digestibility coefficients (ADC) of essential (EAA) and non-essential (NEAA) amino acids of 13 ingredients for tambaqui (Colossoma macropomum) diets. Proteic and energetic ingredients were analyzed separately. The trial with energetic and proteic ingredients were arranged in a randomized block design, with four replicates: energetic ingredients (corn, wheat bran, broken rice, and sorghum) with four treatments, whereas proteic ingredients (corn gluten meal, soybean meal, poultry byproduct meal, salmon meal, fish meal [tilapia processing residue], wheat gluten meal, feather meal, cottonseed meal, and alcohol yeast [spray dried]) with nine treatments. Each block was considered as one round of fecal collection. A total of 420 tambaqui juveniles (mean initial weight: 70±8.58 g) were used. Among energetic ingredients, corn (94.6%) and wheat bran (91.9%) had the highest ADCEAA, followed by broken rice (75.7%), and sorghum (72.8%). On average, ADCEAA and ADCNEAA values of proteic ingredients were 79.5-98.5%, except for alcohol yeast (ADCEAA: 68.4 and ADCNEAA: 76.7%). Tryptophan was the first limiting amino acid in most ingredients tested and had the lowest chemical scores (0.06-0.51), except for wheat bran, corn gluten meal, and soybean meal, in which lysine was the first limiting amino acid. Soybean meal had the highest digestible essential amino acid index (EAAI: 1.02) and the most balanced amino acid profile, whereas wheat gluten meal had the lowest EAAI (0.48). Overall, tambaqui was very efficient to digest proteic and energetic ingredients. (AU)

FAPESP's process: 11/12964-9 - Amino acids digestible levels for juveniles tambaqui, Colossoma macropomum and isotopic turnover of carbon - 13 and nitrogen - 15 in muscle tissue.
Grantee:Thiago Matias Torres Do Nascimento
Support Opportunities: Scholarships in Brazil - Doctorate
FAPESP's process: 12/09126-4 - Requirement of digestible protein and amino acids in tambaqui juveniles and muscle growth dynamics by morphological aspects and isotopic turnover of carbon-13 and nitrogen-15
Grantee:Dalton José Carneiro
Support Opportunities: Regular Research Grants