Digestibility of Swine Liver and Swine Meat Protein Hydrolysates by Nile Tilapia

Abstract

The aim of this study was to evaluate the digestibility of protein, amino acids and energy of hydrolysates made of swine liver and swine meat by the Nile tilapia. The fish were distributed in 12 tanks with conical bottoms, in a completely randomized design with three treatments and four replicates, characterized by a control treatment and two diets containing the test ingredients: swine liver hydrolysate and swine meat hydrolysate. The coefficient of apparent digestibility was higher for both hydrolysates in comparison to the control, with percentages above 83% for dry matter 95% for crude protein and 92% for energy. Regarding amino acids, the coefficients remained at 98-100% for both hydrolysates. The digestibility percentages of both hydrolysates were higher than commonly used ingredients in the formulation of diets for Nile tilapia, of both plant and animal-origin. The hydrolysates tested in this study presented an excellent use in relation of essential amino acids by the Nile tilapia. Based on the results of digestibility, digestible energy and protein in this study, swine liver and meat hydrolysates have the potential to be used in the formulation of diets for this commercially important fish species.