The in vitro effect of pH on glycosidase activity in potential preys of planktivorous and benthivorous fish

Кузьмина, В. В.; Zolotareva, G. V.; Sheptitsky, V. A.

doi:10.1134/s1995082915020108

Cited by 1 publication

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“…A alta digestibilidade FSZ para a tilápia pode estar relacionada ao hábito onívoro, à alta capacidade de filtragem de partículas orgânicas e consequente absorção das mesmas, o baixo pH (1,5) estomacal e a alta ação de proteases no sistema gastrointestinal da espécie. Essas características são consequências de adaptações evolutivas, que permitiram às tilápias utilizarem o baixo conteúdo proteico das dietas naturais (Kuz'mina et al, 2015, Hlophe et al, 2014, Tengjaroenkul et al, 2000.…”

Section: Farinha Deunclassified

Microalgas como ingrediente e suplemento dietético para tilápia <i>Oreochromis niloticus</i>: valor biológico, desempenho e composição da carcaça

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Microalgae as a dietary supplement for tilapia (Oreochromis niloticus): biological value, performance and carcass composition There is a great potential for expand the microalgae production as by the variety of it uses as for the products and processes which may derive from them. Amongst such uses, nutritional and functional characteristics provide them a high biological value for use in human and animal nutrition. Nevertheless, few studies have evaluated their potential for fish nutrition more specifically tilapia, which is one of the main aquaculture products in the world. The aim of this research was to evaluate the potential use of two microalgae and the optimal level of inclusion of Schizochytrium in diets for tilápia. Therefore, tests were conducted to evaluate the apparent digestibility coefficient (ADC) of microalgae with high protein content Chlorella sorokiniana and another with high energy, Schizochytrium sp. and also performance assay and feed digestibility containing inclusion levels (0%, 1%, 2.5%, 5%, 7.5% and 10%) of Schizochytrium in order to determine the optimum addition level. Both species were very digestible for tilapia with ADCs for protein of 90.51 and 97.20 and for energy 84.22 and 82.55 to Chlorella and Schizochytrium respectively. The increasing levels of inclusion of Schizochytrium changed the digestibility of feed for the protein, through a ADC from 88.07 to 86.01 and for energy from 74.19 to 67.35 ADC. In the growth test as the inclusion of Schizochytrium increased there was an increase in feed intake and feed conversion ratio but any other growth parameters were changed. Regarding the carcass composition, there were no changes in macronutrients composition however, the increasing levels of Schizochytrium altered the fatty acid profile by increasing the amount of omega 3 mainly docosahexaenoic acid (DHA) and reduced the n-6/n-3 ratio. Thus, it is possible to use the Schizochytrium to modify the fatty acid profile of tilápia by incorporating omega 3, with little loss in performance parameters

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Section: Farinha Deunclassified

Microalgas como ingrediente e suplemento dietético para tilápia <i>Oreochromis niloticus</i>: valor biológico, desempenho e composição da carcaça

Barone¹

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show abstract

The in vitro effect of pH on glycosidase activity in potential preys of planktivorous and benthivorous fish

Cited by 1 publication

References 7 publications

Microalgas como ingrediente e suplemento dietético para tilápia <i>Oreochromis niloticus</i>: valor biológico, desempenho e composição da carcaça

Microalgas como ingrediente e suplemento dietético para tilápia <i>Oreochromis niloticus</i>: valor biológico, desempenho e composição da carcaça

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