Fruit residues in tilapia diets: effects on animal performance and meat rancidity

• Grant number: 19/26930-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: July 01, 2020
• End date: December 31, 2020
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Elisa Helena Giglio Ponsano
• Grantee: Vinicius Oliveira Gomes
• Host Institution: Faculdade de Medicina Veterinária (FMVA). Universidade Estadual Paulista (UNESP). Campus de Araçatuba. Araçatuba , SP, Brazil

Abstract

Brazil is the third largest fruit producer in the world and the fruit juice industries are responsible for tons of waste, which are a source of environmental pollution. These wastes contain bioactive substances that can be exploited for animal feed, providing beneficial effects to the final products such as a delay on the lipid rancidity of the meat. However, vegetables may contain substances with ant nutritional role, causing damage to the animals` health and performance. Thus, this research aims to investigate whether the addition of fruit residues in tilapia diet influences animals` performance and meat lipid stability. The experiment will follow a completely randomized design with 4 treatments and 6 repetitions. Nile tilapia fingerlings will be reared in tanks interconnected in a closed water recirculation system with forced aeration for 90 days, while receiving one of the following experimental diets (ad libitum): basal (control); basal + 5% grape meal; basal + 5% acerola meal; basal + 5% apple meal. Variables to be evaluated include: animal performance, biometrics, somatic indices, yield and lipid oxidation of the meat. Data will be analyzed by ANOVA, Tukey test and linear regression for rancidity and performance at 5% significance level.