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(Referência obtida automaticamente do SciELO, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

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

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Autor(es):
Thiago Matias Torres do Nascimento ; Hellen Buzollo ; Lidiane Cristina Gonçalves de Sandre ; Ligia Maria Neira ; Eduardo Gianini Abimorad ; Dalton José Carneiro
Número total de Autores: 6
Tipo de documento: Artigo Científico
Fonte: REVISTA BRASILEIRA DE ZOOTECNIA-BRAZILIAN JOURNAL OF ANIMAL SCIENCE; v. 49, p. -, 2020.
Citações Web of Science: 0
Resumo

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)

Processo FAPESP: 12/09126-4 - Exigência de proteína e aminoácidos digestíveis em juvenis de tambaqui e a dinâmica do crescimento muscular por aspectos morfológicos e turnover isotópico do carbono-13 e do nitrogênio-15
Beneficiário:Dalton José Carneiro
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 11/12964-9 - Níveis de aminoácidos digestíveis para juvenis de tambaqui, Colossoma macropomum e turnover isotópico do carbono - 13 e do nitrogênio - 15 no tecido muscular.
Beneficiário:Thiago Matias Torres Do Nascimento
Linha de fomento: Bolsas no Brasil - Doutorado