Navegando por Autor "Nascimento, Thiago Matias Torres do"

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    Apparent digestibility coefficients for amino acids of feed ingredients in tambaqui (Colossoma macropomum) diets
    (2020) Nascimento, Thiago Matias Torres do; Buzollo, Hellen; Sandre, Lidiane Cristina Gonçalves de; Neira, Ligia Maria; Abimorad, Eduardo Gianini; Carneiro, Dalton José
    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.
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    Substituição parcial do farelo de soja pela farinha de carne e ossos em dietas para juvenis de tilápia-do-nilo
    (2014) Abimorad, Eduardo Gianini; Castellani, Daniela; Gonçalves, Giovani Sampaio; Romera, Daiane Mompean; Garcia, Fabiana; Nascimento, Thiago Matias Torres do
    The objective of this work was to evaluate the effects of the partial replacement of soybean meal by meat and bone meal in diets for juvenile Nile tilapia on digestibility, health, performance, and feeding cost. The experiment was carried out for 14 weeks, with 400 juveniles (4.9±0.6 g) distributed randomly into 16 tanks. The fish were fed with four diets containing 0, 15, 30, and 45% replacement of protein from soybean meal by protein from meat and bone meal. Performance parameters, digestibility, hematology, and feeding cost were evaluated. The best results for weight gain and apparent feed conversion were observed with 40 and 32% replacement, respectively. The lowest feeding cost was obtained with 30 and 45%. There was a linear decrease in the apparent digestibility coefficients of protein with increasing levels of meat and bone meal. Fish fed diets containing up to 24% replacement show increase of hemoglobin concentration. The diet with 32% replacement of protein from soybean meal by protein from meat and bone meal promotes better feeding conversion for Nile tilapia. O objetivo deste trabalho foi avaliar os efeitos da substituição parcial do farelo de soja pela farinha de carne e ossos em dietas para juvenis de tilápia-do-nilo na digestibilidade, na saúde, no desempenho e no custo de arraçoamento. O experimento foi conduzido durante 14 semanas, com 400 juvenis (4,9±0,6 g) distribuídos ao acaso em 16 tanques. Os peixes foram alimentados com quatro dietas contendo 0, 15, 30 e 45% de substituição da proteína do farelo de soja pela proteína da farinha de carne e ossos. Foram avaliados parâmetros de desempenho, digestibilidade, hematologia e custo de arraçoamento. Os melhores resultados para ganho em peso e conversão alimentar aparente foram observados com 40 e 32% de substituição, respectivamente. O menor custo de arraçoamento foi obtido com 30 e 45%. Houve efeito linear decrescente dos coeficientes de digestibilidade aparente da proteína com o aumento nos níveis de farinha de carne e ossos. Os peixes alimentados com dietas contendo até 24% de substituição apresentam aumento da concentração de hemoglobina. A dieta com 32% de substituição da proteína do farelo de soja pela proteína da farinha de carne e ossos promove melhor conversão alimentar para tilápia-do-nilo.