Apparent digestibility coefficients for amino acids of feed ingredients in tambaqui (Colossoma macropomum) diets
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Brasileira de Zootecnia (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982020000100203 |
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. |
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Apparent digestibility coefficients for amino acids of feed ingredients in tambaqui (Colossoma macropomum) dietsamino acidschemical scoredigestibilityfeed ingredientsfishnutritionABSTRACT 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.Sociedade Brasileira de Zootecnia2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982020000100203Revista Brasileira de Zootecnia v.49 2020reponame:Revista Brasileira de Zootecnia (Online)instname:Sociedade Brasileira de Zootecnia (SBZ)instacron:SBZ10.37496/rbz4920190032info:eu-repo/semantics/openAccessNascimento,Thiago Matias Torres doBuzollo,HellenSandre,Lidiane Cristina Gonçalves deNeira,Ligia MariaAbimorad,Eduardo GianiniCarneiro,Dalton Joséeng2020-05-28T00:00:00Zoai:scielo:S1516-35982020000100203Revistahttps://www.rbz.org.br/pt-br/https://old.scielo.br/oai/scielo-oai.php||bz@sbz.org.br|| secretariarbz@sbz.org.br1806-92901516-3598opendoar:2020-05-28T00:00Revista Brasileira de Zootecnia (Online) - Sociedade Brasileira de Zootecnia (SBZ)false |
dc.title.none.fl_str_mv |
Apparent digestibility coefficients for amino acids of feed ingredients in tambaqui (Colossoma macropomum) diets |
title |
Apparent digestibility coefficients for amino acids of feed ingredients in tambaqui (Colossoma macropomum) diets |
spellingShingle |
Apparent digestibility coefficients for amino acids of feed ingredients in tambaqui (Colossoma macropomum) diets Nascimento,Thiago Matias Torres do amino acids chemical score digestibility feed ingredients fish nutrition |
title_short |
Apparent digestibility coefficients for amino acids of feed ingredients in tambaqui (Colossoma macropomum) diets |
title_full |
Apparent digestibility coefficients for amino acids of feed ingredients in tambaqui (Colossoma macropomum) diets |
title_fullStr |
Apparent digestibility coefficients for amino acids of feed ingredients in tambaqui (Colossoma macropomum) diets |
title_full_unstemmed |
Apparent digestibility coefficients for amino acids of feed ingredients in tambaqui (Colossoma macropomum) diets |
title_sort |
Apparent digestibility coefficients for amino acids of feed ingredients in tambaqui (Colossoma macropomum) diets |
author |
Nascimento,Thiago Matias Torres do |
author_facet |
Nascimento,Thiago Matias Torres do Buzollo,Hellen Sandre,Lidiane Cristina Gonçalves de Neira,Ligia Maria Abimorad,Eduardo Gianini Carneiro,Dalton José |
author_role |
author |
author2 |
Buzollo,Hellen Sandre,Lidiane Cristina Gonçalves de Neira,Ligia Maria Abimorad,Eduardo Gianini Carneiro,Dalton José |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Nascimento,Thiago Matias Torres do Buzollo,Hellen Sandre,Lidiane Cristina Gonçalves de Neira,Ligia Maria Abimorad,Eduardo Gianini Carneiro,Dalton José |
dc.subject.por.fl_str_mv |
amino acids chemical score digestibility feed ingredients fish nutrition |
topic |
amino acids chemical score digestibility feed ingredients fish nutrition |
description |
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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982020000100203 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982020000100203 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.37496/rbz4920190032 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Zootecnia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Zootecnia |
dc.source.none.fl_str_mv |
Revista Brasileira de Zootecnia v.49 2020 reponame:Revista Brasileira de Zootecnia (Online) instname:Sociedade Brasileira de Zootecnia (SBZ) instacron:SBZ |
instname_str |
Sociedade Brasileira de Zootecnia (SBZ) |
instacron_str |
SBZ |
institution |
SBZ |
reponame_str |
Revista Brasileira de Zootecnia (Online) |
collection |
Revista Brasileira de Zootecnia (Online) |
repository.name.fl_str_mv |
Revista Brasileira de Zootecnia (Online) - Sociedade Brasileira de Zootecnia (SBZ) |
repository.mail.fl_str_mv |
||bz@sbz.org.br|| secretariarbz@sbz.org.br |
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1750318153652502528 |