Black bass (Micropterus salmoides, Lacepède 1802) fingerlings performance and survival, submitted to the alimentary conditioning, using different proteics pâtés

• Autor(a) principal: Feiden, Aldi
• Data de Publicação: 2008
• Outros Autores: Ferrari, Eduardo, Boscolo, Wilson Rogério, Freitag, Marcio, Coldebella, Anderson, Hinnah, Luciano, Signor, Arcangelo Augusto
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2834
• topic: Foods; Alimentary conditioning; Proteics pâtés; Black bass.; Alimentos; Condicionamento alimentar; Pâtés protéicos; Black bass.

The aim of this study was to evaluate the use of artificial rations with different proteics pâtés incorporated in the black bass (Micropterus salmoides) fingerlings diet. 320 fingerlings, with initial average weight of 0,57±0,1g and lenght of 3,61±0,21cm, respectively were used. The fish were distributed in an entirely casualized delineation in 32 polypropylene boxes of 310 liters, with 4 treatments and 8 repetitions. One reference ration (RR) with 38% PB as diet base was used, being added to each treatment proteics pâtés (PP), composites of bovine heart (CB), eviscerate sardine (SE), Chilean fish flour (FP) and tilapia fillet (FT). During the alimentary training good acceptance of the artificial diets was observed, with better performance results for the treatments with FP and FT.