Apparent digestibility coefficients of energy and nutrients of some ingredients for Nile tilapia, Oreochromis niloticus (L.) (Thai strain)

• Autor(a) principal: Furuya, Wilson Massamitu
• Data de Publicação: 2008
• Outros Autores: Pezzato, Luiz Edivaldo, Miranda, Edma Carvalho de, Furuya, Valeria Rossetto Barriviera, Barros, Margarida Maria
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Acta Scientiarum Biological Sciences
• Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/2701
• topic: digestibilidade; ingredientes; nutrientes; Oreochromis niloticus; tilápia do Nilo; 2.00.00.00-6 Ciências Biológicas

Digestible energy and apparent digestibility coefficients of nutrients were determined for some ingredients fed to the Nile tilapia (25.4 ± 3.88 g). Fish were fed on pelletized diet to apparent satiation and the digestibility value of each ingredient was determined by comparison of digestibility of a reference diet (33% crude protein and 0.1% chromic oxide). Digestible energy values were 3607.47; 2701.24; 3114.54 and 4008.95 kcal/kg for corn, wheat meal, soybean meal and fish meal, respectively. The apparent digestibility coefficients were 87.12; 78.21; 92.72 and 84.95% for protein, 94.4; 87.12; 78.21; 92.72; and 84.95% for ether extract, 87.27; 79.5; 76.15; 85.04 and 90.62% for calcium and 61.15; 45.08; 29.51; 47.14 and 49.78% for phosphorus, corn, wheat meal, soybean meal and fish meal, respectively. Results indicated that foodstuffs rich in carbohydrates are effectively utilized by the Nile tilapia