Effect of tannin on digestibility of Nile tilapia (Orechromis niloticus) diets

• Autor(a) principal: Pinto, Luis Gabriel Quinteiro
• Data de Publicação: 2008
• Outros Autores: Pezzato, Luiz Edivaldo, Miranda, Edma Carvalho de, Barros, Margarida Maria, Furuya, Wilson Massamito
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Acta Scientiarum. Animal Sciences (Online)
• Texto Completo: https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/2913
• topic: digestibilidade; Stryphnodendron obovatum; Oreochromis niloticus; tanino; tanino de barbatimão; tilápia-do-nilo; 5.04.00.00-2 Zootecnia

This experiment was undertaken to determine the effect of tannin from Stryphnodendron obovatum added to fish diets. The apparent digestibility of dry matter, crude protein and lipid was evaluated. Eighty Nile tilapia juveniles were arranged in five groups (16/aquarium) and fed diets containing 0.00%; 0.21%; 0.42%; 0.63% and 0.84% of total tannin from barbatimão (Stryphnodendron obovatum). After three days of acclimatation, feces were collected during 5 days up to reach five replicates/group. The apparent digestibility coefficient was determined based on chemical analyses of feedstuffs and feces using chromic acid as an inert marker. The results of this study indicate that 0.42% of tannin had no effect on dry matter, crude protein and lipid digestibility but 0.63% or higher levels had significant harmful effect on the digestibility of nutrients.