NILE TILAPIA FED ENZYME COMPLEX ADDED AT DIFFERENT LEVELS AND PROCESSING STEPS

Detalhes bibliográficos
Autor(a) principal: Martins, Marcelo Gaspary
Data de Publicação: 2017
Outros Autores: Moura, Guilherme de Souza, Ferreira, Andre Lima, Pedreira, Marcelo Mattos, Lanna, Eduardo Arruda Teixeira
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista Caatinga
Texto Completo: https://periodicos.ufersa.edu.br/caatinga/article/view/5714
Resumo: Enzyme activity in solid-state fermentation complex added to diets before and after extrusion process and its influence on Nile tilapia (Oreochromis niloticus) performance were evaluated. The following enzymes were analyzed: b-glucosidase, pectinase, xylanase, endoglucanase, amylase, protease, and phytase. The fish were fed five experimental diets: a control diet (without enzyme), two test diets supplemented before extrusion (400 and 800 ppm SSF), and two test diets after extrusion or “on top” (400 and 800 ppm SSF). The experiment had a completely randomized design with four replicates and seven fish per tank. Average initial weight was 10.37 ± 0.95 g, and fish were fed four times a day to satiation for 56 days. The following performance parameters were evaluated: final weight, weight gain, feed conversion, survival, specific growth rate, and body composition. The results were compared using ANOVA and Tukey’s test at p
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spelling NILE TILAPIA FED ENZYME COMPLEX ADDED AT DIFFERENT LEVELS AND PROCESSING STEPSTILÁPIA DO NILO ALIMENTADA COM COMPLEXO ENZIMÁTICO ADICIONADO EM DIFERENTES NÍVEIS E ETAPAS DO PROCESSAMENTOSolid-state fermentation. Fish nutrition. Animal production.Fermentação em estado sólido. Nutrição de peixes. Produção Animal.Enzyme activity in solid-state fermentation complex added to diets before and after extrusion process and its influence on Nile tilapia (Oreochromis niloticus) performance were evaluated. The following enzymes were analyzed: b-glucosidase, pectinase, xylanase, endoglucanase, amylase, protease, and phytase. The fish were fed five experimental diets: a control diet (without enzyme), two test diets supplemented before extrusion (400 and 800 ppm SSF), and two test diets after extrusion or “on top” (400 and 800 ppm SSF). The experiment had a completely randomized design with four replicates and seven fish per tank. Average initial weight was 10.37 ± 0.95 g, and fish were fed four times a day to satiation for 56 days. The following performance parameters were evaluated: final weight, weight gain, feed conversion, survival, specific growth rate, and body composition. The results were compared using ANOVA and Tukey’s test at pAs atividades das enzimas do complexo enzimático SSF (solid-state fermentation) adicionado à ração antes e após o processo de extrusão e a influência no desempenho de tilápias do Nilo (Oreochromis niloticus) foram avaliadas. Foram selecionadas as seguintes enzimas para análise: b-glicosidase, pectinase, xilanase, endoglucanase, amilase, protease e fitase. Os peixes foram submetidos a cinco tratamentos: ração sem adição de enzima, com adição de 400 ppm de SSF antes da extrusão, com 800 ppm de SSF antes da extrusão, 400 ppm de SSF adicionados “on top” após a extrusão e 800 ppm de SSF adicionados “on top” após a extrusão. O experimento teve um delineamento inteiramente casualizado com quatro repetições, contendo sete peixes por aquário. O peso médio inicial foi de 10,37 g ± 0,95, sendo alimentados quatro vezes ao dia, até a saciedade, durante 56 dias. Avaliou-se: peso inicial, peso final, ganho de peso, conversão alimentar, sobrevivência, taxa de crescimento específico e composição corporal. Os resultados foram comparados utilizando-se ANOVA e teste de Tukey a pUniversidade Federal Rural do Semi-Árido2017-12-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufersa.edu.br/caatinga/article/view/571410.1590/1983-21252018v31n120rcREVISTA CAATINGA; Vol. 31 No. 1 (2018); 171-179Revista Caatinga; v. 31 n. 1 (2018); 171-1791983-21250100-316Xreponame:Revista Caatingainstname:Universidade Federal Rural do Semi-Árido (UFERSA)instacron:UFERSAenghttps://periodicos.ufersa.edu.br/caatinga/article/view/5714/pdfMartins, Marcelo GasparyMoura, Guilherme de SouzaFerreira, Andre LimaPedreira, Marcelo MattosLanna, Eduardo Arruda Teixeirainfo:eu-repo/semantics/openAccess2023-07-20T11:59:37Zoai:ojs.periodicos.ufersa.edu.br:article/5714Revistahttps://periodicos.ufersa.edu.br/index.php/caatinga/indexPUBhttps://periodicos.ufersa.edu.br/index.php/caatinga/oaipatricio@ufersa.edu.br|| caatinga@ufersa.edu.br1983-21250100-316Xopendoar:2024-04-29T09:46:24.196780Revista Caatinga - Universidade Federal Rural do Semi-Árido (UFERSA)true
dc.title.none.fl_str_mv NILE TILAPIA FED ENZYME COMPLEX ADDED AT DIFFERENT LEVELS AND PROCESSING STEPS
TILÁPIA DO NILO ALIMENTADA COM COMPLEXO ENZIMÁTICO ADICIONADO EM DIFERENTES NÍVEIS E ETAPAS DO PROCESSAMENTO
title NILE TILAPIA FED ENZYME COMPLEX ADDED AT DIFFERENT LEVELS AND PROCESSING STEPS
spellingShingle NILE TILAPIA FED ENZYME COMPLEX ADDED AT DIFFERENT LEVELS AND PROCESSING STEPS
Martins, Marcelo Gaspary
Solid-state fermentation. Fish nutrition. Animal production.
Fermentação em estado sólido. Nutrição de peixes. Produção Animal.
title_short NILE TILAPIA FED ENZYME COMPLEX ADDED AT DIFFERENT LEVELS AND PROCESSING STEPS
title_full NILE TILAPIA FED ENZYME COMPLEX ADDED AT DIFFERENT LEVELS AND PROCESSING STEPS
title_fullStr NILE TILAPIA FED ENZYME COMPLEX ADDED AT DIFFERENT LEVELS AND PROCESSING STEPS
title_full_unstemmed NILE TILAPIA FED ENZYME COMPLEX ADDED AT DIFFERENT LEVELS AND PROCESSING STEPS
title_sort NILE TILAPIA FED ENZYME COMPLEX ADDED AT DIFFERENT LEVELS AND PROCESSING STEPS
author Martins, Marcelo Gaspary
author_facet Martins, Marcelo Gaspary
Moura, Guilherme de Souza
Ferreira, Andre Lima
Pedreira, Marcelo Mattos
Lanna, Eduardo Arruda Teixeira
author_role author
author2 Moura, Guilherme de Souza
Ferreira, Andre Lima
Pedreira, Marcelo Mattos
Lanna, Eduardo Arruda Teixeira
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Martins, Marcelo Gaspary
Moura, Guilherme de Souza
Ferreira, Andre Lima
Pedreira, Marcelo Mattos
Lanna, Eduardo Arruda Teixeira
dc.subject.por.fl_str_mv Solid-state fermentation. Fish nutrition. Animal production.
Fermentação em estado sólido. Nutrição de peixes. Produção Animal.
topic Solid-state fermentation. Fish nutrition. Animal production.
Fermentação em estado sólido. Nutrição de peixes. Produção Animal.
description Enzyme activity in solid-state fermentation complex added to diets before and after extrusion process and its influence on Nile tilapia (Oreochromis niloticus) performance were evaluated. The following enzymes were analyzed: b-glucosidase, pectinase, xylanase, endoglucanase, amylase, protease, and phytase. The fish were fed five experimental diets: a control diet (without enzyme), two test diets supplemented before extrusion (400 and 800 ppm SSF), and two test diets after extrusion or “on top” (400 and 800 ppm SSF). The experiment had a completely randomized design with four replicates and seven fish per tank. Average initial weight was 10.37 ± 0.95 g, and fish were fed four times a day to satiation for 56 days. The following performance parameters were evaluated: final weight, weight gain, feed conversion, survival, specific growth rate, and body composition. The results were compared using ANOVA and Tukey’s test at p
publishDate 2017
dc.date.none.fl_str_mv 2017-12-11
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufersa.edu.br/caatinga/article/view/5714
10.1590/1983-21252018v31n120rc
url https://periodicos.ufersa.edu.br/caatinga/article/view/5714
identifier_str_mv 10.1590/1983-21252018v31n120rc
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.ufersa.edu.br/caatinga/article/view/5714/pdf
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal Rural do Semi-Árido
publisher.none.fl_str_mv Universidade Federal Rural do Semi-Árido
dc.source.none.fl_str_mv REVISTA CAATINGA; Vol. 31 No. 1 (2018); 171-179
Revista Caatinga; v. 31 n. 1 (2018); 171-179
1983-2125
0100-316X
reponame:Revista Caatinga
instname:Universidade Federal Rural do Semi-Árido (UFERSA)
instacron:UFERSA
instname_str Universidade Federal Rural do Semi-Árido (UFERSA)
instacron_str UFERSA
institution UFERSA
reponame_str Revista Caatinga
collection Revista Caatinga
repository.name.fl_str_mv Revista Caatinga - Universidade Federal Rural do Semi-Árido (UFERSA)
repository.mail.fl_str_mv patricio@ufersa.edu.br|| caatinga@ufersa.edu.br
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