Produção de jundiá (Rhamdia quelen) alimentados com dietas contendo óleos de arroz, canola ou soja

• Autor(a) principal: Losekann, Marcos Eliseu
• Data de Publicação: 2006
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Manancial - Repositório Digital da UFSM
• Texto Completo: http://repositorio.ufsm.br/handle/1/10696
• topic: Fontes lipídicas; Cor do filé; Composição do filé; Ácidos graxos; Crescimento; Fat sources; Color of the filet; Composition of the filet; Fatty acids; Growth; CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA

This work had for objectives to evaluate the influence of vegetable oils in the corporal development of jundiá (Rhamdia quelen, Heptapteridae) and its relationship with the quality of the fish. Six diets were tested with 32% of crude protein and rice, canola or soy oil at 5 or 10% inclusion, for 90 days. Fish (180, initial weigh=71±0,8g) were distributed at random in 18 tanks of 280L (2,5g.L-1) in a water closed system, with controlled temperature. The biometric measurements and data collections were done every 30 days with the purpose of the growth evaluation. For evaluation of fish performance, parameters considered were weight, total length, pattern and length flow, earnings in daily weight, survival, specific growth rate, condition factor, daily consumption, apparent alimentary conversion, yield of edible parts. Rate of protein and fat deposition in the filets were calculated from proximate composition values. Also the color of the filets was verified. There were no differences for the productive parameters among the treatments tested at the end of the experiment. Jundiás fed with larger oil levels in the diets deposited larger fat percentage in the filet. It is concluded that canola, rice and soy oils used as alternatives in diets in recreates of jundiá (Rhamdia quelen) provide good growth and yield of eatable parts. And, the rations containing 5% canola oil lead to a small fat deposition in the filet jundiá juvenile, as well as, it presents an appearance of lean meat in relation to color aspects.