Replacement of moist ingredients in the feed training of carnivorous fish

• Autor(a) principal: Salaro, Ana Lúcia
• Data de Publicação: 2012
• Outros Autores: Oliveira Junior, José Carlos de, Pontes, Marcelo Duarte, Oliveira, Katia Rodrigues Batista de, Neves, Isabel Gertrudes Arrighi de Araújo, Ferraz, Renato Barbosa, Hisano, Hamilton, Zuanon, Jener Alexandre Sampaio
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://dx.doi.org/10.1590/S1516-35982012001000022; http://www.locus.ufv.br/handle/123456789/14646
• topic: Bovine heart; Dietary transition; Gelatin; Gradual feed ingredients transition; Palatability

The study evaluated the replacement of bovine heart by gelatin in the feed training of carnivorous fish, using giant trahira (Hoplias lacerdae) as an experimental model. A completely randomized design with four treatments and five repetitions was employed. The treatments were composed of wet ingredients beef heart (control), gelatin diluted in water, gelatin diluted in beef heart broth, and gelatin diluted in water mixed with fish meal. The fish (3.22±0.03 cm and 0.57±0.01 g) were conditioned to accept industrialized diets by the technique of gradual feed ingredients transition in the diet. Gains in weight and length, efficiency of feed training, specific growth rate, cannibalism, mortality and survival rates were evaluated. There was significant difference in weight and length gains and specific growth rate, whereby the use of bovine heart gave the best results. Greater efficiency of feed training was observed for fish fed diets containing beef heart and gelatin diluted in water mixed with fish meal. The high survival rates and the absence of significant differences among treatments for rates of cannibalism, mortality and survival indicate the feasibility of using gelatin as a moist ingredient in the feed training of carnivorous fish.