Schinus terebinthifolius raddi pepper oil used as na addictive in Hyphessobrycon eques steindachner fish diet
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/3118 |
Resumo: | Pepper fruit oil has antioxidant and antifungal properties that can benefit the health and well-being of fish. The objective of this study was to evaluate the benefits of the inclusion of brazillian pepper crude oil in the development and staining of Mato Grosso fish (Hyphessobrycon eques Steindachner, 1882). A total of 68 specimens of bush were distributed in four 10 L units in an individual recirculation system and thermostat water at 28° C. During the 60-day test, the fish were fed commercial diet (DC) and commercial diet supplemented with brazillian pepper essential oil (5g.kg-1) (DP). At the end of the experimental period, survival, growth, staining and thermogenicity were evaluated. Data were analyzed by the Tukey test (P>0.05). The addition of brazzilian pepper oil promoted higher fish survival (94.11%) and better condition factor (1.87). There was no difference in diet consumption by fish. However, the growth factors were smaller compared to the control group, except for the gain in length. The control group presented more homogenous weight, while the best size uniformity was obtained for the DP group. In highlight the DP provided an increase in fish thermogenicity and also increased staining in the L* and a* indices. It is concluded that this dose of pink pepper oil is not recommended as a complement to optimize color in ornamental fish, however, the substance is shown as a promising bioactive for the development of the immune system of these fish. |
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Schinus terebinthifolius raddi pepper oil used as na addictive in Hyphessobrycon eques steindachner fish dietAceite de pimenta rosa Schinus terebinthifolius raddi utilizado como aditivo en dietas de Hyphessobrycon eques steindachnerÓleo de pimenta rosa Schinus terebinthifolius raddi usado como aditivo em dietas de Hyphessobrycon eques, SteindachnerOrnamental fishPigmentationSerpae tetra.Peces ornamentalesPigmentaciónSerpae tetra.Peixes ornamentaisPigmentaçãoSerpae tetra.Pepper fruit oil has antioxidant and antifungal properties that can benefit the health and well-being of fish. The objective of this study was to evaluate the benefits of the inclusion of brazillian pepper crude oil in the development and staining of Mato Grosso fish (Hyphessobrycon eques Steindachner, 1882). A total of 68 specimens of bush were distributed in four 10 L units in an individual recirculation system and thermostat water at 28° C. During the 60-day test, the fish were fed commercial diet (DC) and commercial diet supplemented with brazillian pepper essential oil (5g.kg-1) (DP). At the end of the experimental period, survival, growth, staining and thermogenicity were evaluated. Data were analyzed by the Tukey test (P>0.05). The addition of brazzilian pepper oil promoted higher fish survival (94.11%) and better condition factor (1.87). There was no difference in diet consumption by fish. However, the growth factors were smaller compared to the control group, except for the gain in length. The control group presented more homogenous weight, while the best size uniformity was obtained for the DP group. In highlight the DP provided an increase in fish thermogenicity and also increased staining in the L* and a* indices. It is concluded that this dose of pink pepper oil is not recommended as a complement to optimize color in ornamental fish, however, the substance is shown as a promising bioactive for the development of the immune system of these fish.El aceite de pimienta tiene propiedades antioxidantes y antifúngicas que pueden beneficiar la salud y el bienestar de los peces. El objetivo de este estudio fue evaluar los beneficios de incluir el aceite de pimienta en el desarrollo y la coloración de peces en Mato Grosso (Hyphessobrycon eques Steindachner, 1882). Se distribuyeron un total de 68 especímenes de arbustos en cuatro unidades de 10 litros en un sistema de recirculación individual y agua termostatizada a 28° C. Durante la prueba de 60 días, los peces fueron alimentados con una dieta comercial (CD) y una dieta comercial complementada con Aceite esencial de pimienta brasileña (5g kg-1) (DP). Al final del período experimental, se evaluaron la supervivencia, el crecimiento, el color y la termogenicidad. Los datos se analizaron utilizando la prueba de Tukey (P>0.05). La adición de aceite de pimienta brasileña promovió una mayor supervivencia de los peces (94.11%) y un mejor factor de condición (1.87). No hubo diferencia en la ingesta de dieta de pescado. Sin embargo, los factores de crecimiento fueron más bajos en comparación con el grupo control, excepto por la ganancia de longitud. El grupo control tuvo un mayor peso homogéneo, mientras que la mejor uniformidad de tamaño se obtuvo para el grupo DP. Destacado, el DP proporcionó un aumento en la termogenicidad de los peces y también aumentó el color en los índices L* y a*. Se concluye que esta dosis de aceite de pimienta rosa no se recomienda como complemento para optimizar el color en los peces ornamentales, sin embargo, la sustancia se muestra como un bioactivo prometedor para el desarrollo del sistema inmune de estos peces.O óleo de pimenta possui propriedades antioxidantes e antifúngicas que podem beneficiar a saúde e o bem-estar dos peixes. O objetivo deste estudo foi avaliar os benefícios da inclusão do óleo de pimenta no desenvolvimento e coloração de peixes do Mato Grosso (Hyphessobrycon eques Steindachner, 1882). Um total de 68 espécimes de mato foi distribuído em quatro unidades de 10L em um sistema de recirculação individual e água termostatizada a 28° C. Durante o teste de 60 dias, os peixes foram alimentados com dieta comercial (CD) e dieta comercial suplementada com pimenta do Brasil essencial óleo (5g kg-1) (DP). Ao final do período experimental, foram avaliadas a sobrevivência, crescimento, coloração e termogenicidade. Os dados foram analisados pelo teste de Tukey (P>0,05). A adição de óleo de pimenta brasileiro promoveu maior sobrevivência dos peixes (94,11%) e melhor fator de condição (1,87). Não houve diferença no consumo de dieta dos peixes. No entanto, os fatores de crescimento foram menores em comparação ao grupo controle, exceto pelo ganho de comprimento. O grupo controle apresentou maior peso homogêneo, enquanto a melhor uniformidade de tamanho foi obtida para o grupo DP. Em destaque, o DP proporcionou um aumento na termogenicidade dos peixes e também aumentou a coloração nos índices L* e a*. Conclui-se que essa dose de óleo de pimenta rosa não é recomendada como complemento para otimizar a coloração em peixes ornamentais, no entanto, a substância é mostrada como um bioativo promissor para o desenvolvimento do sistema imunológico desses peixes.Research, Society and Development2020-04-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/311810.33448/rsd-v9i6.3118Research, Society and Development; Vol. 9 No. 6; e192963118Research, Society and Development; Vol. 9 Núm. 6; e192963118Research, Society and Development; v. 9 n. 6; e1929631182525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/3118/3920Copyright (c) 2020 Rebeca Maria Sousa, Fernando Freitas de Lima, Everton Luís Nascimento Porto, David Giovanni de Almeida Banhara, Wesley Clovis Barbieri Mendonça, Claucia Aparecida Honoratoinfo:eu-repo/semantics/openAccessPorto, Everton Luís NascimentoLima, Fernando Freitas deSousa, Rebeca MariaBanhara, David Giovanni de AlmeidaMendonça, Wesley Clovis BarbieriHonorato, Claucia Aparecida2020-08-20T18:05:46Zoai:ojs.pkp.sfu.ca:article/3118Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:26.261469Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Schinus terebinthifolius raddi pepper oil used as na addictive in Hyphessobrycon eques steindachner fish diet Aceite de pimenta rosa Schinus terebinthifolius raddi utilizado como aditivo en dietas de Hyphessobrycon eques steindachner Óleo de pimenta rosa Schinus terebinthifolius raddi usado como aditivo em dietas de Hyphessobrycon eques, Steindachner |
title |
Schinus terebinthifolius raddi pepper oil used as na addictive in Hyphessobrycon eques steindachner fish diet |
spellingShingle |
Schinus terebinthifolius raddi pepper oil used as na addictive in Hyphessobrycon eques steindachner fish diet Porto, Everton Luís Nascimento Ornamental fish Pigmentation Serpae tetra. Peces ornamentales Pigmentación Serpae tetra. Peixes ornamentais Pigmentação Serpae tetra. |
title_short |
Schinus terebinthifolius raddi pepper oil used as na addictive in Hyphessobrycon eques steindachner fish diet |
title_full |
Schinus terebinthifolius raddi pepper oil used as na addictive in Hyphessobrycon eques steindachner fish diet |
title_fullStr |
Schinus terebinthifolius raddi pepper oil used as na addictive in Hyphessobrycon eques steindachner fish diet |
title_full_unstemmed |
Schinus terebinthifolius raddi pepper oil used as na addictive in Hyphessobrycon eques steindachner fish diet |
title_sort |
Schinus terebinthifolius raddi pepper oil used as na addictive in Hyphessobrycon eques steindachner fish diet |
author |
Porto, Everton Luís Nascimento |
author_facet |
Porto, Everton Luís Nascimento Lima, Fernando Freitas de Sousa, Rebeca Maria Banhara, David Giovanni de Almeida Mendonça, Wesley Clovis Barbieri Honorato, Claucia Aparecida |
author_role |
author |
author2 |
Lima, Fernando Freitas de Sousa, Rebeca Maria Banhara, David Giovanni de Almeida Mendonça, Wesley Clovis Barbieri Honorato, Claucia Aparecida |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Porto, Everton Luís Nascimento Lima, Fernando Freitas de Sousa, Rebeca Maria Banhara, David Giovanni de Almeida Mendonça, Wesley Clovis Barbieri Honorato, Claucia Aparecida |
dc.subject.por.fl_str_mv |
Ornamental fish Pigmentation Serpae tetra. Peces ornamentales Pigmentación Serpae tetra. Peixes ornamentais Pigmentação Serpae tetra. |
topic |
Ornamental fish Pigmentation Serpae tetra. Peces ornamentales Pigmentación Serpae tetra. Peixes ornamentais Pigmentação Serpae tetra. |
description |
Pepper fruit oil has antioxidant and antifungal properties that can benefit the health and well-being of fish. The objective of this study was to evaluate the benefits of the inclusion of brazillian pepper crude oil in the development and staining of Mato Grosso fish (Hyphessobrycon eques Steindachner, 1882). A total of 68 specimens of bush were distributed in four 10 L units in an individual recirculation system and thermostat water at 28° C. During the 60-day test, the fish were fed commercial diet (DC) and commercial diet supplemented with brazillian pepper essential oil (5g.kg-1) (DP). At the end of the experimental period, survival, growth, staining and thermogenicity were evaluated. Data were analyzed by the Tukey test (P>0.05). The addition of brazzilian pepper oil promoted higher fish survival (94.11%) and better condition factor (1.87). There was no difference in diet consumption by fish. However, the growth factors were smaller compared to the control group, except for the gain in length. The control group presented more homogenous weight, while the best size uniformity was obtained for the DP group. In highlight the DP provided an increase in fish thermogenicity and also increased staining in the L* and a* indices. It is concluded that this dose of pink pepper oil is not recommended as a complement to optimize color in ornamental fish, however, the substance is shown as a promising bioactive for the development of the immune system of these fish. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-04-23 |
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://rsdjournal.org/index.php/rsd/article/view/3118 10.33448/rsd-v9i6.3118 |
url |
https://rsdjournal.org/index.php/rsd/article/view/3118 |
identifier_str_mv |
10.33448/rsd-v9i6.3118 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/3118/3920 |
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 |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 6; e192963118 Research, Society and Development; Vol. 9 Núm. 6; e192963118 Research, Society and Development; v. 9 n. 6; e192963118 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052823046717440 |