Buriti pie (Mauritia flexuosa) as an alternative ingredient in rations for juveniles of Tambaqui (Colossoma macropomum)
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/17345 |
Resumo: | In this work, the effect of including increasing levels of buriti pie (Mauritia flexuosa) on production parameters and economic viability was studied. In this experiment 360 fish with an initial average weight of 7.7 ± 2.8 g were distributed in nine water tanks with a capacity of 360 liters each, in a completely randomized experimental design, with three inclusion treatments of buriti pie flour (0; 15; 30%) and three repetitions. Over a period of 60 days, the physical and chemical parameters of the water were measured: temperature, dissolved oxygen, pH, total ammonia, hardness and nitrite. And the zootechnical performance of the juveniles was measured through the apparent feed conversion indices, final weight, specific growth rate, daily weight gain and survival. Economic viability was determined by analyzing the average cost of food per kilogram of live weight gained. The results were submitted to analysis of variance (One way ANOVA) and the means of each treatment compared by Tukey test, at the level of 5% probability. The values for the studied variables did not show significant difference between the treatments, but there is a trend of worsening in feed conversion with the increase in the inclusion of buriti pie. It was concluded that the inclusion of the pie in the diet did not reduce the production costs and that the inclusion of buriti pie in the diet of Tambaqui juveniles is unfeasible. |
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Buriti pie (Mauritia flexuosa) as an alternative ingredient in rations for juveniles of Tambaqui (Colossoma macropomum)Ración de burití (Mauritia flexuosa) como ingrediente alternativo en las dietas para juveniles de Tambaqui (Colossoma macropomum)Torta de buriti (Mauritia flexuosa) como ingrediente alternativo em rações para juvenis de Tambaqui (Colossoma macropomum)Alimento alternativoCustosPisciculturaProdução.Alternative foodCostsFish farmingProduction. Alimento alternativoCostosPisciculturaProducción.In this work, the effect of including increasing levels of buriti pie (Mauritia flexuosa) on production parameters and economic viability was studied. In this experiment 360 fish with an initial average weight of 7.7 ± 2.8 g were distributed in nine water tanks with a capacity of 360 liters each, in a completely randomized experimental design, with three inclusion treatments of buriti pie flour (0; 15; 30%) and three repetitions. Over a period of 60 days, the physical and chemical parameters of the water were measured: temperature, dissolved oxygen, pH, total ammonia, hardness and nitrite. And the zootechnical performance of the juveniles was measured through the apparent feed conversion indices, final weight, specific growth rate, daily weight gain and survival. Economic viability was determined by analyzing the average cost of food per kilogram of live weight gained. The results were submitted to analysis of variance (One way ANOVA) and the means of each treatment compared by Tukey test, at the level of 5% probability. The values for the studied variables did not show significant difference between the treatments, but there is a trend of worsening in feed conversion with the increase in the inclusion of buriti pie. It was concluded that the inclusion of the pie in the diet did not reduce the production costs and that the inclusion of buriti pie in the diet of Tambaqui juveniles is unfeasible.En este trabajo se estudió el efecto de incluir niveles crecientes de pastel de burití (Mauritia flexuosa) sobre los parámetros de producción y la viabilidad económica. En este experimento se distribuyeron 360 peces con un peso promedio inicial de 7.7 ± 2.8 g en nueve tanques de agua con una capacidad de 360 litros cada uno, en un diseño experimental completamente al azar, con tres tratamientos de inclusión de harina de burití (0; 15; 30%) y tres repeticiones. Durante un período de 60 días, se midieron los parámetros físicos y químicos del agua: temperatura, oxígeno disuelto, pH, amoníaco total, dureza y nitrito. Y el desempeño zootécnico de los juveniles se midió a través de los índices aparentes de conversión alimenticia, peso final, tasa de crecimiento específico, ganancia de peso diaria y supervivencia. La viabilidad económica se determinó analizando el costo promedio de los alimentos por kilogramo de peso vivo ganado. Los resultados se sometieron a análisis de varianza (ANOVA de una vía) y se compararon las medias de cada tratamiento mediante la prueba de Tukey, al nivel de 5% de probabilidad. Los valores de las variables estudiadas no mostraron diferencia significativa entre los tratamientos, pero existe una tendencia de empeoramiento en la conversión alimenticia con el aumento en la inclusión de harinha de burití. Se concluyó que con la metodología utilizada, la inclusión del harinha en la dieta no redujo los costos de producción y que la inclusión del harinha de burití en la dieta de los juveniles de Tambaqui es inviable.Neste trabalho estudou-se o efeito da inclusão de níveis crescentes de torta de buriti (Mauritia flexuosa) sobre os parâmetros produtivos e a viabilidade econômica. Neste experimento utilizou-se 360 peixes com peso médio inicial de 7,7 ± 2,8 g distribuídos em nove caixas de água com capacidade para 360 litros cada uma, em um delineamento experimental inteiramente casualizado, com três tratamentos de inclusão de farinha de torta de buriti (0; 15; 30%) e três repetições. Em um período de 60 dias, foram mensurados os parâmetros físicos e químicos da água: temperatura, oxigênio dissolvido, pH, amônia total, dureza e nitrito. E o desempenho zootécnico dos juvenis foi medido através dos índices de conversão alimentar aparente, peso final, taxa de crescimento específico, ganho de peso diário e sobrevivência. A viabilidade econômica foi determinada pela análise do custo médio do alimento por quilograma de peso vivo ganho. Os resultados foram submetidos a análises de variância (One way ANOVA) e as médias de cada tratamento comparadas pelo teste de Tukey, ao nível de 5% de probabilidade. Os valores para as variáveis estudadas, não apresentaram diferença significativa entre os tratamentos, porém há uma tendência de aumento da taxa de conversão alimentar com o aumento da inclusão de torta de buriti. Concluiu-se que, com a metodologia utilizada, a inclusão da torta na dieta não reduziu os custos de produção e que é inviável a inclusão de torta de buriti na alimentação de juvenis de Tambaqui.Research, Society and Development2021-07-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1734510.33448/rsd-v10i8.17345Research, Society and Development; Vol. 10 No. 8; e24510817345Research, Society and Development; Vol. 10 Núm. 8; e24510817345Research, Society and Development; v. 10 n. 8; e245108173452525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/17345/15430Copyright (c) 2021 Charles Samuel Moraes Ferreira; Eduardo Chaves da Silva; Fábio Diogo de Sousa Gaspar; Ivana Barbosa Venezahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFerreira, Charles Samuel MoraesSilva, Eduardo Chaves daGaspar, Fábio Diogo de SousaVeneza, Ivana Barbosa2021-08-21T18:46:59Zoai:ojs.pkp.sfu.ca:article/17345Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:37:42.389573Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Buriti pie (Mauritia flexuosa) as an alternative ingredient in rations for juveniles of Tambaqui (Colossoma macropomum) Ración de burití (Mauritia flexuosa) como ingrediente alternativo en las dietas para juveniles de Tambaqui (Colossoma macropomum) Torta de buriti (Mauritia flexuosa) como ingrediente alternativo em rações para juvenis de Tambaqui (Colossoma macropomum) |
title |
Buriti pie (Mauritia flexuosa) as an alternative ingredient in rations for juveniles of Tambaqui (Colossoma macropomum) |
spellingShingle |
Buriti pie (Mauritia flexuosa) as an alternative ingredient in rations for juveniles of Tambaqui (Colossoma macropomum) Ferreira, Charles Samuel Moraes Alimento alternativo Custos Piscicultura Produção. Alternative food Costs Fish farming Production. Alimento alternativo Costos Piscicultura Producción. |
title_short |
Buriti pie (Mauritia flexuosa) as an alternative ingredient in rations for juveniles of Tambaqui (Colossoma macropomum) |
title_full |
Buriti pie (Mauritia flexuosa) as an alternative ingredient in rations for juveniles of Tambaqui (Colossoma macropomum) |
title_fullStr |
Buriti pie (Mauritia flexuosa) as an alternative ingredient in rations for juveniles of Tambaqui (Colossoma macropomum) |
title_full_unstemmed |
Buriti pie (Mauritia flexuosa) as an alternative ingredient in rations for juveniles of Tambaqui (Colossoma macropomum) |
title_sort |
Buriti pie (Mauritia flexuosa) as an alternative ingredient in rations for juveniles of Tambaqui (Colossoma macropomum) |
author |
Ferreira, Charles Samuel Moraes |
author_facet |
Ferreira, Charles Samuel Moraes Silva, Eduardo Chaves da Gaspar, Fábio Diogo de Sousa Veneza, Ivana Barbosa |
author_role |
author |
author2 |
Silva, Eduardo Chaves da Gaspar, Fábio Diogo de Sousa Veneza, Ivana Barbosa |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Ferreira, Charles Samuel Moraes Silva, Eduardo Chaves da Gaspar, Fábio Diogo de Sousa Veneza, Ivana Barbosa |
dc.subject.por.fl_str_mv |
Alimento alternativo Custos Piscicultura Produção. Alternative food Costs Fish farming Production. Alimento alternativo Costos Piscicultura Producción. |
topic |
Alimento alternativo Custos Piscicultura Produção. Alternative food Costs Fish farming Production. Alimento alternativo Costos Piscicultura Producción. |
description |
In this work, the effect of including increasing levels of buriti pie (Mauritia flexuosa) on production parameters and economic viability was studied. In this experiment 360 fish with an initial average weight of 7.7 ± 2.8 g were distributed in nine water tanks with a capacity of 360 liters each, in a completely randomized experimental design, with three inclusion treatments of buriti pie flour (0; 15; 30%) and three repetitions. Over a period of 60 days, the physical and chemical parameters of the water were measured: temperature, dissolved oxygen, pH, total ammonia, hardness and nitrite. And the zootechnical performance of the juveniles was measured through the apparent feed conversion indices, final weight, specific growth rate, daily weight gain and survival. Economic viability was determined by analyzing the average cost of food per kilogram of live weight gained. The results were submitted to analysis of variance (One way ANOVA) and the means of each treatment compared by Tukey test, at the level of 5% probability. The values for the studied variables did not show significant difference between the treatments, but there is a trend of worsening in feed conversion with the increase in the inclusion of buriti pie. It was concluded that the inclusion of the pie in the diet did not reduce the production costs and that the inclusion of buriti pie in the diet of Tambaqui juveniles is unfeasible. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-07-11 |
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://rsdjournal.org/index.php/rsd/article/view/17345 10.33448/rsd-v10i8.17345 |
url |
https://rsdjournal.org/index.php/rsd/article/view/17345 |
identifier_str_mv |
10.33448/rsd-v10i8.17345 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/17345/15430 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
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. 10 No. 8; e24510817345 Research, Society and Development; Vol. 10 Núm. 8; e24510817345 Research, Society and Development; v. 10 n. 8; e24510817345 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_ |
1797052786933760000 |