Apparent digestibility in marine mutton snapper juveniles and digestive activity of enzymes

• Autor(a) principal: Leal, Leon Lima
• Data de Publicação: 2020
• Outros Autores: Ramos, Ana Paula de Souza, Santos, Marcel José Martins Dos, Magalhães Júnior, Francisco Oliveira de, Melo, José Fernando Bibiano, Schorer, Marianne, Braga, Luís Gustavo Tavares
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/7555
• topic: Captive feeding; Carnivorous species; Digestibility test; Enzymes activity; Lutjanus analis; Protein sources; Nutritive value.; Actividad enzimática; Alimentación en cautividad; Especies carnívoras; Fuentes proteicas; Lutjanus analis; Prueba de digestibilidad; Valor nutricional.; Alimentação em cativeiro; Atividade de enzimas; Espécies carnívoras; Fontes de proteína; Lutjanus analis; Teste de digestibilidade; Valor nutritivo.

The marine species of snapper, Lutjanus analis, has carnivorous eating habits and with potential for cultivation. The aim of this study was to evaluate the apparent digestibility coefficient (CDA) of mutton snapper, and to evaluate its enzymatic profile after feeding with vegetable and animal protein sources. CDA was the indirect method of fecal collection, using chromic oxide as a biological marker. Eight hundred fish, with an average weight of 28.0 ± 2.58 g, were acclimated for 15 days in a net tank (2 m³), ​​and installed in the same collection environment. The acclimatization of 54 fish was carried out in digestibility aquariums (200 L), and the collection of feces started. For mutton snapper, the supply of octopus flour improves (P <0.05) the digestibility of dry matter (CDAMS, 67.17%), crude protein (CDAPB, 90.9%) and crude energy (CDAGE, 78, 8%). Regarding the digestibility of lipids (CDAL), anchovy flour has more (P <0.05) digestible lipids (78.1%), followed by the tested ingredients, fish meal (72.4%) and flour octopus (69.7%). Apparent digestibility of dry matter, crude protein and crude energy were low (P <0.05) for shrimp meal and soybean meal. Mutton snapper fed with octopus flour has higher digestibility coefficients, suggesting this ingredient for species. All diets caused low amylase activity in juveniles, and lipase and alkaline protease activities were higher with the inclusion of broadband anchovy flour and octopus flour, respectively.