Atratividade e palatabilidade de diferentes proteínas hidrolisadas para a espécie ornamental Betta splendens (Regan, 1910)

Detalhes bibliográficos
Autor(a) principal: Oliveira, Suzana Raquel de
Data de Publicação: 2020
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações do UNIOESTE
Texto Completo: http://tede.unioeste.br/handle/tede/5404
Resumo: The objective of this study was to define attractivity and palatability of juvenile Betta splendens when fed diets containing hydrolyzed proteins derived from poultry and swine. The study design was composed of five experimental diets containing tilapia meal (FPT) and a 5% inclusion of different protein sources: hydrolyzed poultry meal (PHF), hydrolyzed porcine liver meal (PHS), hydrolyzed feather meal (PHP), and hydrolyzed porcine mucosa meal (PHM). Five juveniles were utilized with an average weight of 2.92 ± 0.24 g, and an average length of 3.24 ± 0.39 cm. Feeding management was determined via random drawings of both specimens and feed type, with a feeding schedule of four times per day, in which feeding habits were observed regarding time of capture of the first pellet, number of pellet rejections, number of approaches without pellet capture, and number of pellets consumed. The data was submitted to ANOVA, and subsequently Duncan’s MRT was performed with a 5% significance. The greatest index of attractivity and palatability was encountered with PHS at 12.46%, followed by PHM at 11.62%, PHP at 11.02%, and FPT with the lowest result at 10.33%. The significant effect (P < 0.05) was observed in the feeding behavior regarding the consumption of pellets, in which PHS represented an increase of 27.5% in final consumption, PHF with an increase of 20.68%, PHM with an increase of 12.06%, and PHP with an increase of 6.89%, when compared to FPT alone. PHS, which was proven to be the most attractive and palatable, increased the overall feed consumption in comparison to FPT. Thus, PHS may be utilized to effectively increase consumption in Betta splendens juveniles as a substitute to tilapia meal, and as a means of reducing feed waste in aquariums of this species.
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spelling Bittencourt, Fábiohttp://lattes.cnpq.br/6559122284733030Bittencourt, Fábiohttp://lattes.cnpq.br/6559122284733030Boscolo, Wilson Rogériohttp://lattes.cnpq.br/9114997732418904Portz, Leandrohttp://lattes.cnpq.br/7489798357823220http://lattes.cnpq.br/9724850426889866Oliveira, Suzana Raquel de2021-06-01T18:13:23Z2020-03-02OLIVEIRA, Suzana Raquel de. Atratividade e palatabilidade de diferentes proteínas hidrolisadas para a espécie ornamental Betta splendens (Regan, 1910). 2020. 37 f. Dissertação (Mestrado em Recursos Pesqueiros e Engenharia de Pesca) - Universidade Estadual do Oeste do Paraná, Toledo, 2020.http://tede.unioeste.br/handle/tede/5404The objective of this study was to define attractivity and palatability of juvenile Betta splendens when fed diets containing hydrolyzed proteins derived from poultry and swine. The study design was composed of five experimental diets containing tilapia meal (FPT) and a 5% inclusion of different protein sources: hydrolyzed poultry meal (PHF), hydrolyzed porcine liver meal (PHS), hydrolyzed feather meal (PHP), and hydrolyzed porcine mucosa meal (PHM). Five juveniles were utilized with an average weight of 2.92 ± 0.24 g, and an average length of 3.24 ± 0.39 cm. Feeding management was determined via random drawings of both specimens and feed type, with a feeding schedule of four times per day, in which feeding habits were observed regarding time of capture of the first pellet, number of pellet rejections, number of approaches without pellet capture, and number of pellets consumed. The data was submitted to ANOVA, and subsequently Duncan’s MRT was performed with a 5% significance. The greatest index of attractivity and palatability was encountered with PHS at 12.46%, followed by PHM at 11.62%, PHP at 11.02%, and FPT with the lowest result at 10.33%. The significant effect (P < 0.05) was observed in the feeding behavior regarding the consumption of pellets, in which PHS represented an increase of 27.5% in final consumption, PHF with an increase of 20.68%, PHM with an increase of 12.06%, and PHP with an increase of 6.89%, when compared to FPT alone. PHS, which was proven to be the most attractive and palatable, increased the overall feed consumption in comparison to FPT. Thus, PHS may be utilized to effectively increase consumption in Betta splendens juveniles as a substitute to tilapia meal, and as a means of reducing feed waste in aquariums of this species.O objetivo deste estudo foi definir a atratividade e palatabilidade de juvenis de Betta splendens quando alimentados com dietas contendo proteínas hidrolisadas de aves e suínos. O delineamento experimental foi composto por cinco dietas experimentais contendo farinha de tilápia (FPT) e a inclusão de 5% de diferentes fontes proteicas, proteína hidrolisada de frango (PHF), proteína hidrolisada de fígado suíno (PHS), proteína hidrolisada de penas (PHP) e proteína hidrolisada de mucosa suína (PHM). Foram utilizados cinco juvenis com peso médio de 2,92 ± 0,24g e comprimento médio de 3,24 ± 0,39 cm. O manejo alimentar foi definido por sorteio em quatro alimentações diárias, durante a alimentação foram observados os comportamentos alimentares referentes ao tempo de captura do primeiro pelete, número de rejeição de pelete, número de aproximação sem captura do pelete, e número de pelete consumidos. Os dados foram submetidos à ANOVA, e em seguida realizado o teste de Duncan a 5% de significância. O maior índice de atratividade e palatabilidade foi encontrado para a PHS com 14,29%, seguido da PHF que apresentou 12,46%, a PHM com 11,62% a PHP com 11,02 e o menor resultado foi para a FPT com 10,33%. Foi observado efeito significativo (P < 0,05) para o comportamento alimentar referente ao consumo de pelete em que a PHS proporcionou um aumento no consumo final de peletes de 27,5%, PHF um acréscimo de 20,68%, PHM um acréscimo de 12,06% e PHP acréscimo 6,89% quando comparados à FPT. A PHS, que comprovou o melhor índice de atratividade e palatabilidade, aumentou o consumo de ração final comparado a FPT. Deste modo a PHS pode ser utilizada como uma forma eficaz de impulsionar o consumo de ração para juvenis de Betta splendens em substituição à farinha de tilápia e diminuir o desperdício de ração em aquários para essa espécie.Submitted by Marilene Donadel (marilene.donadel@unioeste.br) on 2021-06-01T18:13:23Z No. of bitstreams: 1 Suzana_Oliveira_2020.pdf: 617016 bytes, checksum: 985a3faf3aafbf973ecdc38b7a871939 (MD5)Made available in DSpace on 2021-06-01T18:13:23Z (GMT). No. of bitstreams: 1 Suzana_Oliveira_2020.pdf: 617016 bytes, checksum: 985a3faf3aafbf973ecdc38b7a871939 (MD5) Previous issue date: 2020-03-02Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfpor-2624803687637593200500Universidade Estadual do Oeste do ParanáToledoPrograma de Pós-Graduação em Recursos Pesqueiros e Engenharia de PescaUNIOESTEBrasilCentro de Engenharias e Ciências ExatasComportamento alimentarPeixe ornamentalNutrição animalAnimal nutritionFeeding behaviorOrnamental fishCIENCIAS AGRARIAS::RECURSOS PESQUEIROS E ENGENHARIA DE PESCAAtratividade e palatabilidade de diferentes proteínas hidrolisadas para a espécie ornamental Betta splendens (Regan, 1910)Attractivity and palatability of different hydrolized proteins for the ornamental species Betta splendens (Regan, 1910)info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis634168548598223434600600600600-7734402124082146922-61317501987095198112075167498588264571info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UNIOESTEinstname:Universidade Estadual do Oeste do Paraná (UNIOESTE)instacron:UNIOESTEORIGINALSuzana_Oliveira_2020.pdfSuzana_Oliveira_2020.pdfapplication/pdf617016http://tede.unioeste.br:8080/tede/bitstream/tede/5404/2/Suzana_Oliveira_2020.pdf985a3faf3aafbf973ecdc38b7a871939MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://tede.unioeste.br:8080/tede/bitstream/tede/5404/1/license.txtbd3efa91386c1718a7f26a329fdcb468MD51tede/54042021-06-01 15:13:23.518oai:tede.unioeste.br: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Biblioteca Digital de Teses e Dissertaçõeshttp://tede.unioeste.br/PUBhttp://tede.unioeste.br/oai/requestbiblioteca.repositorio@unioeste.bropendoar:2021-06-01T18:13:23Biblioteca Digital de Teses e Dissertações do UNIOESTE - Universidade Estadual do Oeste do Paraná (UNIOESTE)false
dc.title.por.fl_str_mv Atratividade e palatabilidade de diferentes proteínas hidrolisadas para a espécie ornamental Betta splendens (Regan, 1910)
dc.title.alternative.eng.fl_str_mv Attractivity and palatability of different hydrolized proteins for the ornamental species Betta splendens (Regan, 1910)
title Atratividade e palatabilidade de diferentes proteínas hidrolisadas para a espécie ornamental Betta splendens (Regan, 1910)
spellingShingle Atratividade e palatabilidade de diferentes proteínas hidrolisadas para a espécie ornamental Betta splendens (Regan, 1910)
Oliveira, Suzana Raquel de
Comportamento alimentar
Peixe ornamental
Nutrição animal
Animal nutrition
Feeding behavior
Ornamental fish
CIENCIAS AGRARIAS::RECURSOS PESQUEIROS E ENGENHARIA DE PESCA
title_short Atratividade e palatabilidade de diferentes proteínas hidrolisadas para a espécie ornamental Betta splendens (Regan, 1910)
title_full Atratividade e palatabilidade de diferentes proteínas hidrolisadas para a espécie ornamental Betta splendens (Regan, 1910)
title_fullStr Atratividade e palatabilidade de diferentes proteínas hidrolisadas para a espécie ornamental Betta splendens (Regan, 1910)
title_full_unstemmed Atratividade e palatabilidade de diferentes proteínas hidrolisadas para a espécie ornamental Betta splendens (Regan, 1910)
title_sort Atratividade e palatabilidade de diferentes proteínas hidrolisadas para a espécie ornamental Betta splendens (Regan, 1910)
author Oliveira, Suzana Raquel de
author_facet Oliveira, Suzana Raquel de
author_role author
dc.contributor.advisor1.fl_str_mv Bittencourt, Fábio
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/6559122284733030
dc.contributor.referee1.fl_str_mv Bittencourt, Fábio
dc.contributor.referee1Lattes.fl_str_mv http://lattes.cnpq.br/6559122284733030
dc.contributor.referee2.fl_str_mv Boscolo, Wilson Rogério
dc.contributor.referee2Lattes.fl_str_mv http://lattes.cnpq.br/9114997732418904
dc.contributor.referee3.fl_str_mv Portz, Leandro
dc.contributor.referee3Lattes.fl_str_mv http://lattes.cnpq.br/7489798357823220
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/9724850426889866
dc.contributor.author.fl_str_mv Oliveira, Suzana Raquel de
contributor_str_mv Bittencourt, Fábio
Bittencourt, Fábio
Boscolo, Wilson Rogério
Portz, Leandro
dc.subject.por.fl_str_mv Comportamento alimentar
Peixe ornamental
Nutrição animal
topic Comportamento alimentar
Peixe ornamental
Nutrição animal
Animal nutrition
Feeding behavior
Ornamental fish
CIENCIAS AGRARIAS::RECURSOS PESQUEIROS E ENGENHARIA DE PESCA
dc.subject.eng.fl_str_mv Animal nutrition
Feeding behavior
Ornamental fish
dc.subject.cnpq.fl_str_mv CIENCIAS AGRARIAS::RECURSOS PESQUEIROS E ENGENHARIA DE PESCA
description The objective of this study was to define attractivity and palatability of juvenile Betta splendens when fed diets containing hydrolyzed proteins derived from poultry and swine. The study design was composed of five experimental diets containing tilapia meal (FPT) and a 5% inclusion of different protein sources: hydrolyzed poultry meal (PHF), hydrolyzed porcine liver meal (PHS), hydrolyzed feather meal (PHP), and hydrolyzed porcine mucosa meal (PHM). Five juveniles were utilized with an average weight of 2.92 ± 0.24 g, and an average length of 3.24 ± 0.39 cm. Feeding management was determined via random drawings of both specimens and feed type, with a feeding schedule of four times per day, in which feeding habits were observed regarding time of capture of the first pellet, number of pellet rejections, number of approaches without pellet capture, and number of pellets consumed. The data was submitted to ANOVA, and subsequently Duncan’s MRT was performed with a 5% significance. The greatest index of attractivity and palatability was encountered with PHS at 12.46%, followed by PHM at 11.62%, PHP at 11.02%, and FPT with the lowest result at 10.33%. The significant effect (P < 0.05) was observed in the feeding behavior regarding the consumption of pellets, in which PHS represented an increase of 27.5% in final consumption, PHF with an increase of 20.68%, PHM with an increase of 12.06%, and PHP with an increase of 6.89%, when compared to FPT alone. PHS, which was proven to be the most attractive and palatable, increased the overall feed consumption in comparison to FPT. Thus, PHS may be utilized to effectively increase consumption in Betta splendens juveniles as a substitute to tilapia meal, and as a means of reducing feed waste in aquariums of this species.
publishDate 2020
dc.date.issued.fl_str_mv 2020-03-02
dc.date.accessioned.fl_str_mv 2021-06-01T18:13:23Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
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dc.identifier.citation.fl_str_mv OLIVEIRA, Suzana Raquel de. Atratividade e palatabilidade de diferentes proteínas hidrolisadas para a espécie ornamental Betta splendens (Regan, 1910). 2020. 37 f. Dissertação (Mestrado em Recursos Pesqueiros e Engenharia de Pesca) - Universidade Estadual do Oeste do Paraná, Toledo, 2020.
dc.identifier.uri.fl_str_mv http://tede.unioeste.br/handle/tede/5404
identifier_str_mv OLIVEIRA, Suzana Raquel de. Atratividade e palatabilidade de diferentes proteínas hidrolisadas para a espécie ornamental Betta splendens (Regan, 1910). 2020. 37 f. Dissertação (Mestrado em Recursos Pesqueiros e Engenharia de Pesca) - Universidade Estadual do Oeste do Paraná, Toledo, 2020.
url http://tede.unioeste.br/handle/tede/5404
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dc.publisher.none.fl_str_mv Universidade Estadual do Oeste do Paraná
Toledo
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dc.publisher.initials.fl_str_mv UNIOESTE
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv Centro de Engenharias e Ciências Exatas
publisher.none.fl_str_mv Universidade Estadual do Oeste do Paraná
Toledo
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