Alternative Ingredients for Nile Tilapia (Oreochromis niloticus) - Bibliographical Review/ Ingredientes Alternativos para tilápia do Nilo (Oreochromis niloticus) – Revisão bibliografica

• Autor(a) principal: Dias, Patricia da Silva
• Data de Publicação: 2020
• Outros Autores: Pereira, Eloisa Magalhães, Barbieri, Pablo Américo, Ferreira, Rosane Lopes, Júnior, Roosevelt de Araújo Sales, Loiola, Alex da Silva, Sousa, Nathã Costa de, Freire, Marcos Vinícius de Castro
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/6646
• topic: Feeding; Protein sources; Nutrition; Fish farming; Replacement.

Nile tilapia presents a very important characteristic for the commercial production, the use of vegetal ingredients. This opens a very wide range of possibilities in the formulation of rations, from the commercial to the artisan. Although there are a number of studies related to conventional ingredients, such as soybean meal, corn and fishmeal, few are with alternative ingredients as well as sparingly presented. The lack of standardization in the methodologies used for digestibility tests with Nile tilapia leads to divergence of information. The literature indicates that Nile tilapia has the capacity to use a wide range of alternative ingredients in its diet, however, the knowledge of the digestible fraction of the nutrients and energy of these is of utmost importance, since the variation of this in relation to the raw content. In this way, the Nile tilapia has the possibility of having in the composition of their rations the presence of alternative foods and present similar performance to rations formulated with conventional ingredients.