Flour and fish residue oil in pacamã (Lophiosilurus alexandri): performance, apparent digestibility and carcass composition
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Universidade Estadual de Maringá
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A study was conducted to assess the impact of partially replacing fish meal and fish oil with fish meal oil and residue in diets for pacamã fry (Lophiosilurus alexandri). Eight diets were formulated to be isoproteic and isoenergetic, varying with four levels of fish meal substitution by fish residue meal (0, 10, 20, and 30%), and utilizing two oil sources (fish and fish residue), resulting in a factorial design of 4x2 with three repetitions per treatment. In the first experiment, 192 pacamã fry weighing 12 g ± 2.02 live weight were used, distributed in 24 fiberglass boxes with a capacity of 80 liters of water in a recirculation system. The animals were fed the experimental diets for 60 days and at the end the performance indices and the bromatological composition and fatty acid profile of the carcasses were evaluated. In the second experiment, 8 fish were used per treatment, placed in the same experimental boxes. The fish were fed the same diets, added with chromium oxide as a marker, and underwent 3 periods of feces collection in order to determine the digestibility of the diets. At the end of the experiments, feed and carcass samples were processed and analyzed in the laboratory It was found that fish meal flour can substitute fish meal in pacamã fry diets by up to 30% without compromising performance or carcass characteristics. Furthermore, fish waste oil can completely replace fish oil in pacamã diets.
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