Total and available tryptophan requirement of Nile tilapia,Oreochromis niloticus, fingerlings
| Autor: | Mariana Michelato, F.E. Araújo, Allan Vinnícius Urbich, Wilson Massamitu Furuya, Wilson Rogério Boscolo, M. Zaminhan, Thais Pereira da Cruz, Valéria Rossetto Barriviera Furuya |
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| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Net protein utilization Tryptophan 04 agricultural and veterinary sciences Aquatic Science Biology biology.organism_classification Feed conversion ratio 03 medical and health sciences chemistry.chemical_compound Oreochromis Nile tilapia 030104 developmental biology Animal science Blood chemistry chemistry 040102 fisheries medicine 0401 agriculture forestry and fisheries Animal nutrition medicine.symptom Weight gain |
| Zdroj: | Aquaculture Nutrition. 24:1553-1562 |
| ISSN: | 1353-5773 |
| Popis: | The dietary total and available requirement of tryptophan of Nile tilapia fingerlings was determined using linear regression analysis. Six hundred fish (3.4 ± 0.0 g) were fed diets containing 296.4 g/kg of crude protein and 14.1 MJ/kg of digestible energy. Five extruded diets containing 2.5, 3.0, 3.4, 3.8 and 4.2 g/kg of total tryptophan were evaluated. Fish were fed four times a day during 45 days. Final body weight, weight gain, feed intake, feed conversion ratio and net protein utilization of fish fed Trp 3.4 and Trp 3.8 diets were improved compared to fish fed Trp 2.5 and Trp 4.2 diets. No significant differences in survival rate, whole‐body moisture and ash were observed. Whole‐body amino acid profile of fish fed different diets did not differ statistically (p > .05). Fish fed Trp 3.0 and Trp 3.4 diets showed higher tryptophan retention compared to fish fed Trp 2.5 and Trp 4.2 diets. Excepting blood glucose, no effects of dietary tryptophan on haematological parameters were observed. The dietary total tryptophan requirement of Nile tilapia fingerlings based on weight gain was estimated to be 3.4 g/kg (11.0 g/kg of dietary crude protein) or 3.0 g/kg of available tryptophan (11.0 g/kg of dietary digestible protein). |
| Databáze: | OpenAIRE |
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