Finishing plant diet supplemented with microalgae meal increases the docosahexaenoic acid content in Colossoma macropomum flesh
The need for a sustainable aquaculture is increasing the use of plant ingredients in replacement to fishmeal and fish oil in diets for tambaqui Colossoma macropomum, which is leading to not detectable levels of docosahexaenoic acid (DHA) in its flesh. We evaluated the effect of a finishing plant die...
| Autor principal: | Cortegano, Carlos Andre Amaringo |
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| Outros Autores: | Alcântara, Aline Marculino de, Silva, Allana Feitoza da, Epifânio, Cláudia Maiza Fernandes, Bentes, Sunique Poá Cordeiro, dos Santos, Vanessa Jorge, Visentainer, Jesuí Vergílio, Gonçalves, Ligia Uribe |
| Grau: | Artigo |
| Idioma: | English |
| Publicado em: |
Aquaculture Research
2020
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| Acesso em linha: |
https://repositorio.inpa.gov.br/handle/1/16708 |
| Resumo: |
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The need for a sustainable aquaculture is increasing the use of plant ingredients in replacement to fishmeal and fish oil in diets for tambaqui Colossoma macropomum, which is leading to not detectable levels of docosahexaenoic acid (DHA) in its flesh. We evaluated the effect of a finishing plant diet supplemented with 5% of microalgae meal from Schizochytrium sp. (MD) on tambaqui growth, on proximal composition and fatty acid content of its flesh, comparing it to a non-supplemented diet. One hundred and sixty-two fish (489.67 g) were distributed into six tanks (2,000 L) and fed the experimental diets for a 90-day period. Three fish per tank were euthanized for analyses every 15 days. The MD did not affect the growth and proximal composition of fish flesh. The MD increased the DHA content (from 14.81 to 38.60 mg/g of lipids) and the n-3:n-6 ratio (from 0.16 to 0.51) in the flesh of fish, beginning on the 15th day and reaching the highest DHA content on the 71st day (39.81 mg/g of lipids). We recommend C. macropomum to be fed with a finishing diet supplemented with microalgae meal for 71 days before slaughter to improve the DHA content and n-3:n-6 ratio in the flesh. © 2019 John Wiley & Sons Ltd |