Fruit residues as diet ingredients for Symphysodon Discus: nutrient digestibility
DOI:
https://doi.org/10.5433/1679-0359.2022v43n4p1875Keywords:
Nutrition, Agricultural residues, Reuse.Abstract
The selection of ingredients is an important aspect for diets formulation for fish in captivity. The use of fruit industry by-products can be an alternative for inclusion in diets for ornamental fish, as discus fish case, to improve health and reduction of production costs, further to reducing the environmental impacts of fruits industries residues. The objective the studies was to evaluate the bioavailability of fruit industry by-products in the diet for discus fish by coefficients of digestibility. The digestibility of three by-products: pineapple by-product, mango by-product, and passion fruit by-product were evaluated. Thirty-two discus fish (106 ± 26.6 g) were distributed in 4 tanks for feeding and fecal collection, constituting an experimental design in Latin square (4 diets test- x 4 periods of fecal collection x 4 replicates). The three by-products had digestibility coefficients above 80%, 70%, and 69% for dry matter, protein, and fat, respectively, being possible to use them as a source of these nutrients in diets for the discus fish. However, it was observed that the mango and passion fruit by-product had the lowest energy digestibility coefficient, with bioavailabilities less than 50% of utilization. The co-products of the fruit processing industry tested in this work have nutritional conditions to be used as food for root discs. The use of these co-products as food for ornamental fish can be an alternative use and value.Downloads
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References
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Souza, R. C., Melo, J. F. B., Nogueira, R. M., Fº., Campeche, D. F. B., & Figueiredo, R. A. C. R. (2012). Influência da farinha de manga no crescimento e composição corporal da tilápia do nilo. Archivos de Zootecnia, 62(238), 217-225. doi: 10.21071/az.v62i238.664
Tonini, W. C. T., Polese, M. F., Abreu, M. L. da C., Matos, D. da C., Vidal, M. V., Jr., & Andrade, D. R. (2012). Digestibilidade aparente de alimentos proteicos e energéticos para Trichogaster leeri. Revista Brasileira de Saúde e Produção Animal, 13(2), 569-577. doi: 10.1590/s1519-99402012000200024
Zuanon, J. A. S., Hisano, H., Falcon, D. R., Sampaio, F. G., Barros, M. M., & Pezzato, L. E. (2007). Digestibilidade de alimentos protéicos e energéticos para fêmeas de beta. Revista Brasileira de Zootecnia, 36(Suppl. 4), 987-991. doi: 10.1590/s1516-35982007000500001
Association of Official Analytical Chemists (2000). Official methods of analysis.
Bezerra, K. S., & Melo, J. F. B. (2014). Utilização da farinha de manga residual como ingrediente na alimentação de tambaqui (Colossoma macropomum). Revista Varia Scientia Agrárias, 4(1), 117-130.
Campos, I., Matos, E., Aragão, C., Pintado, M., & Valente, L. M. P. (2018). Apparent digestibility coefficients of processed agro-food by-products in European seabass (Dicentrarchus labrax) juveniles. Aquaculture Nutrition, 24(4), 1274-1286. doi: 10.1111/anu.12665
Chong, A. S. C., Hashim, R., & Ali, A. B. (2002). Assessment of dry matter and protein digestibilities of selected raw ingredients by discus fish (Symphysodon aequifasciata) using in vivo and in vitro methods. Aquaculture Nutrition, 8(3), 229-238. doi: 10.1046/j.1365-2095.2002.00214.x
Furukawa, A., & Hiroko, T. (1966). Chromium determination-inert market in apparent digestibility test. Bullentin of the Japanese Society of Scientific Fisheries, 32(6), 502-506. doi: 10.2331/SUISAN.32.502
Galanakis, C. M. (2012). Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications. Trends in Food Science and Technology, 26(2), 68-87. doi: 10.1016/j.tifs.2012.03.003
Gomes, V. D. S., Cavalcanti, C. R., Batista, J. M. M., Almeida, J. L. S. de, Santos, F. G. de A., & Jordão, J., Fº. (2021). Uso de aditivos alimentares para peixes ornamentais. Revista Científica Rural, 23(1), 266-279. doi: 10.30945/rcr-v23i1.3741
Honorato, C. A., Ushizima, T. T., Quintana, C. I. F., Campos, C. M. de, Marcondes, V. M., Nascimento, C. A., & Santamaria, F. M. (2014). Levels of digestible protein to surubim (Pseudoplatystoma sp.) reared in net cages. Semina: Ciências Agrárias, 35(5), 2781-2792. doi: 10.5433/1679-0359.2014v35n5p2781
Jannathulla, R., Yuvapushpa, R., Claret, E. A., Gopikrishna, G., Ambasankar, K., Muralidhar, M., & Dayal, J. S. (2020). A study on apparent digestibility coefficients of dry matter, protein, energy and amino acids for untreated and fermented guar meal in Penaeus indicus (Edwards, 1837) and Penaeus monodon (Fabricus, 1798). Aquaculture Research, 51(5), 2155-2159. doi: 10.1111/are.14535
Jin, S. R., Wang, L., Li, X. X., Wen, B., Gao, J. Z., & Chen, Z. Z. (2021). Integrating antioxidant responses and oxidative stress of ornamental discus (Symphysodon spp.) to decreased temperatures: evidence for species-specific thermal resistance. Aquaculture, 535(2020), 736375. doi: 10.1016/j.aquaculture.2021.73 6375
Kumar, H., Bhardwaj, K., Sharma, R., Nepovimova, E., Kuca, K., Dhanjal, D. S., Verma, R., Bhardwaj, P., Sharma, S., & Kumar, D. (2020). Fruit and vegetable peels: utilization of high value horticultural waste in novel industrial applications. Molecules, 25(12), 1-21. doi: 10.3390/molecules25122812
Nose, T. (1966). Recent advances in the study of fish digestion in Japan. In Proceedings of the Symposium on Finfish Nutrition and Fish Feed Technology. EIFAC/FAO, Belgrade.
Rashidian, G., Rainis, S., Prokic, M. D., & Faggio, C. (2021). Effects of different levels of carotenoids and light sources on swordtail fish (Xiphophorus helleri) growth, survival rate and reproductive parameters. Natural Product Research, 35(21), 1-12. doi: 10.1080/14786419.2020.1723091
Souza, R. C., Melo, J. F. B., Nogueira, R. M., Fº., Campeche, D. F. B., & Figueiredo, R. A. C. R. (2012). Influência da farinha de manga no crescimento e composição corporal da tilápia do nilo. Archivos de Zootecnia, 62(238), 217-225. doi: 10.21071/az.v62i238.664
Tonini, W. C. T., Polese, M. F., Abreu, M. L. da C., Matos, D. da C., Vidal, M. V., Jr., & Andrade, D. R. (2012). Digestibilidade aparente de alimentos proteicos e energéticos para Trichogaster leeri. Revista Brasileira de Saúde e Produção Animal, 13(2), 569-577. doi: 10.1590/s1519-99402012000200024
Zuanon, J. A. S., Hisano, H., Falcon, D. R., Sampaio, F. G., Barros, M. M., & Pezzato, L. E. (2007). Digestibilidade de alimentos protéicos e energéticos para fêmeas de beta. Revista Brasileira de Zootecnia, 36(Suppl. 4), 987-991. doi: 10.1590/s1516-35982007000500001
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Published
2022-05-30
How to Cite
Honorato, C., Santos, R. F. B., Silva, Ângelo R. A. da, Abe, H. A., Dorce, L. S., Araujo, D. de M., & Fujimoto, R. Y. (2022). Fruit residues as diet ingredients for Symphysodon Discus: nutrient digestibility. Semina: Ciências Agrárias, 43(4), 1875–1882. https://doi.org/10.5433/1679-0359.2022v43n4p1875
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