Digestibilidade de ingredientes de origem animal e fosfato bicálcico para tambaqui e tilápia do Nilo

Abstract

The objective was to determine the digestibility coefficients of crude protein (CP), gross energy (EB) and total phosphorus (TF) of foods of animal origin for tambaqui (Colossoma macropomum) and Nile tilapia (Oreochromis niloticus). Five ingredients of animal origin (meat and bone meal, fish, blood, feathers and offal) and dicalcium phosphate were evaluated. 56 tambaquis and 56 Nile tilapia were used, both in the growth phase with an average weight of 198.15 ± 3.11 and 134.89 ± 2.22 grams, respectively. The experiment was set up in a completely randomized design in a factorial scheme, consisting of 12 treatments (6 foods x 2 species), three time repetitions and eight fish per experimental unit. Os coeficientes de digestibilidade aparente (CDAs) foram obtidos pelo método indireto, utilizando uma ração referência e o óxido de crômio como indicador indigestivo.The collections, at each sequential time, occurred until the quantity necessary for laboratory analyzes was obtained. Tambaqui had the highest CDA for CP in fish meal (87.20%) and tilapia had the highest CDA for meat and bone, fish and offal meal (85.43%; 86.38 % and 85.92%, respectively). As for the EB CDA, tilapia obtained a higher value with meat and bone meal (89.69%) and tambaqui had the highest CDA for meat and bone meal, fish and offal (82.77%; 85.01 % and 86.04%, respectively). Both species showed higher CDA for blood meal TF. The species used fish meal, blood, feathers, offal and dicalcium phosphate in a similar way (68.22%; 90.36%; 55.68% and 60.01%; 77.51%, respectively). Overall, tambaqui and tilapia digested the tested foods similarly. In practical terms, and considering the exceptionalities, average values can be adopted for the digestibility coefficients of foods of animal origin for both species, since the differences observed for the CDA of CP for the two fish were only for the flours of blood and viscera.