Apparent digestibility of ingredients in diets for Salminus brasiliensis.

dc.creatorBRAGA, L.G.T.
dc.creatorBORGHESI, R.
dc.creatorCYRINO, J.E.P.
dc.date2011-07-22T01:02:48Z
dc.date2011-07-22T01:02:48Z
dc.date2008
dc.date2008-04-16
dc.date.accessioned2017-03-06T19:59:05Z
dc.date.available2017-03-06T19:59:05Z
dc.identifier42535
dc.identifierhttp://www.alice.cnptia.embrapa.br/handle/doc/123647
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/280534
dc.descriptionThe objective of this work was to determine the nutritional value of different protein sources for "dourado" (Salminus brasiliensis). Thirty juveniles per group (33.51±1.4 g) were hand fed on a reference diet (70%) added of tested ingredients (30%) and chromium oxide III (0.1%). Apparent digestibility coefficients of the gross energy (ADCGE), crude protein (ADCCP) and amino acids of the tested ingredients were evaluated. Corn gluten meal yielded the best results for ADCGE and ADCCP (95.7 and 96.9%, respectively) amongst plant ingredients. Spray-dried blood meal yielded the best values of ADCGE and ADCCP amongst animal ingredients (94.1 and 96.3%, respectively). Wheat bran yielded poorest ADCs coefficients (77 for ADCGE and 88.2% for ADCCP).
dc.description2008
dc.descriptionNotas Científicas.
dc.languageen
dc.publisherPesquisa Agropecuária Brasileira, Brasília, DF, v.43, n.2, p. 271-274, fev. 2008.
dc.relationÁrea de Informação da Sede - Artigo em periódico indexado (ALICE)
dc.subjectaquaculture
dc.subjectbiologic value
dc.subjectdigestible energy
dc.subjectdigestible protein
dc.subjectnutritive value
dc.subjectaqüicultura
dc.subjectvalor biológico
dc.subjectenergia digestível
dc.subjectproteína digestível
dc.subjectvalor nutritivo
dc.titleApparent digestibility of ingredients in diets for Salminus brasiliensis.
dc.typeArtículos de revistas


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