Digestibilidade aparente da proteína e energia de alimentos alternativos para a tambatinga

Abstract

The objective of this study was to evaluate the apparent digestibility coefficients of protein and energy of the alternative foods of mulberry leaf, açaí seed residue, tomato’s residue and buriti pie for the tambatinga. A total of 90 fish were used, with a mean weight of 185.4 ± 17.5 g, distributed in 15 incubators of 200 liters adapted for fecal collection, in a completely randomized design with four treatments and three replicates, six fish per experimental unit. Three incubators were used to evaluate the reference diet and the others to evaluate four alternative foods: mulberry leaf (Morus alba), açaí seed residue (Euterpe oleracea, Mart), tomato residue (Lycopersicon esculentum Mill) and buriti pie (Mauritia flexuosa L.). The determination of the coefficients of apparent digestibility was performed by the indirect method, using 0.1% of chromium oxide incorporated in the diet as indicator. The coefficients of apparent digestibility of crude protein and crude energy were, respectively, 80,58 and 23.87% for the açaí residue, 67,24 and 56,62% for the mulberry leaf, 78,22 and 63,94% for buriti pie and 64,69 and 35,54% for the tomato industrial residue. The buriti pie presented itself as the best food for the tambatinga.