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Digestibility of swine liver and meat protein hydrolysates by Nile tilapia

dc.contributor.authordos Santos Cardoso, Matheus [UNESP]
dc.contributor.authorNettson, Luciana Valéria
dc.contributor.authorde Freitas, Jaqueline Marcela Azambuja
dc.contributor.authorLewandowski, Vanessa
dc.contributor.authorSignor, Altevir
dc.contributor.authorBoscolo, Wilson Rogério
dc.contributor.authorBittencourt, Fábio
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionCentro de Engenharias e Ciências Exatas
dc.contributor.institutionFaculdade de Ciências Agrárias
dc.date.accessioned2023-07-29T13:41:16Z
dc.date.available2023-07-29T13:41:16Z
dc.date.issued2022-01-01
dc.description.abstractThe objective of this work was to evaluate the digestibility of the protein, amino acids, and gross energy of swine liver and meat hydrolysates by Nile tilapia (Oreochromis niloticus). The fish were distributed into 12 tanks with conical bottoms, in a completely randomized design, and fed with the three following diets, with four replicates each: a reference diet with soybean and fish meal; and two test diets, one with swine liver hydrolysate and the other with swine meat hydrolysate. The coefficients of apparent digestibility were high for both hydrolysates, being above 83% for dry matter, 95% for crude protein, and 92% for gross energy. Regarding amino acids, the coefficients remained at 98–100% for the two hydrolysates. The digestibility percentages of the hydrolysates were higher than those of the protein ingredients, both of plant and animal origin, commonly used in the formulation of diets for this fish species. The tested hydrolysates have potential to be used in the formulation of diets for Nile tilapia.en
dc.description.affiliationUniversidade Estadual Paulista Júlio de Mesquita Filho Centro de Aquicultura, Via de Acesso Professor Paulo Donato Castellane, s/no,SP
dc.description.affiliationUniversidade Estadual do Oeste do Paraná Centro de Engenharias e Ciências Exatas, Rua da Faculdade,no 645,PR
dc.description.affiliationUniversidade Federal da Grande Dourados Faculdade de Ciências Agrárias, Rodovia Dourados-Itahum,Km 12,Cidade Universitária, Caixa Postal 364,MS
dc.description.affiliationUnespUniversidade Estadual Paulista Júlio de Mesquita Filho Centro de Aquicultura, Via de Acesso Professor Paulo Donato Castellane, s/no,SP
dc.identifierhttp://dx.doi.org/10.1590/S1678-3921.PAB2022.V57.03032
dc.identifier.citationPesquisa Agropecuaria Brasileira, v. 57.
dc.identifier.doi10.1590/S1678-3921.PAB2022.V57.03032
dc.identifier.issn1678-3921
dc.identifier.issn0100-204X
dc.identifier.scopus2-s2.0-85147815413
dc.identifier.urihttp://hdl.handle.net/11449/248339
dc.language.isoeng
dc.language.isopor
dc.relation.ispartofPesquisa Agropecuaria Brasileira
dc.sourceScopus
dc.subjectanimal by-products
dc.subjectaquaculture
dc.subjectdigestible nutrients
dc.subjectOreochromis niloticus
dc.subjectprotein hydrolysate
dc.titleDigestibility of swine liver and meat protein hydrolysates by Nile tilapiaen
dc.titleDigestibilidade de hidrolisado proteico de fígado e carne suínos pela tilápia-do-nilopt
dc.typeArtigo
dspace.entity.typePublication
unesp.author.orcid0000-0002-2572-0739[1]
unesp.author.orcid0000-0002-9447-5423[2]
unesp.author.orcid0000-0001-8699-7291[3]
unesp.author.orcid0000-0001-2345-6789[4]
unesp.author.orcid0000-0002-4659-6466[5]
unesp.author.orcid0000-0002-1808-0518[6]
unesp.author.orcid0000-0001-5894-7158[7]

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