Desempenho de tilápais do Nilo (Oreachromis niloticus) alimentadas com ração contendo farinha de resíduo do filetamento de camarão

Abstract

The objectives of this research were to evaluate the effects of the substitution of soybean‟s flour protein by filleting shrimp residue flour‟s protein (FSRF) in diets for Nile tilápia fingerlings. 160 individuals reversed males were used with an average initial weight of 2.55 ± 0.17 g. The traits analyzed were weight gain (g) - WG, feed apparent conversion - FAC, carcass yield (%) - CY, fillet yield (%) - FY, visceral somatic index (%) - VSI, protein retention (g) - PR, protein efficiency rate (%) - PER, dry matter (%) - DM, ash (%) - AS, crude protein (%) - CP and ether extract (%) - EE. The animals were fed isoenergética, isoproteic and with different levels of filleting shrimp residual flour (FSRF). The experimental design was a randomized block with five treatments and four replications, and five levels of replacement of protein from soybean meal by protein from filleting shrimp residue meal (0.0%, 12.5%, 25.0%, 50.0% and 75.0%). It was performed analyzes of variance and regression using the statistical program R ®. Quadratic effect was observed for WG, FAC, CY, FY and PER, with increased levels of FSRF in the rations, cubic effect for FY and VSI. The effect of replacement of the filleting shrimp residue flour‟s protein in diets for Nile tilápia fingerlings was not significant for MS, MM, CP and EE. The results showed that levels of 0%, 12.5% and 25% flour shrimp showed better results (P <0.001) for GP. While FSRF has been increased over 50%, the FAC reduced significantly (P<0,001), which showed an improvement in the results. The substitution of soybean meal by FSRF was harmful to VSI. The results indicated that the substitution by 25% of soybean meal by FSRS meal was nutritionally viable in Nilo tilápia meals.