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Fish silage in black bass (Micropterus Salmoides) feed as an alternative to fish meal

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dc.contributor.author Arruda, Lia Ferraz de
dc.contributor.author Borghesi, Ricardo
dc.contributor.author Portz, Leandro
dc.contributor.author Cyrino, José Eurico Possebon
dc.contributor.author Oetterer, Marília
dc.creator Arruda, Lia Ferraz de
dc.creator Borghesi, Ricardo
dc.creator Portz, Leandro
dc.creator Cyrino, José Eurico Possebon
dc.creator Oetterer, Marília
dc.date.accessioned 2012-09-21T18:47:40Z
dc.date.available 2012-09-21T18:47:40Z
dc.date.issued 2009-09
dc.identifier.issn 1516-8913
dc.identifier.uri http://www.repositorio.ufba.br/ri/handle/ri/6768
dc.description p.1261-1266 pt_BR
dc.description.abstract objective of this study was to use the residues of fermented sardine to elaborate the acid fish silage and its use in feed for aquaculture. Biological assay was performed by feeding largemouth bass (Micropterus salmoides) fingerlings (initial weight 22g), with extruded diets (41% crude protein; 3,600 kcal/kg digestible energy) containing 0.0, 7.5, 10.0, 12.5, or 15.0% of fish silage in partial substitution to the fish meal. The feed conversion ratio and weight gain for the treatments were: 1.26 and 15.76g; 1.11 and 17.07g; 1.19 and 17.81g; 1.18 and 19.83g; 1.47 and 14.64g, respectively. No significant differences (P<0.05) were detected among the treatments. Results indicated that it was possible to use up to 15% of acid fish silage as partial substitute for fish meal in the formulation of carnivorous fish feed. pt_BR
dc.language.iso en pt_BR
dc.publisher Tecpar pt_BR
dc.source http://dx.doi.org/10.1590/S1516-89132009000500025 pt_BR
dc.subject Residue pt_BR
dc.subject Carnivorous fish pt_BR
dc.subject Protein pt_BR
dc.subject Fish nutrition pt_BR
dc.title Fish silage in black bass (Micropterus Salmoides) feed as an alternative to fish meal pt_BR
dc.title.alternative Brazilian Archives of Biology and Technology pt_BR
dc.type Artigo de Periódico pt_BR
dc.description.localpub Curitiba pt_BR
dc.identifier.number v. 52, n. 5 pt_BR


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