Digestibilidade in vivo e in vitro da torta de cupuaçu (Theobroma grandiflorum) para juvenis de tambaqui (Colossoma macropomum)

Abstract

A diet or a digestible ingredients are considered when there is ability of the animal, which consumes, to absorb the nutrients contained in it and is determined, therefore, a coefficient of digestibility of nutrients, revealing the potential nutritional or dietary ingredient. In order to determine the digestibility coefficient (ADC) of a plant residue (cake cupuaçu), techniques for in vivo and in vitro two studies. In the first two hundred juvenile tambaqui (87.2 ± 6.3 g) were placed in cones in a digestibility experiment of two treatments: T0 (commercial diet) and T1 (commercial diets with inclusion of 30% flour pie cupuaçu), and 5 repetitions. The method of determining digestibility was indirect, with the inclusion of 0.5% chromium oxide (Cr2O3) in the experimental diets. The physico-chemical variables of water cultivation were monitored daily at 8:00 pm The EDCs of the main nutrients studied were reduced with the inclusion of 30% pie in a commercial feed cupuaçu, showing that this level of inclusion, according to the conditions of this test, is inadequate nutrition for tambaqui. In the second study, by applying a technique in vitro, with the operation of the enzymatic extract thirty tambaqui, from the first test, it was determined the digestibility of the soluble protein fraction of the residue (cake cupuaçu) and two diets, one consisting of commercial feed and the other with the same feed with 30% inclusion of Pie cupuaçu, after application of methodology developed in the laboratory of Biochemistry of Fish, Federal University of São Carlos - SP. The results showed that, using this technique, it was not possible to observe the potential of soluble protein cupuaçu pie and the diets studied, suggesting that refinement of this methodology with subsequent comparisons to traditional techniques in vitro and in vivo.