CRUDE PROTEIN LEVELS IN THE DIETS OF TAMBAQUI, COLOSSOMA MACROPOMUM (CUVIER, 1818), FINGERLINGS

• Main Authors: CHARLYAN DE SOUSA LIMA, MARCOS ANTONIO DELMONDES BOMFIM, JEFFERSON COSTA DE SIQUEIRA, FELIPE BARBOSA RIBEIRO, EDUARDO ARRUDA TEIXEIRA LANNA
• Format: Article
• Language: English
• Published: Universidade Federal Rural do Semi-Árido 2016-01-01
• Series: Revista Caatinga
• Online Access: http://www.redalyc.org/articulo.oa?id=237144625021

Tambaqui is intensively farmed because of its production characteristics; however, there is a lack of information lacks about the nutritional requirements of this species. The present study aimed to evaluate the effects of various crude protein (CP) levels in the diets of tambaqui fingerlings. A total of 750 fingerlings with an initial weight of 0.35 ± 0.09 g were selected in a completely randomized design with six treatments (experimental feeds with 20%, 24%, 28%, 32%, 36%, and 40% CP), five replicates, and 25 fish per experimental unit. Performance, survival rate, carcass yield, body composition, protein deposition, body fat, and nitrogen retention efficiency were evaluated after 45 days. CP levels did not affect the following: feed conversion, survival rate, moisture content, and carcass yield. However, with increasing CP levels, protein efficiency ratio decreased. Weight gain, feed conversion, and specific growth rate improved until CP levels of 31.57%, 28.90%, and 31.12%, respectively, were achieved. Quadratic effects of elevated CP levels on body fat and body fat deposition were observed at minimum CP levels of 26.55% and 23.77%, respectively; and on body protein, body protein deposition, and nitrogen retention efficiency at maximum CP levels of 29.26%, 32.50%, and 27.21%, respectively. We conclude that a CP level of 31.57% is recommended for the diets of tambaqui fingerlings weighing between 0.35 and 15.11 g, which corresponds to a digestible energy:CP ratio of 9.50 kcal DE/g CP.