Attractability and palatability of liquid protein hydrolysates for Nile tilapia juveniles
2020
The experiment was conducted with the aim of determining the attractability and palatability of liquid protein hydrolysates for Nile tilapia. Five experimental diets were formulated containing 5% inclusion of fishmeal (FPE; positive control), 5% inclusion of liquid protein hydrolysate of porcine mucosa (PHM), 5% inclusion of liquid protein hydrolysate of poultry (PHF), 5% inclusion of liquid fish oil (OPE) and a diet without fishmeal (negative control). Five juveniles (2.51 ± 0.13 g) were distributed in 10 L tanks, and the animals were fed five times a day, with a previous draw being made of the offered diets. The same amount of pellets was offered and the following feeding behaviours were evaluated with the aid of three‐minute footages per feeding: time to capture first pellet, number of rejections, number of approaches without capturing the pellet and number of consumed pellets. None of the observed parameters displayed significant differences (p > .05), and all diets presented negative palatability indexes in comparison to FPE. The SPE diet provided a attractability and palatability index of 6.17%, while OPE index was 2.87%, PHM 2.82% and PHF 2.74%. Both PHF and PHM reduced the final consumption of pellets in comparison to FPE in approximately 28% and 20%, respectively, although it did not present significant values.
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