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| Arruda,Lia Ferraz de; Borghesi,Ricardo; Portz,Leandro; Cyrino,José Eurico Possebon; Oetterer,Marília. |
| The 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Residue; Carnivorous fish; Protein; Fish nutrition. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500025 |
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| Arruda,Lia Ferraz de; Borghesi,Ricardo; Brum,Aelson; D'Arce,Marisa Regitano; Oetterer,Marília. |
| One third of the world's fishing produce is not directly used for human consumption. Instead, it is used for making animal food or is wasted as residue. It would be ideal to use the raw material thoroughly and to recover by-products, preventing the generation of residues. With the objectives of increasing the income and the production of the industry, as well as minimizing environmental and health problems from fish residue, chemical silage from Tilapia (Oreochromis niloticus) processing residues was developed after homogenization and acidification of the biomass with 3% formic acid: propionic, 1:1, addition of antioxidant BHT and maintenance of pH at approximately 4.0. Analyses to determine the moisture, protein, lipids and ash were carried out. The amino... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amino acids; Fish residue; By-products. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000400006 |
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| Braga,Luís Gustavo Tavares; Borghesi,Ricardo; Dairiki,Jony Kojy; Cyrino,José Eurico Possebon. |
| O objetivo deste trabalho foi avaliar tempo de passagem do alimento e seqüência de repleção e depleção dos órgãos no trato gastrintestinal de Salminus brasiliensis. Cem peixes (38,8±7,6 g) foram mantidos em 20 gaiolas (60 L), a 24,8±0,2ºC e alimentados com ração contendo 1% de Cr2O3. A cada 60 min a partir da primeira alimentação foram sacrificados cinco peixes e foi verificada a localização da digesta no trato gastrintestinal. A partir da segunda hora depois da alimentação, observou-se redução gradativa do conteúdo estomacal e subseqüente presença de digesta no intestino. Esse padrão se mantém até a 16ª hora; uma e duas horas depois, estômagos e intestinos, respectivamente, encontram-se completamente vazios. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aqüicultura; Trânsito gastrointestinal; Manejo alimentar. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2007000100018 |
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| Bicudo,Álvaro José de Almeida; Borghesi,Ricardo; Dairiki,Jony Koji; Sado,Ricardo Yuji; Cyrino,José Eurico Possebon. |
| The objective of this work was to evaluate corn gluten meal (CGM) as a substitute for fish meal in diets for striped catfish (Pseudoplatystoma fasciatum) juveniles. Eight isonitrogenous (46% crude protein) and isoenergetic (3,450 kcal kg-1 digestible energy) diets, with increasing levels of CGM - 0, 6, 12, 18, 24, 30, 36, and 42% -, were fed to juvenile striped catfish (113.56±5.10 g) for seven weeks. Maximum values for weight gain, specific growth rate, protein efficiency ratio and feed conversion ratio, evaluated by polynomial quadratic regression, were observed with 10.4, 11.4, 15.4 and 15% of CGM inclusion, respectively. Feed intake decreased significantly from 0.8% CGM. Mesenteric fat index and body gross energy decreased linearly with increasing... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alternative protein source; Carnivorous fish; Fish nutrition; Neotropical species; Plant protein sources; Striped catfish. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2012000600015 |
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| Dairiki,Jony Koji; Borghesi,Ricardo; Dias,Carlos Tadeu dos Santos; Cyrino,José Eurico Possebon. |
| The objective of this work was to determine the dietary lysine (DL) and dietary arginine (DA) requirements of dourado (Salminus brasiliensis), through dose-response trials using the amino acid profiles of whole carcasses as a reference. Two experiments were carried out in a completely randomized design (n=4). In the first experiment, groups of 12 feed-conditioned dourado juveniles (11.4±0.2 g) were stocked in 60 L cages placed in 300 L plastic indoor tanks in a closed circulation system. Fish were fed for 60 days on diets containing 1.0, 1.5, 2.0, 2.5, 3.0, or 3.5 % dietary lysine. In the second experiment, dourado juveniles (27.0±0.8 g) were fed for 60 days on semipurified diets containing arginine at 1.0, 1.5, 2.0, 2.5 or 3.0%, in similar conditions to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amino acid; Dose-response; Dourado; Regression. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2013000800032 |
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| Oetterer,Marília; Perujo,Sérgio Daniel; Gallo,Cláudio Rosa; Arruda,Lia Ferraz de; Borghesi,Ricardo; Cruz,Ana Maria Paschoal da. |
| Anchovies are traditional fish preserves, prepared from fermented fish of the engraulidae family, mainly in European countries. In Brazil, sardines (Sardinella brasiliensis) are an alternative fish for preparing these types of preserves, provided that the preservation process results in a high quality product. In this research, sardines were prepared for preservation and physicochemical, microbiological and sensory analyses were carried out during the preservation process. Whole or eviscerated sardines, with or without condiments/preservatives and with 20% of salt (w/w) were used. Sardines were analyzed fresh, and at 1, 15, 30, 45 and 60 days along the preservation process. The use of whole sardines, with or without condiments/preservatives, presented best... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Seafood; Fermented fish; Cured process. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162003000300015 |
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