| Registro completo |
| Provedor de dados: |
Ciência e Agrotecnologia
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| País: |
Brazil
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| Título: |
Deposition of bodily chemical components in the carcass of tilapia (Oreochromis sp.) strains
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| Autores: |
Allaman,Ivan Bezerra
Reis Neto,Rafael Vilhena
Freitas,Rilke Tadeu Fonseca de
Rosa,Priscila Vieira
Lago,Aline de Assis
Costa,Adriano Carvalho
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| Data: |
2014-10-01
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| Ano: |
2014
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| Palavras-chave: |
Bodily components
Nonlinear models
Fish
Growth
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| Resumo: |
The knowledge of how animals deposited chemical components as water, protein, fat and ash in the carcass is importance for the formulation of a balanced diet, allowing maximum performance with a low environmental impact. So, the study was carried out to evaluate the influence of different tilapia strains (Chitralada, Commercial, Red and Universidade Federal de Lavras [UFLA]) on the deposition of bodily chemical components in the carcass. The bodily components analyzed were water, protein, fat and ash. For the determination of the bodily chemical deposition curves by age, the exponential, Brody, logistic, Gompertz and von Bertalanffy models were adjusted. The Commercial and UFLA strains deposited water at a faster speed (P<0.05) compared with the remaining strains. As for protein, the Red strain had a lower estimated maturity weight (49.37 g), and was more precocious (202 days) with regard to maximum deposition in comparison to the other strains (Chitralada, UFLA and Commercial) in which there was an estimated maturity weight of 231.5 g and maximum depositionfor 337 days. There were no differences (P>0.05) for the logistic model parameter between Red, UFLA and Commercial strains for fat, which presented a maximum fat deposition (0.23 g) at 310 days of age. Regarding ash deposition, the Commercial strain presented a higher maximum deposition (0.10 g) at 337 days, occurring later than the other strains that presented maximum deposition (0.033g) at 254 days of age. Thus, it was concluded that the genetic strains evaluated differ in chemical deposition curves of water, protein, fat and ash.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000500008
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| Editor: |
Editora da Universidade Federal de Lavras
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| Relação: |
10.1590/S1413-70542014000500008
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| Formato: |
text/html
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| Fonte: |
Ciência e Agrotecnologia v.38 n.5 2014
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| Direitos: |
info:eu-repo/semantics/openAccess
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