000			02917nab a2200325 i 4500
003			BR-BrBNA
005			20250401194017.0
008			250401b2020 bl.ar|pooa||| 00| 0 eng |
040			_aBR-BrBNA _beng
072			_aM12 _b8140
100			_aNascimento, Thiago Matias Torres do
100			_aBuzollo, Hellen
100			_aSandre, Lidiane Cristina Gonçalves de
100			_aNeira, Ligia Maria
100			_aAbimorad, Eduardo Gianini
100			_aCarneiro, Dalton José
245			_aApparent digestibility coefficients for amino acids of feed ingredients in tambaqui (Colossoma macropomum) diets
500			_aPublicação on-line; 5 tables; Sumaries (En); Bibliography p. 12 - 14
520			_a ABSTRACT - This study evaluated the apparent digestibility coefficients (ADC) of essential (EAA) and non-essential (NEAA) amino acids of 13 ingredients for tambaqui (Colossoma macropomum) diets. Proteic and energetic ingredients were analyzed separately. The trial with energetic and proteic ingredients were arranged in a randomized block design, with four replicates: energetic ingredients (corn, wheat bran, broken rice, and sorghum) with four treatments, whereas proteic ingredients (corn gluten meal, soybean meal, poultry byproduct meal, salmon meal, fish meal [tilapia processing residue], wheat gluten meal, eather meal, cottonseed meal, and alcohol yeast [spray dried]) with nine treatments. Each block was considered as one round of fecal collection. A total of 420 tambaqui juveniles (mean initial weight: 70±8.58 g) were used. Among energetic ingredients, corn (94.6%) and wheat bran (91.9%) had the highest ADCEAA, followed by broken rice (75.7%), and sorghum (72.8%). On average, ADCEAA and ADCNEAA values of proteic ingredients were 79.5-98.5%, except for alcohol yeast (ADCEAA: 68.4 and ADCNEAA: 76.7%). Tryptophan was the first limiting amino acid in most ingredients tested and had the lowest chemical scores (0.06-0.51), except for wheat bran, corn gluten meal, and soybean meal, in which lysine was the first limiting amino acid. Soybean meal had the highest digestible essential amino acid index (EAAI: 1.02) and the most balanced amino acid profile, whereas wheat gluten meal had the lowest EAAI (0.48). Overall, tambaqui was very efficient to digest proteic and energetic ingredients. Keywords: amino acids, chemical score, digestibility, feed ingredients, fish, nutrition
650			_aTAMBAQUI
650			_aPEIXE DE ÁGUA DOCE
650			_aDIETA
650			_aAMINOÁCIDO
650			_aDIGESTIBILIDADE
650			_aAQUICULTURA
773	0		_03545 _9317600 _dViçosa-MG Sociedade Brasileira de Zootecnia 1997 _o2024-4310 _tRevista Brasileira de Zootecnia (Brazil) _x1516-3598 _gv. 49 p. 1-14; (2020) _wBR2025000493
856			_uhttps://www.scielo.br/j/rbz/a/FxWCJLMTDbPGBXpKcZkmnCQ/?format=pdf&lang=en
942			_cANA
999			_c330785 _d330785