Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1150249
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorCOUTO, M. V. S. do
dc.contributor.authorSOUSA, N. da C.
dc.contributor.authorABE, H. A.
dc.contributor.authorDIAS, J. A. R.
dc.contributor.authorCORDEIRO, C. A. M.
dc.contributor.authorPAIXAO, P. E. G.
dc.contributor.authorSANTOS, T. B. R.
dc.contributor.authorCUNHA, F. dos S.
dc.contributor.authorMENESES, J. O.
dc.contributor.authorNOGUEIRA FILHO, R. M.
dc.contributor.authorBOMFIM, C. N. C.
dc.contributor.authorHONORATO, C. A.
dc.contributor.authorCARDOSO, B. T.
dc.contributor.authorFUJIMOTO, R. Y.
dc.date.accessioned2022-12-22T15:01:44Z-
dc.date.available2022-12-22T15:01:44Z-
dc.date.created2022-12-22
dc.date.issued2022
dc.identifier.citationAquaculture Nutrition, 4387692, 2022.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1150249-
dc.descriptionThis study investigated the effects of different dietary levels of virgin coconut oil on growth, body composition, bacterial resistance, and hematology parameters in tambaqui (Colossoma macropomum). Six isolipidic (12% crude lipid) and isonitrogenous (33% CP) diets were formulated adding virgin coconut oil (0%, 25%, 50%, 75%, and 100%) as lipid source, replacing the soybean oil. A positive control diet also prepared containing 15% lauric acid (main fatty acid in virgin coconut oil). Triplicate groups of 20 fish were fed twice daily throughout 90 days. Monthly, we evaluated the tambaqui growth performance, weight and biomass gain, specific growth ratio, apparent feeding conversion, relative condition factor, fish weight uniformity, and final survival. At end of experiment, the fish were subjected to bacterial challenge and blood analysis (glucose, lactate, plasmatic protein, and redcell blood). Fish fed 0%, 100% of VCO and lauric acid presented lower growth than fish fed 50% of virgin coconut oil (VCO) which presents the highest biomass (929:8 ± 80:6a) and weight gain (15:4±4:3a) (p < 0:05). Furthermore, the fish fed 50% and 75% VCO had an increase on body protein (50 and 58%, respectively) without increase body fat content. The values of triglycerides and cholesterol decreased (242:4 ± 39:1c and 181:5 ± 14:6bc) in fish fed 50% VCO and lauric acid, respectively. After bacterial challenge, a hemolytic anemia occurred in fish submitted to diets containing 100% of soybean oil and 100% of VCO, causing 41.67% and 100% of mortality, respectively. However, fish fed with 25 and 50% of VCO not presented any clinical signs of disease or mortality. In conclusion, dietary inclusion of 50% virgin coconut in substitution to soybean oil as a lipid source in diets for C. macropomum is recommended to improve the growth performance, body protein, and resistance against pathogenic bacteria Aeromonas hydrophila.
dc.language.isoeng
dc.rightsopenAccess
dc.titleBenefits of Virgin Coconut Oil in Diet to Colossoma macropomum (Cuvier, 1818).
dc.typeArtigo de periódico
dc.subject.thesagroCoco
dc.subject.thesagroÓleo
dc.subject.thesagroPeixe
dc.subject.thesagroTambaqui
dc.subject.thesagroDoença Animal
dc.subject.thesagroTratamento
dc.subject.nalthesaurusFish
dc.subject.nalthesaurusFish diseases
dc.subject.nalthesaurusCoconut oil
riaa.ainfo.id1150249
riaa.ainfo.lastupdate2022-12-22
dc.identifier.doihttps://doi.org/10.1155/2022/4387692
dc.contributor.institutionMÁRCIA VALÉRIA SILVA DO COUTO; NATALINO DA COSTA SOUSA; HIGO ANDRADE ABE; JOEL ARTUR RODRIGUES DIAS; CARLOS ALBERTO MARTINS CORDEIRO; PETERSON EMMANUEL GUIMARAES PAIXAO; THAYS BRITO REIS SANTOS; FERNANDA DOS SANTOS CUNHA; JULIANA OLIVEIRA MENESES; RICARDO MARQUES NOGUEIRA FILHO; CAROL NUNES COSTA BOMFIM; CLAUCIA APARECIDA HONORATO; BRUNO TRINDADE CARDOSO, CPATC; RODRIGO YUDI FUJIMOTO, CPATC.
Aparece nas coleções:Artigo em periódico indexado (CPATC)

Arquivos associados a este item:
Arquivo TamanhoFormato 
Benefits-of-virgin-coconut-oil....pdf889,8 kBAdobe PDFVisualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace