Culture of pacu Piaractus mesopotamicus in biofloc technology (BFT): insights on dietary protein sparing and stomach content

2021 ◽  
Author(s):  
Tayna Sgnaulin ◽  
Sara M Pinho ◽  
Emerson Giuliani Durigon ◽  
Micheli Cristina Thomas ◽  
Giovanni Lemos de Mello ◽  
...  
Keyword(s):  
Stomach Content ◽  
Dietary Protein ◽  
Piaractus Mesopotamicus ◽  
Protein Sparing ◽  
Biofloc Technology

Interactions of varying dietary protein and lipid levels in young red tilapia: Evidence of protein sparing

Aquaculture ◽  
1991 ◽  
Vol 95 (3-4) ◽  
pp. 305-318 ◽  
Author(s):  
Sena S. De Silva ◽  
Rasanthi M. Gunasekera ◽  
K.F. Shim
Keyword(s):  
Dietary Protein ◽  
Lipid Levels ◽  
Red Tilapia ◽  
Protein Sparing

Carbohydrate utilization and its protein-sparing effect in diets for grouper (Epinephelus malabaricus)

2001 ◽  
Vol 73 (2) ◽  
pp. 299-304 ◽  
Author(s):  
S. Y. Shiau ◽  
Y. H. Lin
Keyword(s):  
Weight Gain ◽  
Dietary Protein ◽  
Protein Level ◽  
Starch Content ◽  
Carbohydrate Utilization ◽  
Protein Levels ◽  
Dietary Protein Level ◽  
Protein Sparing ◽  
Epinephelus Malabaricus ◽  
Glucose Group

AbstractTo investigate the utilization of different carbohydrate sources and the possible protein-sparing effects of carbohydrates for grouper (Epinephelus malabaricus), six isoeneregtic purified diets were prepared. Three dietary protein levels (500, 460, 420 g/kg) were achieved by substitution with three levels (143, 195, 246 g/kg) and two sources (glucose and starch) of dietary carbohydrate. Each of the six diets was given to triplicate groups of grouper in a recirculating rearing system for 8 weeks. In the glucose group, weight gain of fish decreased with increasing dietary glucose and decreasing protein content. In the starch group, weight gain of fish given the 500 g/kg protein diet was higher (P < 0 ·05) than fish given the 460 and 420 g/kg protein diets. At each of the dietary protein levels weight gain of the glucose-group fish and the starch-group fish were similar (P > 0·05). At the 500 g/kg dietary protein level body lipid content of the starch-group fish was higher than that of glucose-group fish. At 500 and 460 g/kg dietary protein levels, fish given starch diets had higher hepatic hexokinase activity than fish given the glucose diets. These results suggest that, at the levels studies, the utilization of starch and glucose by grouper is similar. Decreasing the dietary protein level from 460 g/kg to 420 g/kg by increasing the starch content in the diet from 195 g/kg to 246 g/kg did not reduce (P > 0·05) weight gain and food efficiency, suggesting that starch could spare some protein when the dietary protein level is low.

Growth performance and metabolic responses to dietary protein/carbohydrate ratios in pacu ( Piaractus mesopotamicus ) juveniles

2020 ◽  
Vol 51 (12) ◽  
pp. 5203-5211
Author(s):  
Mayara de Moura Pereira ◽  
Mariana Midori Nagata ◽  
Paula Enes ◽  
Aires Oliva‐Teles ◽  
Elisabeth Criscuolo Urbinati ◽  
...  
Keyword(s):  
Growth Performance ◽  
Dietary Protein ◽  
Metabolic Responses ◽  
Piaractus Mesopotamicus

Dietary protein reduction for Nile tilapia fingerlings reared in biofloc technology

2019 ◽  
Vol 51 (2) ◽  
pp. 452-462 ◽  
Author(s):  
Hamilton Hisano ◽  
Jéssica Parisi ◽  
Israel L. Cardoso ◽  
Giovanni H. Ferri ◽  
Pollyanna M. F. Ferreira
Keyword(s):  
Dietary Protein ◽  
Nile Tilapia ◽  
Biofloc Technology ◽  
Protein Reduction

Effects of suspended solids in the survival and haematological parameters of pacu juveniles ( Piaractus mesopotamicus ) in a biofloc technology culture system

2021 ◽  
Author(s):  
Lucas Pellegrin ◽  
Lilian Fiori Nitz ◽  
Daniel de Sá Britto Pinto ◽  
Carlos Eduardo Copatti ◽  
Wilson Wasielesky ◽  
...  
Keyword(s):  
Culture System ◽  
Suspended Solids ◽  
Haematological Parameters ◽  
Piaractus Mesopotamicus ◽  
Biofloc Technology

The Effect of Changes in Dietary Protein on Experimental Viral Hepatitis in Mice

1960 ◽  
Vol 39 (3) ◽  
pp. 335-339 ◽  
Author(s):  
Boris Ruebner ◽  
James L. Bramhall
Keyword(s):  
Viral Hepatitis ◽  
Dietary Protein
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