Compelling palatability of flavoring Atractus AQVA® for Nile tilapia juveniles

ABSTRACT This study determined the compelling palatability of Atractus Aqva® flavoring for Nile tilapia juveniles (Oreochromis niloticus). Five isoproteic (40% crude protein) and isoenergetic (3,420 kcal kg-1) experimental diets were elaborated containing 0.25 (A25), 0.50 (A50) and 0.75% (A75) flavo...

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Autores principales:	Alves,Denis Rogério Sanches, Oliveira,Suzana Raquel de, Sosa,Bruno dos Santos, Boscolo,Wilson Rogério, Signor,Altevir, Bittencourt,Fábio
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Valparaíso. Facultad de Recursos Naturales. Escuela de Ciencias del Mar 2020
Materias:	Oreochromis niloticus tilapia fish farm feeding preference nutrition
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-560X2020000200323
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spelling	oai:scielo:S0718-560X20200002003232020-05-25Compelling palatability of flavoring Atractus AQVA® for Nile tilapia juvenilesAlves,Denis Rogério SanchesOliveira,Suzana Raquel deSosa,Bruno dos SantosBoscolo,Wilson RogérioSignor,AltevirBittencourt,Fábio Oreochromis niloticus tilapia fish farm feeding preference nutrition ABSTRACT This study determined the compelling palatability of Atractus Aqva® flavoring for Nile tilapia juveniles (Oreochromis niloticus). Five isoproteic (40% crude protein) and isoenergetic (3,420 kcal kg-1) experimental diets were elaborated containing 0.25 (A25), 0.50 (A50) and 0.75% (A75) flavoring inclusion, a positive control diet with 10% fishmeal (FPE) and a negative control without fishmeal (SPE). Five juvenile individuals (2.58 ± 0.27 g) were distributed in five 10 L tanks and were fed four times a day with one of the diets, randomly raffled. The same number of pellets was offered, and the following behaviors were observed: time to capture the first pellet, number of pellet rejections, and number of approximations without capture and consumed pellets in each feeding event, using three-minute recordings with a digital camera. A significant effect (P < 0.05) was found regarding the number of approximations without capturing the pellet, as well as a higher palatability index for A75, followed by A50, A25, SPE and FPE. Therefore, it was concluded that A75 provided the highest compelling palatability of all diets by increasing the palatability index by 10.49% and displaying a 23.13% reduced rejection of pellets, besides presenting a 3.3 fold reduction in the number of approximations without capturing pellets with diet FPE.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Valparaíso. Facultad de Recursos Naturales. Escuela de Ciencias del MarLatin american journal of aquatic research v.48 n.2 20202020-05-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-560X2020000200323en10.3856/vol48-issue2-fulltext-2355
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Oreochromis niloticus tilapia fish farm feeding preference nutrition
spellingShingle	Oreochromis niloticus tilapia fish farm feeding preference nutrition Alves,Denis Rogério Sanches Oliveira,Suzana Raquel de Sosa,Bruno dos Santos Boscolo,Wilson Rogério Signor,Altevir Bittencourt,Fábio Compelling palatability of flavoring Atractus AQVA® for Nile tilapia juveniles
description	ABSTRACT This study determined the compelling palatability of Atractus Aqva® flavoring for Nile tilapia juveniles (Oreochromis niloticus). Five isoproteic (40% crude protein) and isoenergetic (3,420 kcal kg-1) experimental diets were elaborated containing 0.25 (A25), 0.50 (A50) and 0.75% (A75) flavoring inclusion, a positive control diet with 10% fishmeal (FPE) and a negative control without fishmeal (SPE). Five juvenile individuals (2.58 ± 0.27 g) were distributed in five 10 L tanks and were fed four times a day with one of the diets, randomly raffled. The same number of pellets was offered, and the following behaviors were observed: time to capture the first pellet, number of pellet rejections, and number of approximations without capture and consumed pellets in each feeding event, using three-minute recordings with a digital camera. A significant effect (P < 0.05) was found regarding the number of approximations without capturing the pellet, as well as a higher palatability index for A75, followed by A50, A25, SPE and FPE. Therefore, it was concluded that A75 provided the highest compelling palatability of all diets by increasing the palatability index by 10.49% and displaying a 23.13% reduced rejection of pellets, besides presenting a 3.3 fold reduction in the number of approximations without capturing pellets with diet FPE.
author	Alves,Denis Rogério Sanches Oliveira,Suzana Raquel de Sosa,Bruno dos Santos Boscolo,Wilson Rogério Signor,Altevir Bittencourt,Fábio
author_facet	Alves,Denis Rogério Sanches Oliveira,Suzana Raquel de Sosa,Bruno dos Santos Boscolo,Wilson Rogério Signor,Altevir Bittencourt,Fábio
author_sort	Alves,Denis Rogério Sanches
title	Compelling palatability of flavoring Atractus AQVA® for Nile tilapia juveniles
title_short	Compelling palatability of flavoring Atractus AQVA® for Nile tilapia juveniles
title_full	Compelling palatability of flavoring Atractus AQVA® for Nile tilapia juveniles
title_fullStr	Compelling palatability of flavoring Atractus AQVA® for Nile tilapia juveniles
title_full_unstemmed	Compelling palatability of flavoring Atractus AQVA® for Nile tilapia juveniles
title_sort	compelling palatability of flavoring atractus aqva® for nile tilapia juveniles
publisher	Pontificia Universidad Católica de Valparaíso. Facultad de Recursos Naturales. Escuela de Ciencias del Mar
publishDate	2020
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-560X2020000200323
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Compelling palatability of flavoring Atractus AQVA® for Nile tilapia juveniles

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