Evaluación de la digestibilidad proteica in vitro de ingredientes dietarios para la alimentación de juveniles de Parachromis dovii (Cichlidae)
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2016
Autores
Brais Medina, Miguel
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Universidad Nacional (Costa Rica)
Resumen
Se evaluó la digestibilidad proteica in vitro de seis ingredientes dietarios utilizando extractos enzimáticos intestinales de juveniles de guapote lagunero, Parachromis dovii, de 30 días después de la eclosión, utilizando el método del pH Stat. El peso y talla promedio de los juveniles fue de 164±23 mg y 23.48±1.04 mm, respectivamente. La actividad proteolítica de los extractos enzimáticos intestinales fue 44.08 U/mL, lo que equivale a 5.4 U/individuo y 26.40 U/mg proteína soluble. Los ingredientes evaluados fueron: harina de pescado de Panamá (64.80/0 P), harina de pescado local (58.80/0 P), Tortave (51.50/0 P), harina de sangre (89.6% P), harina de came y hueso (39.40/0 P) y harina de soya (55.1% P); se incluyó la caseína (tipo Hammarsten, 88.0% P) como control positivo. Los grados de hidrólisis proteica obtenidos (0/0GH) fueron: harina de carne y hueso (3.04±0. I Ob), seguido por la caseína (2.67±O.04a), harina pescado de Panamá (2.00± 0.05c), Tortave (l .87±O.04c), harina pescado local (41+-0.07d), harina de sangre (OI± 0.03e) y harina de soya (0.53±0.00). Los porcentajes de auto-hidrólisis de los ingredientes evaluados fueron siempre inferiores a los generados por la acción hidrolítica de las enzimas digestivas presentes en los extractos enzimáticos de P. dovii. La harina de soya presentó el mayor porcentaje de auto-hidrólisis (63.64 ± 0.00), mientras que la caseína y la harina de sangre presentaron valores de cero (0.0%). Los resultados obtenidos sugieren que la harina de carne y hueso y la Tortave, ambos subproductos de origen animal, pueden ser una alternativa al uso de la harina de pescado, por lo tanto, se recomienda realizar la evaluación in vivo de estas harinas, sustituyendo parcial o totalmente la harina de pescado en el alimento que se está utilizado actualmente para larvas y juveniles de P. dovii, con el fin de validar los resultados obtenidos.
The in vitro protein digestibility of six dietary ingredients was evaluated using intestinal enzyme extracts from juvenile guapote laguna, Parachromis dovii, 30 days after hatching, using the pH Stat method. The average weight and size of the juveniles was 164±23 mg and 23.48±1.04 mm, respectively. The proteolytic activity of the intestinal enzyme extracts was 44.08 U/mL, which is equivalent to 5.4 U/individual and 26.40 U/mg soluble protein. The ingredients evaluated were: fishmeal from Panama (64.80/0 P), local fishmeal (58.80/0 P), Tortave (51.50/0 P), blood meal (89.6% P), meat and bone meal (39.40/0 P) and soybean meal (55.1% P); casein (Hammarsten type, 88.0% P) was included as a positive control. The degrees of protein hydrolysis obtained (0/0GH) were: meat and bone meal (3.04±0. I Ob), followed by casein (2.67±0.04a), Panama fish meal (2.00± 0.05c), Tortave (l .87±O.04c), local fish meal (41+-0.07d), blood meal (OI± 0.03e) and soybean meal (0.53±0.00). The percentages of auto-hydrolysis of the evaluated ingredients were always lower than those generated by the hydrolytic action of the digestive enzymes present in the enzymatic extracts of P. dovii. Soybean meal presented the highest percentage of auto-hydrolysis (63.64 ± 0.00), while casein and blood meal presented values of zero (0.0%). The results obtained suggest that meat and bone meal and Tortave, both by-products of animal origin, can be an alternative to the use of fish meal, therefore, it is recommended to carry out an in vivo evaluation of these meals, partially substituting or totally the fishmeal in the food that is currently used for larvae and juveniles of P. dovii, in order to validate the results obtained.
The in vitro protein digestibility of six dietary ingredients was evaluated using intestinal enzyme extracts from juvenile guapote laguna, Parachromis dovii, 30 days after hatching, using the pH Stat method. The average weight and size of the juveniles was 164±23 mg and 23.48±1.04 mm, respectively. The proteolytic activity of the intestinal enzyme extracts was 44.08 U/mL, which is equivalent to 5.4 U/individual and 26.40 U/mg soluble protein. The ingredients evaluated were: fishmeal from Panama (64.80/0 P), local fishmeal (58.80/0 P), Tortave (51.50/0 P), blood meal (89.6% P), meat and bone meal (39.40/0 P) and soybean meal (55.1% P); casein (Hammarsten type, 88.0% P) was included as a positive control. The degrees of protein hydrolysis obtained (0/0GH) were: meat and bone meal (3.04±0. I Ob), followed by casein (2.67±0.04a), Panama fish meal (2.00± 0.05c), Tortave (l .87±O.04c), local fish meal (41+-0.07d), blood meal (OI± 0.03e) and soybean meal (0.53±0.00). The percentages of auto-hydrolysis of the evaluated ingredients were always lower than those generated by the hydrolytic action of the digestive enzymes present in the enzymatic extracts of P. dovii. Soybean meal presented the highest percentage of auto-hydrolysis (63.64 ± 0.00), while casein and blood meal presented values of zero (0.0%). The results obtained suggest that meat and bone meal and Tortave, both by-products of animal origin, can be an alternative to the use of fish meal, therefore, it is recommended to carry out an in vivo evaluation of these meals, partially substituting or totally the fishmeal in the food that is currently used for larvae and juveniles of P. dovii, in order to validate the results obtained.
Descripción
Brais Medina, M. (2016). Evaluación de la digestibilidad proteica in vitro de ingredientes dietarios para la alimentación de juveniles de Parachromis dovii (Cichlidae). [Tesis de Licenciatura]. Universidad Nacional, Heredia, C.R.
Palabras clave
ALIMENTACION DE PECES, FISH FEEDING, CICHLIDAE, DIGESTION, NUTRICION ANIMAL, ANIMAL NUTRITION