Efecto del ajo en polvo (Allium sativum) sobre el rendimiento de crecimiento, composición bioquímica, utilización de nutrientes, y supervivencia de la tilapia del Nilo (Oreochromis niloticus)
Palabras clave:
tilapia del Nilo, rendimiento de crecimiento, alimento funcional, parámetros zootécnicos, triglicéridos, colesterolResumen
El objetivo fue evaluar crecimiento, composición bioquímica, utilización de nutrientes, y supervivencia de la tilapia del Nilo al utilizar diferentes niveles dietarios de ajo en polvo en dos bioensayos de 30 días. Bioensayo 1: A 84 tilapias juveniles se les proporcionaron alimentos con 317 g/kg de proteína y una relación P/E de 16.7 g/MJ que contenían niveles de 0, 10, 20 y 30 g/kg de harina de ajo. Bioensayo 2: A 96 tilapias preadultas se les asignaron los alimentos del primer bioensayo con un diseño experimental similar para evaluar en ambas pruebas parámetros zootécnicos, y de utilización del alimento. Adicionalmente, el segundo bioensayo determinó la composición energética, proteica y lipídica del filete más triglicéridos y colesterol. Los tres niveles de inclusión no tuvieron un efecto significativo en los parámetros zootécnicos y de utilización del alimento respecto al control (p > 0.05), y por el contrario si afectaron la composición energética, proteica, lipídica, y contenidos de triglicéridos y colesterol, sobre todo a niveles de inclusión de 20 g/kg (p < 0.05). Niveles dietarios de 10, 20 y 30 g/kg de harina de ajo no afectan el desempeño productivo de la tilapia, y si modifican la composición de nutrientes y el perfil bioquímico del filete.
http://dx.doi.org/10.21929/abavet2024.13
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