Apparent digestibility coefficients of feed ingredients and their prediction in diets for tilapia Oreochromis niloticus×Oreochromis aureus (Teleostei, Cichlidae)
By D. Sklan, Tal Prag, I. Lupatsch. 2004
129 citations recorded by the source corpus.
AbstractApparentdigestibilityofcrudeprotein(CP),lipid,car-bohydrate, energy and fatty acids was measured invarious feed ingredients fed to hybrid tilapia (Oreo-chromis niloticus Oreochromis aureus) including¢sh and poultry meals, corn gluten, soybean meal,rapeseed meal, sun£ower seed meal, wheat, corn,sorghum, barley and wheat bran. Chromic oxidewas used as a non-absorbed marker. A diet com-pounded from a mixture of these ingredients wasthen used to examine the possibility of predictingthe digestibility of formulated diets. In addition, theeiect of pelleting or extrusion on digestibility of acompounddietwasexamined.Apparentdigestibilityof CP ranged from 75% to 97%, lipids from 72% to90%andenergyfrom39%to89%inthediierentin-gredients. Apparent digestibility of carbohydrateswaslowerandrangedfrom32%to80%.Digestibilityoffattyacidsrangedfrom75%to90%withsaturatedfattyacids exhibiting digestibilities lower than unsa-turated fatty acids. In a full-fat soy diet containing19% fat, digestibilityof lipids did not decrease.Therewere no signi¢cant diierences in digestibility be-tween a diet that was either pelleted or extruded.Tests conducted using a compound diet indicatedthat ingredient digestibility was additive for protein,lipids carbohydrates and energy. Diets for the hybridtilapia may thus be formulatedonthebasis of digest-ibilityof individual ingredients, for the nutrients ex-amined inthis study.Keywords: Tilapia,digestibility,extrusionIntroductionFeedcomprises the majorcost in ¢shproductionandaccurate supply of the nutritional requirements in-creasesthee⁄ciencyof production.Knowledge of the digestibility of the various diet-ary ingredients is a basic requirement for formulat-ing diets (Cho & Kaushik1990). Ideally the nutrientrequirements and nutrient concentration of a feed-stui should be expressed in units of availability sothat least-cost formulations can optimize the nutri-ent requirements minimizing the cost of feeds or ofproduction.Digestibility studies, using many feed ingredients,have been carried out in various ¢sh species includ-ingrainbowtroutOncorhynchusmykiss(ChoS Lupatsch,Kissil, Sklan & Pfeier 2000) and tilapia Oreochromissp.(Hanley1987;Anderson,Capper&Bromage1991).However, gastrointestinal tracts diier considerablybetween species both in macro- and microscopicstructure (Kuperman & Kuzmina1994), and inaddi-tion hydrolytic activities diier between species(Chakrabarti, Gani, Chaki, Sur & Misra 1995). Lipidand protein digestibility is generally high. However,carbohydratedigestibilitytendstobelowerandmorevariable between species and with diierent feeds.Carbohydrate availability has been examined inAtlantic salmon Salmo salarbyArnesen & Krogdahl(1993), and these workers estimated the maximum
Subfields: Animal Science and Zoology, Aquatic Science, Immunology
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In Animal Science and Zoology
In Aquatic Science
In Immunology
Citations in the corpus
- Effect of replacing fishmeal and oil with simple or complex mixtures of vegetable ingredients in diets fed to Nile tilapia (Oreochromis niloticus) (2006, background): “However, complete replacement of fish meal with individual plant proteins has generally resulted in a decrease in fish growth performance (Sklan et al., 2004; Mbahinzirek et al., 2001).”