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Evaluation of protein and lipid ingredients through in vitro digestibility for tropical gar (Atractosteus tropicus) juveniles

dc.contributorConsejo Nacional de Ciencia y Tecnologíaen-US
dc.creatorGuerrero-Zárate, Rocío
dc.creatorOlvera-Novoa, Miguel Ángel
dc.creatorJesus-Contreras, Ronald
dc.creatorFrías-Quintana, Carlos Alfonso
dc.creatorMartínez-García, Rafael
dc.creatorÁlvarez-González, Carlos Alfonso
dc.date2024-02-29
dc.date.accessioned2024-05-02T20:44:51Z
dc.date.available2024-05-02T20:44:51Z
dc.identifierhttps://www.lajar.cl/index.php/rlajar/article/view/vol52-issue1-fulltext-3037
dc.identifier10.3856/vol52-issue1-fulltext-3037
dc.identifier.urihttps://revistaschilenas.uchile.cl/handle/2250/242644
dc.descriptionTropical gar (Atractosteus tropicus) is an ecologically, culturally, economically, and scientifically important species. Therefore, it is essential to know the available resources to design feeds for the culture of this species. This study evaluated the in vitro digestibility of meals and oils commonly used in aquaculture, using crude extract of the stomach and intestines of A. tropicus juveniles. We used the pH stat titration system to determine the degree of hydrolysis (DH%), the concentration of amino acids released (mg g of meal-1), and the speed of hydrolysis (SH%) of various animal and vegetable ingredients. The relative digestibility of each protein ingredient was calculated using bovine hemoglobin for acid digestion and Hammersten bovine casein for the alkaline phase as reference ingredients (100% digestibility). For lipid ingredients, fish oil was used as a reference. The highest relative digestibility for protein ingredients was observed with fish, crustaceans, beef, poultry meat and offal, and beef blood meals. The best lipid SH was observed with soybean lecithin and cod liver, soybean, olive, maize, and canola oils. It is possible to use a wide variety of terrestrial animal proteins and vegetable oils for manufacturing a diet for A. tropicus rearing.en-US
dc.formatapplication/pdf
dc.languageeng
dc.publisherPontificia Universidad Católica de Valparaísoen-US
dc.relationhttps://www.lajar.cl/index.php/rlajar/article/view/vol52-issue1-fulltext-3037/1803
dc.relationhttps://www.lajar.cl/index.php/rlajar/article/downloadSuppFile/vol52-issue1-fulltext-3037/2464
dc.relationhttps://www.lajar.cl/index.php/rlajar/article/downloadSuppFile/vol52-issue1-fulltext-3037/2465
dc.relationhttps://www.lajar.cl/index.php/rlajar/article/downloadSuppFile/vol52-issue1-fulltext-3037/2466
dc.relationhttps://www.lajar.cl/index.php/rlajar/article/downloadSuppFile/vol52-issue1-fulltext-3037/2467
dc.relationhttps://www.lajar.cl/index.php/rlajar/article/downloadSuppFile/vol52-issue1-fulltext-3037/2470
dc.relationhttps://www.lajar.cl/index.php/rlajar/article/downloadSuppFile/vol52-issue1-fulltext-3037/2471
dc.rightsCopyright (c) 2024 Latin American Journal of Aquatic Researchen-US
dc.sourceLatin American Journal of Aquatic Research; Vol 52, No 1 (2024); 47-58en-US
dc.sourcePlataforma para envío de artículos - Latin American Journal of Aquatic Research; Vol 52, No 1 (2024); 47-58es-ES
dc.source0718-560X
dc.source0718-560X
dc.subjectAtractosteus tropicus; tropical gar; pH-stat; proteases; lipases; in vitro digestibilityen-US
dc.titleEvaluation of protein and lipid ingredients through in vitro digestibility for tropical gar (Atractosteus tropicus) juvenilesen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeen-US
dc.typees-ES


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