American Journal of Animal and Veterinary Sciences

Microalgae Schizochytrium sp. in Feed for Piau Leporinus friderici

Aline D.S. Prates, Marianne Schorer, Guilherme S. Moura, Eduardo A.T. Lanna, Gustavo F. Castro and Marcelo M. Pedreira

DOI : 10.3844/ajavsp.2018.130.135

American Journal of Animal and Veterinary Sciences

Volume 13, Issue 4

Pages 130-135

Abstract

The objective of the study was to evaluate the growth of piau (Leporinus friderici) juveniles fed with diet supplemented with different levels of Schizochytrium sp. One hundred and forty juveniles of L. friderici were stocked in 20 aquariums (35 L) at the density of 0.2 fish L-1, weighing and measuring 11.80±1.08 g and 9.68±0.31 cm, respectively. The feeds were prepared and supplemented with 0, 10, 20, 30 and 40 g of Schizochytrium sp. kg-1 of diet. On the 60th day, all juveniles were collected for measurement of the following parameters: Feed intake (g day-1), weight (g), weight gain (g), food conversion, total length (cm), Specific Growth Rate (SGR) and Fulton’s condition factor (K). Also, the whole-body composition was analyzed for dry matter, mineral matter, crude protein, lipids, calcium and phosphorus. A linear effect (p<0.05) was observed for weight gain, weight, biomass, feed intake, SGR and K when Schizochytrium sp. was included in the feed. The levels of crude protein, calcium and phosphorus in juveniles had a linear decreasing effect (p<0.05) with the increase of Schizochytrium sp. in the feeds. In brief, our results showed that L. friderici juveniles fed with artificial diets supplemented with Schizochytrium sp. had a better growth, with a significant influence on their body chemical profile.

Copyright

© 2018 Aline D.S. Prates, Marianne Schorer, Guilherme S. Moura, Eduardo A.T. Lanna, Gustavo F. Castro and Marcelo M. Pedreira. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.