Effect of dietary crude glycerin on the productive performance of Nile tilapia fingerlings

BALEN, RAFAEL E.; CARNEIRO, WILLIAM F.; ROSSATO, KATSCIANE A.; SILVA, LILIAN C.R.; MEURER, FÁBIO

doi:10.1590/0001-3765202020200137

RAFAEL E. BALEN

Universidade do Contestado, Av. Presidente Nereu Ramos, 1071, Jardim Moinho, 89306-076 Mafra, SC, Brazil

Programa de Pós-Graduação em Aquicultura e Desenvolvimento Sustentável, Universidade Federal do Paraná, Departamento de Zootecnia, Rua Pioneiro, 2153, Jardim Dallas, 85950-000 Palotina PR, Brazil

https://orcid.org/0000-0002-6108-3060

WILLIAM F. CARNEIRO

Programa de Pós-Graduação em Zootecnia, Universidade Federal de Lavras, Departamento de Zootecnia, Caixa Postal 3037, 37200-000 Lavras, MG, Brazil

https://orcid.org/0000-0002-5163-4615

KATSCIANE A. ROSSATO

Programa de Pós-Graduação em Aquicultura e Desenvolvimento Sustentável, Universidade Federal do Paraná, Departamento de Zootecnia, Rua Pioneiro, 2153, Jardim Dallas, 85950-000 Palotina PR, Brazil

https://orcid.org/0000-0002-8431-4490

LILIAN C.R. SILVA

Programa de Pós-Graduação em Aquicultura e Desenvolvimento Sustentável, Universidade Federal do Paraná, Departamento de Zootecnia, Rua Pioneiro, 2153, Jardim Dallas, 85950-000 Palotina PR, Brazil

https://orcid.org/0000-0003-2060-4779

FÁBIO MEURER

Programa de Pós-Graduação em Aquicultura e Desenvolvimento Sustentável, Universidade Federal do Paraná, Departamento de Zootecnia, Rua Pioneiro, 2153, Jardim Dallas, 85950-000 Palotina PR, Brazil

https://orcid.org/0000-0002-8389-9888

Correspondence to: Rafael Ernesto Balen E-mail: rebalen@yahoo.com.br

AUTHOR CONTRIBUTIONS

Rafael Ernesto Balen developed the conceptualization, methodology, investigation, data curation, writing original draft and review. William Franco Carneiro took part in the investigation, statistical analysis and writing original draft. Katsciane Aparecida Rossato performed the histological analysis, investigation and resources. Lilian Carolina Rosa da Silva was responsible for the methodology and project supervision. Fábio Meurer also contributed in the conceptualization, project administration and supervision.

Ingredients (%)	Inclusion levels (%)
Ingredients (%)	0	4	8	12	16	20
Soybean meal	69.47	70.33	71.19	72.05	72.91	73.78
Ground maize	24.41	19.54	14.67	9.80	4.93	0.00
Crude glycerin	0.00	4.00	8.00	12.00	16.00	20.00
Soy oil	2.69	2.67	2.64	2.62	2.59	2.58
Dicalcium phosphate	2.12	2.15	2.19	2.22	2.26	2.30
Vitamin-mineral premix *	1.00	1.00	1.00	1.00	1.00	1.00
Salt (NaCl)	0.30	0.30	0.30	0.30	0.30	0.30
BHT#	0.01	0.01	0.01	0.01	0.01	0.01
Calcitic limestone	0.00	0.00	0.00	0.00	0.00	0.03
Total	100.00	100.00	100.00	100.00	100.00	100.00
Calculated composition
Linoleic acid (%)	2.42	2.32	2.22	2.12	2.02	1.92
Starch (%)	24.58	21.67	18.75	15.83	12.91	9.96
Calcium (%)	0.76	0.76	0.78	0.78	0.80	0.82
Ashes (%)	7.29	7.32	7.35	7.38	7.41	7.47
Gross energy (kcal kg^-1)	4,065.90	4,046.13	4,026.37	4,006.60	3,986.83	3,966.80
Digestible energy (kcal kg^-1)	3,000.00	3,000.00	3,000.00	3,000.00	3,000.00	3,000.00
Crude fiber (%)	4.59	4.54	4.50	4.46	4.41	4.37
Total phosporous (%)	0.86	0.86	0.86	0.86	0.86	0.86
Fat (%)	4.67	4.45	4.22	4.00	3.78	3.57
Total lysine (%)	1.99	2.00	2.02	2.03	2.04	2.05
Dry matter (%)	89.29	85.66	82.02	78.39	74.76	71.13
Methionine + total cystine (%)	0.97	0.97	0.96	0.95	0.94	0.94
Crude protein (%)	33.52	33.53	33.55	33.57	33.58	33.60
Digestible protein (%)	30.00	30.00	30.00	30.00	30.00	30.00

Variables	Inclusion level (%)
Variables	0	4	8	12	16	20
IBW (g)	0.33±0.01	0.32±0.00	0.33±0.00	0.32±0.01	0.33±0.01	0.33±0.01
FBW (g)	4.97±0.23^c	5.27±0.14^bc	5.60±0.19^ab	5.58±0.13^ab	5.35±0.23^bc	5.87±0.20^a
FY (%)	24.28±1.94	23.97±0.35	25.81±1.18	25.20±1.01	26.03±1.36	26.56±1.13
VFR (%)	0.35±0.07^b	0.23±0.11^ab	0.29±0.11^ab	0.15±0.09^ab	0.15±0.12^ab	0.10±0.10^a
WG (g per fish)	4.64±0.23^c	4.95±0.13^bc	5.28±0.19^ab	5.26±0.13^ab	5.03±0.24^b	5.55±0.20^a
FCR	1.25±0.03^d	1.23±0.03^cd	1.13±0.03^ab	1.11±0.03^ab	1.16±0.02^bc	1.09±0.03^a
SGR (% day^-1)	7.27±0.06^d	7.44±0.13^cd	7.54±0.06^abc	7.68±0.10^ab	7.51±0.09^bc	7.70±0.03^a
FI (% day^-1)	6.43±0.16^b	6.34±0.14^b	5.81±0.23^a	5.79±0.14^a	5.98±0.13^a	5.71±0.18^a
SUR (%)	97.33±3.65	97.33±3.65	97.33±3.65	100.00±0.00	100.00±0.00	96.00±3.65

Variables	Inclusion level (%)
Variables	0	4	8	12	16	20
Blood glucose (mg dL^-1)	42.92±2.23	47.67±9.19	49.53±7.16	43.42±1.40	56.73±5.07	51.33±11.89
HSI (%)*	1.15±0.36	1.17±0.14	1.13±0.16	1.16±0.13	1.28±0.16	1.03±0.09
Hepatocyte area (µm²)	202.96±5.43^a	202.72±7.92^a	187.22±18.63^ab	169.67±6.41^b	189.51±11.11^ab	195.61±5.51^a

Variables (%)	Inclusion level (%)
Variables (%)	0	4	8	12	16	20
Crude protein	14.64±0.59	14.67±0.58	14.59±1.53	14.16±1.37	14.23±0.87	15.17±1.16
Ether extract	3.23±1.47	2.14±0.60	3.13±0.74	2.79±0.37	3.03±0.68	2.68±0.53
Moisture	74.54±2.31^b	76.87±0.51^ab	76.83±0.45^ab	76.95±1.73^ab	77.38±0.29^a	77.49±1.02^a
Total ash	2.45±0.20^b	2.53±0.16^ab	2.76±0.12^ab	2.72±0.33^ab	2.77±0.11^ab	3.20±0.79^a

[1] Correspondence to: Rafael Ernesto Balen E-mail: rebalen@yahoo.com.br

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Effect of dietary crude glycerin on the productive performance of Nile tilapia fingerlings

Abstract