National Institute of Research in the Amazon

Manaus, Brazil

National Institute of Research in the Amazon

Manaus, Brazil

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Keshavanath P.,National Institute of Research in the Amazon | Oishi C.A.,National Institute of Research in the Amazon | da Fonseca F.A.L.,National Institute of Research in the Amazon | Affonso E.G.,National Institute of Research in the Amazon | Filho M.P.,National Institute of Research in the Amazon
Journal of Fisheries and Aquatic Science | Year: 2012

The influence of dietary salt (sodium chloride) on growth, feed digestibility and body composition in tambaqui (Colossoma macropomum) fingerlings was investigated, by feeding triplicate groups of fish (av, wt. 1.1 g) maintained in 500 L circular tanks with hets containing different levels of sodium chloride (0.0, 0.5, 1, 1.5 and 2%). The diets were fed at 4% body weight, twice daily in equal halves, six days a week, for 60 days. Fish receiving diets containing 1.5 and 2% salt exhibited significantly higher (p<0.05) final body weight and specific growth rate (% day -1) The percent weight gain by fish in these treatments above the control at the termination of the experiment was 26.64 and 26.99, respectively. Fish fed 1.5% salt recorded the best FCR and significantly higher (p<0.05) PER. The apparent digestibility values of dry matter and protein were positively affected (p<0.05) by dietary salt treatment, while carcass composition was not affected. This study showed the beneficial effect of diets supplemented with 1.5 and 2% sohum chloride on the growth of tambaqui fingerlings.© 2012 Academic Journals Inc.

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