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Nutritional characterization and costs of tilapia (Oreochromisniloticus) pre-driedwith vegetable meals

Abstract:

The need to seek new alternatives to feed the monogastric species of zootechnical interest, is of great importance at present. Therefore, the objectives of the present investigation were to evaluate the chemical composition and the costs of the residual of tilapia (Oreochromisniloticus) predeced with vegetal flours as source of animal protein. Residual tilapia were used exposed at temperatures of 100°C for 15 minutes, the resulting product was milled and individually mixed with vegetable flours, finally dried in the sun for 72 hours. The chemical characterization was performed and the resulting costs were analyzed. A completely randomized design was used with twelve treatments (three replicates each). Simple classification ANOVA was applied with Statistic version 8.1. The dry matter content was homogeneous and variations (p≥0.05) were observed in the nutrient composition. The ratio (85:15) was the most economically feasible at a cost of 17 988 t-1. It was concluded that the protein and energy values determined, prove the proposal as a possible animal food, while contributing to reduce the costs associated with food.