Caracterização e utilização de farinhas de subprodutos da industrialização da tilápia (Oreochromis niloticus): uma visão de Sustentabilidade na cadeia produtiva

Abstract

The pisciculture is growing quickly, and concomitantly the tilapicultura. This growing on the fishing processing creates an increase on by-products production. The flour utilization in fish feed is an alternative that seeks to decrease environment problems, to aggregate value to the by-products and to generate income and sustainability to the fish production chain. Observing it, the objective of this study was to analyze and to explain the centesimal composition of flour made of by-products originated from the tilapias industrialization in São Paulo's northwest and Paraná's west and its addition on nilo tilapia larvae diet, testing the performance and the survival capacity. 6 different flours of São Paulo's northwest and Paraná's west were collected, and so, analyzed their centesimal composition parameters. To the experimental part, 600 nilo tilapia larvae with 3 days of post-hatch were utilized, 18 ± 5mg of medium weight. They were distributed on 30 aquariums with 25 liters of water useful volume, with a completely randomized design, with 6 treatments and 5 repetitions per a 28 days period. The feeds were formulated to be isoproteics and isocalorics with 20% of the test ingredient inclusion, the tilapia residue flour. The centesimal characterization results did not demonstrate significantly differences(P> 0,05) between the flours, indicates a high protein value and a low fat value, however it presented expressive values of mineral matter, important the diet balancing harder of aquatic organisms. It concludes that the20% inclusion of flour made by residue of tilapia industrialization in tilapia larva feed does not change the zoo technical performance and the survival rate. The Tilapia residue flour can be included on nilo tilapia larva diet without case damages to it productive performance.