Open AccessApparent digestibility of soybean coproducts in extruded diets for Nile Tilapia, Oreochromis niloticus
Author(s) -
Vidal L.V.O.,
Xavier T.O.,
Moura L.B.,
Graciano T.S.,
Martins E.N.,
Furuya W.M.
Publication year - 2017
Publication title -
aquaculture nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.941
H-Index - 79
eISSN - 1365-2095
pISSN - 1353-5773
DOI - 10.1111/anu.12383
Subject(s) - nile tilapia , oreochromis , soybean meal , biology , dry matter , methionine , tilapia , amino acid , food science , ingredient , coproduct , valine , fish meal , zoology , biochemistry , fish <actinopterygii> , mathematics , fishery , pure mathematics , raw material , ecology
Abstract Soybean coproducts are important protein sources in aquaculture because of their amino acid profile. Tilapia can be reared on soybean coproducts as the only source of dietary protein without compromising growth. This study estimated apparent digestibility coefficients for five soybean coproducts for juvenile Nile tilapia, Oreochromis niloticus , fed with extruded diets. A reference diet and test diets consisting of 70% reference diet and 30% coproduct ingredient were formulated, along with 5.0 g kg −1 chromic oxide (Cr 2 O 3 ) as a marker. Apparent digestibility coefficients ( ADC ) for dry matter ( ADCDM ), gross energy ( ADCGE ) and crude protein ( ADCCP ) for soybean coproducts were estimated as 84.2–88.4%, 86.9–91.1% and 96.8–97.9%, respectively. ADCDM and ADCCP values did not vary among the ingredients, but low‐protein soybean meal exhibited lower ADCGE values than did soybean protein concentrate. ADC s of all amino acids were >95%, and mean ADC s for amino acids were similar to the values observed for ADCCP . Soybean coproducts had good nutritional value in extruded diets fed to tilapia. Methionine, histidine and valine were the limiting amino acids in all evaluated ingredients.