Banca de DEFESA: RAIMUNDO AUDEI HENRIQUE JUNIOR

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : RAIMUNDO AUDEI HENRIQUE JUNIOR
DATA : 24/01/2024
HORA: 14:00
LOCAL: https://meet.google.com/qcf-tpbm-owb
TÍTULO:

BIOTECHNOLOGICAL POTENTIAL OF THE FRUIT OF Batis maritima L. AS A FEED SUPPLEMENTATION STRATEGY FOR NILE TILAPIA.

PALAVRAS-CHAVES:

halophyte, maturation stages, food supplement, Nile tilapia.

 

PÁGINAS: 70
GRANDE ÁREA: Outra
ÁREA: Ciências Ambientais
RESUMO:

The aim of this study was to evaluate the potential of B. maritima fruit flour as a food supplement for Nile tilapia (Oreochromis niloticus). First, a morphometric and physicochemical characterization of the fruits was carried out in a Completely Randomized Design (DIC), where each treatment represented a maturation stage: i) green; (ii) greenish-yellow; and iii) yellow, with four replications, with each repetition consisting of 12 fruits, totaling 48 fruits per treatment. Analyses of mass, longitudinal and equatorial diameter, firmness, elasticity, color, vitamin C, hydrogen potential, soluble solids, titratable acidity, soluble solids/titratable acidity ratio, total soluble sugars, antioxidants and polyphenols were performed. To obtain the flour, the specimens were crushed and homogenized with the commercial diet, adding carboxymethylcellulose (CMC) as a binder. In addition, centesimal analyses of flour and commercial feed were performed. The experiment with fish was conducted for 90 days at the Aquaculture Sector of UFERSA in DIC, presenting four different treatments, represented by increasing levels of meal inclusion (T1: 0%, T2: 3%, T3: 6%, T4: 9%). Each treatment was replicated in four replications, and each replication comprised ten fish per experimental unit. During this period, biometrics and water quality analyses were carried out. Subsequently, the parameters of zootechnical performance were determined, including average weight, feed intake, feed conversion, growth rate, survival rate and biomass. The data obtained were analyzed using the 5% Tukey test, using the R program. The results of the morphometric and physicochemical characterization of the fruits indicated that the mass and longitudinal diameter regressed to the yellow stage, however, the equatorial diameter increased in the yellow and greenish-yellow stages. The firmness showed constant averages for the green, semi-ripe and ripe fruits, while the elasticity showed a higher average value at the semi-ripe stage. In coloration, the fruits showed increasing data for luminosity and chroma, while the hue angle was decreasing until ripening. Vitamin C values were higher than 50 mg/100g. pH increased during maturity. The soluble solids showed a higher value in the yellow stage, however, the titratable acidity regressed until the last stage of maturation. The soluble solids/titratable acidity ratio (TSS/TTA) showed a high value in the yellow stage. The amount of sugars was low in all stages of maturation, while polyphenols showed a high average in the green stage. In addition, antioxidant activity was verified through the ABTS and DPPH methods. Regarding the inclusion of the food supplement on the tilapia diet, it was found that the treatment without the addition of flour showed a significant increase in the final weight, feed intake and weight gain of the fish. On the other hand, no statistically significant differences were observed in the parameters of initial weight, average initial growth, final average growth, feed conversion and biomass. Despite variations in the averages, the survival rate remained constant in all treatments. Therefore, these findings highlight the influence of maturation stages on the morphological and physicochemical aspects of B. maritima fruit. In addition to contributing to the improvement of fish management and feeding practices.

MEMBROS DA BANCA:
Presidente - 3396 - CYNTHIA CAVALCANTI DE ALBUQUERQUE
Externa ao Programa - 1635 - FRANCISCA MARTA MACHADO CASADO DE ARAÚJO
Externo à Instituição - AMBROSIO PAULA BESSA JUNIOR - UFERSA