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Archivos de Zootecnia

On-line version ISSN 1885-4494Print version ISSN 0004-0592


COSTENARO-FERREIRA, C. et al. Defatted rice bran low phytic acid in the diet of grass carp. Arch. zootec. [online]. 2013, vol.62, n.237, pp.53-60. ISSN 1885-4494.

With the need of supplementary feeding of grass carp (Ctenopharyngodon idella) with artificial diets, have been sought regional ingredients for this formulation. Rice producing countries have large supply of defatted rice bran, but its use in non ruminant feed is limited by the presence of phytic acid. Thus, we evaluated the performance and deposition of minerals in bones of juvenile grass carp fed diets containing 25 % defatted rice bran common (FADE), 25 % defatted rice bran phytic acid extracted (FADEX) or control diet with conventional ingredients (CONT) in fish nutrition. For this, 300 grass carp juveniles (7.37 ± 0.61 g) were fed a pelleted diet three times daily for 60 days in recirculation system with controlled temperature water. At 30 and 60 days were assessed weight, total length (CT), specific growth rate (TCE), average daily gain (GMD), condition factor (FC) and apparent feed conversion ratio (CAA) and, after 60 days, gain weight (GP), carcass yield, deposition of calcium, phosphorus and ash in the bones. The experimental design was completely randomized with four replications. The data submitted to analysis of variance and mean comparison by Duncan test at 5 % level of significance. After 30 days treatment FADEX showed TCE and GMD values higher than the CONT and FADE. At the end of the experiment it was found that CT, GP and TCE fish fed FADEX were significantly larger than the others, but not GMD, indicating a possible adaptation to phytic acid treatment FADE. FADEX promoted greater deposition of P in bones that FADE and CONT. It was concluded that the FADEX improves performance and enhances the deposition of P in the bones of juvenile grass carp and can be used as feed ingredient in the inclusion tested.

Keywords : Ctenopharyngodon idella; Juvenile; Forage; Protein quality.

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