Ichthyometry and electrical bioimpedance analysis to estimate the body composition of tambatinga

Acta Amazonica

Francisco Teixeira Andrade²  Márvio Lobão Teixeira De Abreu¹  João Batista Lopes¹  Agustinho Valente De Figueiredo¹  Maria De Nazaré Bona Alencar Araripe¹  Antônio Hosmylton Carvalho Ferreira¹ 

[1] ,Universidade Federal do Piauí Departamento de Biofísica e Fisiologia Teresina Piauí ,Brazil

关键词: bromatology;    fish;    non-lethal assessment;    reactance;    resistance;    bromatologia;    avaliação não letal;    peixe;    reatância;    resistência;   

DOI  :  10.1590/S0044-59672014000200014

来源: SciELO

【 摘 要 】

Body composition analysis is relevant to characterize the nutritional requirements and finishing phase of fish. The aim of this study was to investigate the relationship between ichthyometric (weight, total and standard length, density and yields), bromatological (fat, protein, ash and water content) and bioelectrical-impedance-analysis (BIA) (resistance, reactance, phase angle and composition indexes) variables in the hybrid tambatinga (Colossoma macropomum × Piaractus brachypomus). In a non-fertilized vivarium, 520 juveniles were housed and fed commercial rations. Then, 136 days after hatching (DAH), 15 fish with an average weight of 37.69 g and average total length of 12.96 cm were randomly chosen, anesthetized (eugenol) and subjected to the first of fourteen fortnightly assessments (BIA and biometry). After euthanasia, the following parts were weighed: whole carcass with the head, fillet, and skin (WC); fillet with skin (FS); and the remainder of the carcass with the head (CH). Together, FS and CH were ground and homogenized for the bromatological analyses. Estimates of the body composition and yields of tambatinga, with models including ichthyometric and BIA variables, showed correlation coefficients ranging from 0.81 (for the FS yield) to 1,00 (for the total ash). Similarly, models that included only BIA variables had correlation coefficients ranging from 0.81 (FS and CH yields) to 0.98 (for the total ash). Therefore, in tambatinga, the BIA technique allows the estimation of the yield of the fillet with skin and the body composition (water content, fat, ash, and protein). The best models combine ichthyometric and BIA variables.

【 授权许可】

CC BY   
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