Resumen

NOVOA, Diana Milena Torres; JUNIOR, Manuel Vazquez Vidal; DE ANDRADE, Dalcio Ricardo  y  NERY, Victor Libardo Hurtado. Apparent digestibility of gross energy and protein of foods for Red Tilapia (Oreochromis sp). Zootecnia Trop. [online]. 2013, vol.31, n.2, pp.141-149. ISSN 0798-7269.

The aim of this research was to determine the apparent digestibility coefficients (ADC) ofcrude protein and gross energy of some foods for red tilapia was conducted this research. Weused 378 red tilapia of 209 ± 49.4 g, distributedin a completely randomized design with seventreatments and four replicates and 18 fi sh each. A commercial feed was used as a basal diet which was substituted with 30% for food testing.The treatments were Ration reference (100%commercial feed), Rice bran, broken rice, cookieresidue, macaroni residue, flour cassava root and soybean meal. The CDA were determined by the indirect method and using as marker chromicoxide incorporated in the diets. No significant difference (P>0.05) for ADC of CP (84.03, 84.92, 77.97, 80.25, 87.51 and 84.54% ) and ADC of EB (65, 83, 90.23, 75.54, 82.92, 83.14 and 82.26%)for rice bran, broken rice, cookies residue,macaroni residue, cassava root meal and soybeanmeal respectively. It was found that the ADC of CP and evaluated food are relatively high indicatingthat tilapia efficiently harnesses the energy and protein contained in the foods used, it is possibleto use these ingredients in practical diets fortilapia vermilion objective of this research was todetermine the apparent digestibility coefficients (ADC) of crude protein and gross energy of some foods for red tilapia was conducted this research.

Palabras clave : Alternative Foods; digestibility; metabolism; Oreochromis; (Sources: IEDCYT, DeCS).

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