Potencialidad del Uso de las Leguminosas como Fuente Proteica en Alimentos para Peces
Abstract
Debido al costo elevado y fluctuaciones en la disponibilidad de la harina de pescado, las
proteínas vegetales se han constituido como la alternativa más viable para su sustitución en
dietas acuícolas. Las leguminosas están consideradas como la principal proteína vegetal por
su elevado contenido de proteína de buena calidad, vitaminas y minerales, particularmente
fósforo y hierro, sin embargo su calidad nutricional es afectada por la presencia de factores
antinutricionales entre los que destacan los inhibidores de proteasas. La soya es la leguminosa
más ampliamente utilizada en la alimentación de peces ya sea entera o como harina
desengrasada. Los estudios indican que la soya entera tratada con calor puede sustituir hasta
73% de la proteína animal en dietas para peces, mientras que la harina es considerada
actualmente uno de los ingredientes más importantes en dietas para salmónidos y bagre, en
cuya dieta puede sustituir 75 y 100% de la proteína animal, respectivamente. Las tilapias
también crecen adecuadamente con dietas a base de harina de soya como única proteína.
Debido a la demanda sobre la soya, se han explorado otras fuentes de proteína para alimentos
acuícolas, entre las que destaca la variedad de lupino baja en antinutrientes, con al que se ha
logrado sustituir hasta 40% de la harina de pescado en dietas para peces principalmente
salmónidos. Entre las oleaginosas, también se ha usado en la alimentación de los peces la
harina o pasta de cacahuate, probada como ingrediente proteico secundario mezclado con
otras proteínas vegetales, siendo posible incluir hasta un máximo de 25% en alimentos para
carpa, tilapia y bagre. Además de estos materiales, se han probado varios tipos de
leguminosas no convencionales entre las que se encuentran los chícharos, que pueden
sustituir hasta 18% de la proteína en dietas para lobina marina. La hoja de leucaena, a pesar
de su alto contenido de mimosina, una vez remojada puede aportar hasta 25% de proteína
animal en dietas para tilapia y carpa. La inclusión de harina de hoja de alfalfa provoca
resultados negativos, sin embargo sus concentrados proteicos pueden sustituir hasta 35% de
la proteína animal en dietas para tilapia. La inclusión de semillas de canavalia o de sesbania
tratadas para eliminar sus antinutrientes permitió sustituir 25% de la proteína en dietas para
tilapia, mientras que con los frijoles verde y negro se logró sustituir hasta 33% de la proteína
animal en dietas para tilapia. La vigna se ha probado en dietas para tilapia en forma harina o
de concentrado proteico, con los que se puede sustituir entre 30 y 50% de la proteína animal
en dietas para tilapia. Los efectos adversos asociados al uso de leguminosas se refieren a
reducción en el crecimiento, baja digestibilidad y deficiencia de fósforo y de energía, atribuidos
a la presencia de inhibidores de tripsina, fitatos y oligosacáridos indigeribles, además de
aminoácidos libres. La mayor parte de las investigaciones con soya y lupino se han hecho con
salmónidos y bagre, mientras que las leguminosas no convencionales se han estudiado
principalmente como alimento para tilapia. De acuerdo con los resultados disponibles en la
literatura, las leguminosas, principalmente las especies tropicales no utilizadas en la
alimentación humana, tienen un gran potencial como alimento para peces, ya que se pueden
producir de manera intensiva durante la mayor parte del año. Se requieren mayores esfuerzos
para identificar y caracterizar nuevas leguminosas o sus subproductos, con atributos
apropiados para sustituir a la harina de pescado en dietas para peces., así como también,
evaluarlas en campo para comprobar su desempeño a escala comercial.
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