Aplicaciones a la Mejora de la Utilización Nutritiva del Alimento en Cíclidos Cultivados en México
Keywords:
eficiencia enzimática, digestibilidad, hidrólisis, inhibidores, harinasAbstract
El abastecimiento de materias primas para la fabricación de alimento se está dejando sentir, el aumento de la demanda de ingredientes para la alimentación de peces se está enfocando en nuevas fuentes de proteínas, con la finalidad de disminuir la inclusión de harina de pescado, por tal razón en los últimos años las investigaciones pretenden enfocarse en la evaluación de fuentes de proteína de origen vegetal y animal. El presente trabajo pretende dar a conocer los avances en la investigación de nuevas alternativas alimenticias para la nutrición de peces, evaluando su digestibilidad, grado de inhibición, y evaluación de enzimas digestivas a través del tracto intestinal, dando como resultado que la hidrólisis de la proteina en especies como castarrica (Cichlasoma uruptalmus) muestran una mayor digestibilidad al sorgo, estos se debe a que los hábitos alimenticios de estas especie es omnivora, en el caso de las tenguayacas (Petenia splendida) se observo que los peces tienen mayor digestibilidad a las harinas de fuente animal por tener hábitos carnívoros, y con ello tener nuevas alternativas de fuentes de proteína para la fabricasion de piensos altamente digeribles que con ello se cubren varios aspectos como tener las fuentes proteínas a menor costo y obtener piensos que se han mas amigables con el medio ambiente. Los resultados para la inhibición enzimática muestran que los extractos de los ciclidos frente a concentraciones crecientes de harinas reflejan que la harina de sorgo presenta los mayores niveles de inhibición sobre las proteasa alcalinas de la tenguayaca alcanzando un porcentaje de inhibición del (60%) a partir de una concentración de 1.2 mg/ml de harina. En la evalución de eficiencia de proteína los resultados obtenidos en ambas enzimas tripsina y quimotripsina muestran un valor de 25.04 ± 3.70 y 24,41 ± 1,26 unidades, respectivamente, mientras que en el intestino posterior este es de (2,39 ± 1,00 y 4,90 ± 1,28 unidades, respectivamente). Después del tiempo de hidrólisis el 10 % de los aminoácidos presentes fueron liberadosDownloads
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