Influencia de la composición de ácidos grasos de la dieta sobre la actividad enzimática y la histología digestiva del jundiá (Rhamdia quelen)
DOI:
https://doi.org/10.33448/rsd-v10i3.12530Palabras clave:
Harina de pescado; Crecimiento; Larvicultura; Concentrado de proteína de soja.Resumen
Los ácidos grasos de la dieta pueden influir en el desarrollo del tracto digestivo y la activación inicial de las enzimas digestivas en el pescado. El objetivo de este estudio fue evaluar el efecto del perfil lipídico de la dieta sobre la ontogenia y la actividad de las enzimas digestivas en postlarvas de jundiá alimentadas con dietas prácticas. Se probaron cinco dietas, reemplazando el hígado de ave por concentrado de proteína de soja (CPS) o harina de pescado (FP): control, 15CPS, 30CPS, 15FP y 30FP. La actividad enzimática de los peces se analizó 32 horas después de la fertilización. Se analizaron proteasa, tripsina, quimotripsina, lipasa, amilasa y maltasa. Se analizó el desarrollo histológico desde el inicio de la alimentación hasta los 28 días. La actividad enzimática mostró picos para las postlarvas alimentadas con la dieta 15CPS y los peces alimentados con la dieta 15FP mostraron un mejor crecimiento. El desarrollo del sistema digestivo no sufrió daños por las dietas ofrecidas. Las postlarvas alimentadas con la dieta 30CPS mostraron un desarrollo reducido del tracto digestivo. La dieta 15FP proporciona un buen perfil lipídico para las postlarvas de jundiá.
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