%0 Journal Article
%T Palatability of Protein Hydrolysates from Industrial Byproducts for Nile Tilapia Juveniles
%A Altevir Signor
%A F¨˘bio Bittencourt
%A Isabela Guterres Pinto Paulo
%A Suzana Raquel de Oliveira
%A Thiago Gabriel Luczinski
%A Wilson Rog¨Śrio Boscolo
%J Archive of "Animals : an Open Access Journal from MDPI".
%D 2019
%R 10.3390/ani9060311
%X Aquaculture is highlighted as one of the most important activities to generate food with a sustainable character. Developing the production chain as a whole is considerably challenging, especially aiming to sustain its constant growth, thus studies regarding alternative feeds are required in order to meet the nutritional demands of this species. The protein ingredients are responsible for the larger share of this cost at 40¨C70% of the total expenses, and among protein sources, fishmeal is the most used in fish feeds. Improving the use of these byproducts (e.g., from poultry and swine productions) by adopting optimizing technologies represents an environmental, economic, and social alternative. In this sense, this study aimed at determining the palatability of protein hydrolysates made of swine liver, swine mucosa, poultry byproducts, and feathers for Nile tilapia juveniles. Protein hydrolysates increased the final consumption of pellets in comparison to fishmeal and provided the highest palatability index without altering the feeding behavior. Protein hydrolysates from byproducts from the industry of poultry and swine can be used in a sustainable way in diets for Nile tilapia juveniles in replacement of fishmeal
%K feed attractant
%K wastes
%K aquaculture
%K nutrition
%K behavior
%K free amino acids
%U https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616487/