RESUMO
The world tilapia production faces seasonal variations. However, very few nutritional studies have addressed suboptimal temperature. We evaluated the effect of two temperatures (20 or 30⯰C) and two vegetable oil blends (one rich in corn oil (COR) and one rich linseed oil (LIN)) on tilapia growth, body composition, and blood parameters using a 2×2 factorial design with the following treatments: COR-20; LIN-20; COR-30; LIN-30 (Trial 1). In addition, we also evaluated the effect of postingestive signals of dietary oils when the organoleptic properties of diets were isolated (Trial 2). In the Trial 1, 256 fish (15.36⯱â¯0.14â¯g) were placed in 16 aquariums and submitted during 30â¯days to the 2×2 factorial designs: COR-20; LIN-20; COR-30; LIN-30. The temperatures were established in two independent water recirculation systems. In the Trial 2, 96 fish (34.02⯱â¯0.79â¯g) were placed in 12 aquariums and subjected to the same experimental design of Trial 1, but to evaluate fish feeding behavior. They were allowed to select the encapsulated diets provided in different feeding halls to evaluate if diet preferences are influenced by postingestive signals. As the Trial 1 results show, diets had no significant effects on growth, dietary protein use, and body centesimal composition, but 30⯰C induced the best performance and protein deposition (Pâ¯<â¯0.05). LIN-20 showed lower very-low-density lipoprotein and cortisol, but higher high-density lipoprotein (HDL), aspartate aminotransferase (AST), alanine aminotransferase (ALT), and triglycerides (TG) than COR-20 (Pâ¯<â¯0.05). COR-30 presented higher HDL, AST, ALT, TG, and cortisol than LIN-30. The fish fed COR showed lower C20:5n-3 (EPA) and higher n-6 than fish fed LIN (Pâ¯<â¯0.05). The fish fed LIN had high n-3 highly unsaturated fatty acid. ∑ polyunsaturated fatty acid was higher at 30⯰C. Finally, the tilapia in Trial 2 showed clear diet intake regulation and preference for LIN (Pâ¯<â¯0.05), regardless of temperature. In short, lipid sources had no influence on tilapia performance; however, temperature affects carcass lipid deposition as well as fatty acids profile. Notably, the preference for linseed oil can suggest nutritional metabolic issues, contributing to animal behavior knowledge.
Assuntos
Ciclídeos , Óleos de Plantas , Adaptação Psicológica , Animais , Composição Corporal , Dieta/veterinária , Ácidos Graxos , Óleos de Peixe , Temperatura , ÁguaRESUMO
Animals do not eat whatever food item they encounter, but choose different foods that best match their requirements. Fish exhibit such "nutritional wisdom" and adapt their feeding behaviour and food intake according to their needs and the nutritional properties of diets. In this paper, we tested the ability of Nile tilapia to select between diets with a balanced or unbalanced composition of essential amino acids. To this end, three different diets were prepared: a gelatine based diet (D(1)), a gelatine diet supplemented with three essential amino acids (EAA, l-tryptophane, l-methionine, l-threonine) (D(2)), and a diet containing only cellulose and the three crystalline EAA (D(3)). In addition, the putative role of both orosensorial factors (using pellets vs capsules) and social interactions (single vs groups of ten fish) was investigated. To this end, a total of 68 male tilapia of about 141±48 g (mean±S.D.) were challenged, individually or in groups, to select between D(1)vs D(2) using pellets dispensed by self-feeders (exp. 1). In another experiment (exp. 2), 11 individual fish were challenged to select encapsulated diets with non flavour or smell proprieties (D(1)vs D(2)), and in exp. 3 fish were challenged to self-supplementation in EAA (D(1)vs D(3)). The results showed the ability of tilapia to avoid the EAA-deficient diet, choosing 82.2% D(2) in the case of individual fish, and 80.8% D(2) in the case of fish groups. Dietary selection was not directly driven by the orosensorial characteristics of food, since tilapia sustained a higher preference for D(2) when fed with encapsulated diets. Finally, in exp. 3 tilapia self-supplemented the EAA deficiency by selecting a synchronised combination of D(1) and D(3) that matched their nutritional requirements. These findings highlighted the capacity of fish to make dietary selection based on the EAA content, which should be considered when discussing food intake regulation mechanisms, and diet formulation and supplementation with EAA.