Variação da composição química corporal de tilápias (Oreochromis niloticus) com o crescimento

Abstract

The differentiated growth of tilapia strains can result to different content of proteins and lipids in carcass and meat. The aim of this study was to evaluate the corporal chemistry composition during growth of tilapias of the Tailandeza and commercial strains. The study was carried out in a dam of the Parque Ecológico Cidade da Criança in Presidente Prudente, SP. It was sampled monthly six fish of each strains which were submitted of the evaluation of the chemistry composition in the Laboratório de Análises de Alimentos of Universidade do Oeste Paulista. It was used the Sisvar Statistic Program, performing analysis of variance and measure tests of Scott-Knott for each constituent of the body. The statistic analyze showed significative differences (p<0.05) in the fat content during the growth of tilapias of the commercial strains. These results confirm some reports in the literature about total fat content tend to increase with the growth of fish and reach its maximum value at the final of the principal period of the alimentation of the year. The chemistry composition of the Tailandeza tilapia strains didn’t show significative variation with the growth.

Keywords

• Oreochromis niloticus
• Tilapia
• Corporal composition
• Growth
• Development