Bibliographic citations
Vela, C., (2023). Evaluación de energía digestible y digestibilidad aparente de tres dietas comerciales y dieta a base de torta de Sacha Inchi (Plukenetia volubilis L.) en juveniles de tilapia (Oreochromis niloticus) [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/5184
Vela, C., Evaluación de energía digestible y digestibilidad aparente de tres dietas comerciales y dieta a base de torta de Sacha Inchi (Plukenetia volubilis L.) en juveniles de tilapia (Oreochromis niloticus) []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2023. http://hdl.handle.net/11458/5184
@misc{renati/1053989,
title = "Evaluación de energía digestible y digestibilidad aparente de tres dietas comerciales y dieta a base de torta de Sacha Inchi (Plukenetia volubilis L.) en juveniles de tilapia (Oreochromis niloticus)",
author = "Vela Apagüeño, Cristian Jhoao",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2023"
}
Evaluation of digestible energy and apparent digestibility of three commercial diets and Sacha Inchi (Plukenetia volubilis. L) cake-based diet in tilapia juvenile (Oreochromis niloticus) The research work was carried out in the facilities of the Veterinary Medicine School located in the Fundo Miraflores of the National University of San Martin - Bello Horizonte Road - Banda de Shilcayo. The objective of this work was to evaluate the apparent digestibility of three commercial diets and to evaluate the cooking time (0, 15 and 30 min) of a diet prepared with the inclusion of sacha inchi cake, in the apparent digestibility and digestible energy of dry mass, proteins and lipids. A RAS system was used, using 12 aquariums suitable for the extraction of feces, the indirect method was used for the determination of apparent digestibility, using chromium oxide as a marker. The results conclude that, in the evaluation of digestibility in commercial diets, both in Tilapia (Oreochromis niloticus), there was a significant difference (p<0.05) in the digestibility of dry mass; in Tilapia, as well as in protein. In the evaluation of cooking time, a significant influence (p<0.05) of this variable was found in the apparent digestibility of dry mass and protein; the apparent digestibility increased when cooking time increased up to approximately 20 min, and then decreased when cooking time increased. Regarding digestible energy, both in the commercial diets and in the diet with the inclusion of sacha inchi cake, a significant influence (p<0.05) was found in the dry mass of Tilapia (Oreochromis niloticus).
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