Bibliographic citations
Marlo, J., (2019). Influencia de sustitución de harina de pescado por torta de sacha inchi (Plukenetia volubilis) sobre los parámetros de crecimiento, composición bromatológica y características sensoriales de tilapia (Oreochromis niloticus) durante la fase de engorde [Tesis, Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/3467
Marlo, J., Influencia de sustitución de harina de pescado por torta de sacha inchi (Plukenetia volubilis) sobre los parámetros de crecimiento, composición bromatológica y características sensoriales de tilapia (Oreochromis niloticus) durante la fase de engorde [Tesis]. PE: Universidad Nacional de San Martín. Fondo Editorial; 2019. http://hdl.handle.net/11458/3467
@misc{renati/1056209,
title = "Influencia de sustitución de harina de pescado por torta de sacha inchi (Plukenetia volubilis) sobre los parámetros de crecimiento, composición bromatológica y características sensoriales de tilapia (Oreochromis niloticus) durante la fase de engorde",
author = "Marlo Montenegro, Josue",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2019"
}
The objective of this work was to determine the productive behavior of tilapia (Oreochromis niloticus), fed with diets containing sacha inchi cake (Plukenetia volubilis L.), which is a byproduct of obtaining oil, with high protein content, high quality and with residual fat. Cultivation was carried out in the district of Banda de Shilcayo, province of San Martín department of San Martín, using earthen ponds. A completely randomized design (DCA) was applied, with 04 treatments and 02 repetitions, totaling 8 trials. During the 100-day tilapia culture period (fattening stage), the effect of four 25% isoprotetic diets (prepared from fish meal, soybean cake, sacha inchi cake, corn flour, wheat flour, etc.) was studied. rice, starch and vitamin premix) in growth in weight and length, weight gain (GPA) and length (GLA), absolute growth rate in weight (TCAP) and length (TCAL), feed conversion (CA) and rate of Protein efficiency (TEP), in addition, the influence of the diets on the proximal composition and on the sensory characteristics of the tilapia (taste, smell) was determined and, finally, the economic analysis and profitability by treatment was carried out. The results showed that the substitution of fishmeal for sacha inchi cake in the best treatment that influenced the productive and commercial parameters was the D2 diet (20% sacha inchi cake). It was also found that 20% of sacha cake had a better feed conversion and protein efficiency. In what was the sensory evaluation, the greatest acceptance by the panelists was the D2 diet with 20% sacha inchi cake. With the D2 diet with 20% sacha inchi cake, the lowest cost per kg of fresh fish (7.76 new soles) and higher profitability (28.74%) were obtained.But it can be said that diets fed with D2 and D4 did not have much difference
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