Bibliographic citations
Benito, C., (2022). Digestibilidad y energía digestible de la harinilla de trigo y polvillo de arroz en el Paiche (Arapaima gigas) [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/5399
Benito, C., Digestibilidad y energía digestible de la harinilla de trigo y polvillo de arroz en el Paiche (Arapaima gigas) []. PE: Universidad Nacional Agraria La Molina; 2022. https://hdl.handle.net/20.500.12996/5399
@misc{renati/246661,
title = "Digestibilidad y energía digestible de la harinilla de trigo y polvillo de arroz en el Paiche (Arapaima gigas)",
author = "Benito Guardamino, Carlos Ernesto",
publisher = "Universidad Nacional Agraria La Molina",
year = "2022"
}
The present research work was conducted at the Laboratory of Nutrition and Food Research of fish and crustaceans (LINAPC), academic department of Nutrition, at National Agrarian University La Molina (UNALM). The aim of this study was to determine the digestibility of nutrients and the content of digestible energy (D.E) of Wheat Midding (W.M) and Rice Bran (R.B), using the indirect method with the chromium oxide marker. (Cr2O3). Three diets were formulated for this experiment: 1st reference diet (99.5% standard diet and 0.5% Cr2O3), 2nd W.M diet (40% wheat midding, W.M; 59.5% standard diet and 0.5% Cr2O3) and 3rd R.B diet (40% rice bran, R.B; 59.5% standard diet and 0.5% Cr203). In addition, 18 paiche fingerlings with an average weight of 237 g were used to form nine experimental units (E.U). Each E.U with 2 fish that were randomly distributed in the three treatments. The results obtained from the apparent digestibility and digestible energy coefficients for wheat midding are 43.25% dry matter, 85.61% crude protein, 85.59% ethereal extract, 49.75% gross energy (G.E) and 2.11 Mcal/ kg of digestible energy (D.E) on a dry basis; and for rice bran are 52.58% dry matter, 76.01% crude protein, 86.42% ethereal extract, 65.45% gross energy (G.E) and 3.27 Mcal/kg of digestible energy (D.E) on a dry basis.
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