Effect of gelatinization degree and inclusion level of dietary starch on the characteristics of digesta and faeces in Nile tilapia (Oreochromis niloticus (L.))
Higher faeces removal efficiency can help and reduce the negative impact of faecal waste on water quality and on the environment. Physicochemical properties of feed ingredients/nutrients may change the faeces characteristics and the ratio of removed to non-removed solids. The aim of this study was to assess what physicochemical properties of the diet (viscosity, fermentation and dry matter) influence faeces characteristics and faeces removal using Oreochromis niloticus (L.) as the test animal. Four experimental diets were formulated by the addition of two types of starch differing in gelatinization degree (gelatinized and native) and two levels (high and low) of starch to a basal diet according to a 2 × 2 factorial design. The diets were assigned to 16 tanks with 40 fish each, with four replicates for each diet. Replacement of native starch by gelatinized starch improved faeces removal rate, growth and digestibility (P <0.01), but reduced fermentation (P <0.05) at the end of the intestine. Addition of gelatinized starch did not change viscosity and dry matter of the digesta at the end of the intestine. A high level of starch in the diet also increased digestibility, growth and faeces removal percentage (P <0.05). Fermentation and dry matter content at the end of the intestine were not influenced by a high starch diet, but viscosity was higher at the high level of starch inclusion. Volatile fatty acid levels in the stomach of Nile tilapia were high in the treatments with gelatinized starch. In conclusion, intestinal fermentation induced by native starch had a negative impact on faeces removal efficiency. A higher inclusion level of starch resulted in a higher viscosity of the digesta, leading to higher faeces removal efficiency
| Main Authors: | , , |
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| Format: | Article/Letter to editor biblioteca |
| Language: | English |
| Subjects: | carbohydrate utilization, digestibility, fecal quality, feed-intake, fermentation, fish, gastrointestinal-tract, polysaccharides, rainbow-trout, transit-time, |
| Online Access: | https://research.wur.nl/en/publications/effect-of-gelatinization-degree-and-inclusion-level-of-dietary-st |
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