Fungos influenciam na composição química, na qualidade textural, na flutuabilidade e no tempo de flutuação de rações mal armazenadas
DOI:
https://doi.org/10.20950/1678-2305/bip.2024.50.e862Palavras-chave:
Colossoma macropomum; Fish farming; Feed storage; Fungal contamination.Resumo
Este estudo avaliou a influência de fungos na qualidade de rações para peixes mal armazenadas, analisando flutuabilidade, tempo de flutuação, composição química e textura. Foram examinadas 21 amostras de ração comercial e seis artesanais, com 81% apresentando contaminação fúngica. Perdas nutricionais significativas foram observadas: nas rações comerciais, houve reduções de 41,97–50,61% em minerais, 17,11–21,69% em proteína bruta, 38,28% em lipídios, 35,16 50,66% em carboidratos e 37,77% em energia bruta. Nas rações artesanais, as perdas foram ainda maiores, com redução de 66,12–84,06% em minerais e até 47% em proteína bruta. A textura dos pellets apresentou endurecimento, esfarelamento e aumento da fraturabilidade, reduzindo a flutuabilidade em ~50% e promovendo lixiviação de nutrientes, acumulando-se no fundo dos viveiros e acelerando a eutrofização. O estudo ressalta os impactos econômicos e ambientais da contaminação fúngica e reforça a importância de armazenamento adequado para evitar micotoxinas e preservar a qualidade nutricional.
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Copyright (c) 2024 Juliana Sousa Terada Nascimento, Jerônimo Vieira Dantas Filho, Bruna Lucieny Temponi Santos, Ana Carolina Anchieta Adriano, Jorge Luís Vidal Cama, Jucilene Cavali, Emerson Carlos Soares, Sandro de Vargas Schons
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