Efeitos da inclusão de bagaço de uva fermentado (Vitis sp.) no desempenho de crescimento, peroxidação lipídica e hematologia de juvenis de Mugil liza
DOI:
https://doi.org/10.20950/1678-2305/bip.2026.52.e968Resumo
Este estudo investigou o uso potencial de bagaço de uva fermentado (FerGP) como ingrediente dietético para tainhas juvenis (Mugil liza). O desempenho de crescimento, a peroxidação lipídica hepática e a hematologia de tainhas juvenis alimentadas com vários níveis de FerGP foram avaliados. O total de 225 peixes (0,57 ± 0,01 g) foi distribuído aleatoriamente em 15 tanques e alimentado ad libitum três vezes ao dia por 65 dias com diferentes níveis de FerGP (2,5, 5, 10 e 15%). Não houve diferenças significativas (p > 0,05) nos parâmetros hematológicos. Em relação aos parâmetros zootécnicos, FerGP 15% apresentou diferença significativa em comparação com os outros. A inclusão dietética de FerGP reduziu significativamente a peroxidação lipídica hepática, conforme indicado pela diminuição dos valores de substância reativa ao ácido tiobarbitúrico (TBARS), e não foram observadas diferenças significativas nos parâmetros hematológicos. Este estudo demonstrou que 15% de FerGP pode ser usado para aumentar o crescimento e reduzir a peroxidação lipídica no fígado.
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Copyright (c) 2026 Cybele Guimarães Pinheiro, Luis Alberto Romano, José Maria Monserrat, Juan Buitrago Ramírez, Marcelo Borges Tesser
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