EFFECT OF THE RATION PROCESSING ON THE APPARENT DIGESTIBILITY VALUES OF NUTRIENTS FOR THE PIAU (Leporinus elongatus)

The experiment carried out at National Center for Research in Tropical Fish Pirassununga, SP, aiming to determine the effect of the ration processing on the apparent digestibility coefficients of the ingredients for the piau (L. elongatus). A total of 600 males of piau were utilized, allotted into six ponds of 300L. The applied treatments were: grinder processed ration, pelleting ration and extruded ration, utilizing rations with 32% crude protein and 3400 Kcal DE.Kg super(-1). The experiment was in a randomized blocks design with three treatments, three blocks and two replicates. The data were submitted to variance analysis by the SAEG computational package and the means of the treatments compared by SNK test (5% of significance). The results showed that there were significant differences among the digestibility coefficients of both protein and energy for the pelleted and extrused rations (P0.05).Original Abstract: O experimento foi realizado no Centra National de Pesquisa de Peixes Tropicais de Pirassununga, SP, objetivando-se determinar o efeito do processamento da racao sobre os coeficientes de digestibilidade aparente dos ingredientes para o piau (L. elongatus). Foram utilizados 600 machos de piau, distribuidos em seis tanques de 300 L. Os tratamentos aplicados foram: racao farelada, racao peletizada e racao extrusada, formuladas com 32% de PB e 3400 Kcal ED/Kg. O delineamento experimental foi em blocos casualizados, com tres tratamentos, tres blocos e duas repeticoes por tratamento. As analises estatisticas foram realizadas pelo SAEG, com as medias comparadas pelo teste SNK (5%). Houve diferencas entre os coeficientes de digestibilidade da proteina bruta e energia para as racoes peletizada e extusada (P0,05).