Abstract
Aquaponia e sistema de bioflocos possuem vantagens quando comparados com sistemas convencionais de produção de alimentos, mas estudos que associam esses sistemas são incipientes. O objetivo deste estudo foi avaliar o desenvolvimento de Lactuca sativa em sistemas hidropônicos e aquapônicos (com Rhamdia quelen) com ou sem bioflocos e utilizando mínima infraestrutura. Hidroponia (H-system), aquaponia (Aqua) e aquaponia com bioflocos (Aqua-BF) foram avaliados em delineamento inteiramente casualizado. A alface e os peixes foram produzidos juntos em uma única caixa, sem o uso de estufa. Foram utilizadas 20 plantas m-2. Um total de 168 juvenis de jundiás foi utilizado para Aqua e Aqua-BF. Amônia total, nitrito e turbidez da água foram maiores para Aqua-BF que para H-system e Aqua. A produção de alface foi significativamente maior em Aqua e Aqua-BF do que em H-system. Não houve diferenças entre Aqua e Aqua-BF para produção de alface e desempenho dos peixes. Sob as condições deste estudo, foi possível concluir que o jundiá pode ser usado em sistemas aquapônicos com ou sem bioflocos e que ambos os sistemas podem melhorar a produção de alface. O uso de Aqua-BF pode melhorar a produtividade, mas precisa-se de um melhor estudo para otimizar e simplificar o uso desta tecnologia.
Highlights
The addition of lipids, from vegetable or animal sources, in fish diets is common
There are several factors that may influence the optimum level of lipids needed in fish diets, such as the species and environmental conditions to which they are adapted, food habits, development phase, and the amount of proteins and carbohydrates present in the diet due to the interactions between lipid, carbohydrate and protein metabolism (GARCIA et al, 2013), and the lipid source to be used (ZHOU et al, 2014)
In view of the importance of the use of vegetable oil sources and bioactive components, such as alpha-lipoic acid, in fish nutrition, this study aimed to evaluate the effects of adding of the three sources of vegetable oils and the two concentrations of alpha-lipoic acid on the performance and chemical composition of fillets and histological changes of the liver of pacus
Summary
The addition of lipids, from vegetable or animal sources, in fish diets is common. Besides playing an important rule in food quality, lipids are extremely important for living organisms in general (PORTZ and FURUYA, 2013), as they participate in the formation and maintenance of various tissues, organs and structures, as well as being sources of essential fatty acids (SARGENT et al, 2003). The amount and/or quality of the lipids in the diets may influence the structure of the hepatocytes of the fish livers (CABALLERO et al, 1999) and even the hepatosomatic index of the animals (CHEN et al, 2013). There are several factors that may influence the optimum level of lipids needed in fish diets, such as the species and environmental conditions to which they are adapted (fresh water or salt water, water temperature), food habits (carnivorous or omnivore/herbivore), development phase (larvae, juveniles, adults or breeding), and the amount of proteins and carbohydrates present in the diet due to the interactions between lipid, carbohydrate and protein metabolism (GARCIA et al, 2013), and the lipid source to be used (ZHOU et al, 2014)
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