Efecto de la extrusión en la elaboración de un pienso a base de Moringa oleifera Lam y Zea mays como un sustituto parcial de la harina de pescado en la dieta de la etapa adulta de Oreochromis niloticus


La creciente demanda de harina de pescado, así como la búsqueda de alimentos sostenibles, ha llevado al desarrollo de alimentos basados en subproductos y el uso de harinas vegetales, promoviendo la eliminación de alimentos poco asimilados y/o mal consumidos en la acuicultura. Estas son las principales fuentes de los problemas económicos, nutricionales y ambientales en el cultivo intensivo de tilapia del Nilo (Oreochromis niloticus). La cantidad de proteína procedente de la harina de pescado en la dieta de los peces está por encima de los requisitos nutricionales y la tilapia no consume los alimentos que no flotan, lo que provoca un exceso de racionamiento. Este estudio explora el efecto de la extrusión en la elaboración de un pienso a base de harina de hoja de Moringa (Moringa oleifera Lam) y Zea mays como un sustituto parcial de la harina de pescado en la dieta de la etapa adulta de Oreochromis niloticus. El análisis reveló que la dieta propuesta proporciona propiedades físicas deseables para la alimentación de los peces y su crecimiento óptimo de tilapia, debido a que presentan un contenido ideal de proteína para la etapa adulta y características como la velocidad de hundimiento, densidad y dureza.



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