HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Dale, N. M. Articles by Romo, G. Search for Related Content PubMed Articles by Dale, N. M. Articles by Romo, G.

Nutrient Value of Tilapia Meal

N. M. Dale^*, M. Zumbado, A. G. Gernat and G. Romo

^* Poultry Science Department, University of Georgia, Athens, Georgia 30602;
University of Costa Rica, San Jose, Costa Rica;
Poultry Science Department, North Carolina State University, Raleigh, North Carolina 27695; and
Pronaca, Quito, Ecuador

Correspondence: N. M. Dale, E-mail: ndale{at}uga.edu

By-products of the processing of tilapia are beginning to appear as feed ingredients. Eight samples were obtained and evaluated for nutrient content so as to provide the nutritionist with a baseline of information with which to consider possible use of this ingredient. At the present time, there is considerable variation in the composition of tilapia meals from different sources. Nutrient composition ranged from: CP, 52.5 to 57.8%; TME_n, 2,374 to 3,269 kcal/kg; and Ca, 5.2 to 10.6%. As significant variation was noted in levels of most nutrients, confirmatory analysis on specific samples is recommended prior to general use in formulation.

Key Words: tilapia meal • fish meal • protein • metabolizable energy • fatty acid