Valor nutricional y digestibilidad del fermentado a base de cascarilla de Cacao “Theobroma cacao L." como alternativa para la acuicultura rural
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Date
2025
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Universidad Nacional de Trujillo
Abstract
El estudio evaluó la viabilidad de la cascarilla de cacao fermentada (Theobroma cacao L.) como alternativa sostenible en la alimentación de alevines de tilapia (Oreochromis niloticus), reduciendo el uso de alimento comercial en acuicultura rural. Se emplearon cuatro tratamientos dietarios: T1 (100% fermentado), T2 (50% fermentado + 50% alimento comercial), T3 (25% fermentado + 75% alimento comercial) y T4 (100% comercial). Durante 45 días, se midieron crecimiento, digestibilidad proteica y supervivencia. Los tratamientos T2 y T3 mostraron ganancias de peso (5.5 g y 6.0 g) y digestibilidad proteica (80.5% y 85.2%) similares a T4 (6.2 g; 88%). La tasa de conversión alimenticia en T2 (1.6) y T3 (1.4) fue competitiva frente a T4 (1.3), indicando que la inclusión parcial del fermentado no afectó el rendimiento. La supervivencia superó el 85% en todos los grupos, confirmando que el producto no comprometió la salud de los peces. El análisis estadístico (Tukey, p <0.05) destacó diferencias significativas entre tratamientos, pero validó que la cascarilla fermentada, combinada con alimento comercial, es una alternativa viable. Se concluye que el uso parcial de cascarilla fermentada reduce costos, promueve sostenibilidad y mejora la rentabilidad en acuicultura rural. Sin embargo, se recomienda optimizar el proceso de fermentación y evaluar impactos a largo plazo en salud piscícola y ambiente
ABSTRACT The study evaluated the viability of fermented cocoa husk (Theobroma cacao L.) as a sustainable alternative for feeding tilapia fingerlings (Oreochromis niloticus), reducing reliance on commercial feed in rural aquaculture. Four dietary treatments were tested: T1 (100% fermented), T2 (50% fermented + 50% commercial feed), T3 (25% fermented + 75% commercial feed), and T4 (100% commercial). Growth, protein digestibility, and survival were measured over 45 days. T2 and T3 achieved weight gains (5.5 g and 6.0 g) and protein digestibility (80.5% and 85.2%) comparable to T4 (6.2 g; 88%). Feed conversion ratios for T2 (1.6) and T3 (1.4) were competitive against T4 (1.3), indicating that partial inclusion of fermented husk did not compromise performance. Survival rates exceeded 85% across all groups, confirming no adverse effects on fish health. Statistical analysis (Tukey, p <0.05) revealed significant differences between treatments but validated fermented husk as a viable alternative when combined with commercial feed. The study concludes that partial use of fermented cocoa husk reduces costs, promotes sustainability, and enhances profitability in rural aquaculture. However, optimizing fermentation processes and assessing long-term impacts on fish health and the environment are recommended.
ABSTRACT The study evaluated the viability of fermented cocoa husk (Theobroma cacao L.) as a sustainable alternative for feeding tilapia fingerlings (Oreochromis niloticus), reducing reliance on commercial feed in rural aquaculture. Four dietary treatments were tested: T1 (100% fermented), T2 (50% fermented + 50% commercial feed), T3 (25% fermented + 75% commercial feed), and T4 (100% commercial). Growth, protein digestibility, and survival were measured over 45 days. T2 and T3 achieved weight gains (5.5 g and 6.0 g) and protein digestibility (80.5% and 85.2%) comparable to T4 (6.2 g; 88%). Feed conversion ratios for T2 (1.6) and T3 (1.4) were competitive against T4 (1.3), indicating that partial inclusion of fermented husk did not compromise performance. Survival rates exceeded 85% across all groups, confirming no adverse effects on fish health. Statistical analysis (Tukey, p <0.05) revealed significant differences between treatments but validated fermented husk as a viable alternative when combined with commercial feed. The study concludes that partial use of fermented cocoa husk reduces costs, promotes sustainability, and enhances profitability in rural aquaculture. However, optimizing fermentation processes and assessing long-term impacts on fish health and the environment are recommended.
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Keywords
Fermentado de cascarilla de cacao, Acuicultura rural, Oreochromis niloticus, Fermentación, Sostenibilidad, Eficiencia alimenticia