Mango extract in tambaqui (Colossoma macropomum) diet: an in vitro and in vivo study

ABSTRACT

Two experiments were carried out in order to evaluate the functional effect of mango extract in vitro and in vivo. The in vitro assay evaluated the growth of Lactobacillus spp; different treatments with mango extract (1% and 3%), cellulose (1% and 3%) and a control group were used. In the in vivo test, 100 juvenile tambaquis were used, with an initial average weight of 57.03 ± 1.05 g, distributed in twenty 1000 L experimental units, in a water recirculation system with a biofilter. Five diets were tested, with different concentrations of mango extract (0, 20, 40, 60 and 80 g kg⁻¹ of diet). The in vitro assay showed that the addition of 3% mango extract presented functional-prebiotic potential against the Lactobacillus spp. strain. The recommended concentration of 40 g. kg⁻¹ of mango extract in the diet for tambaqui improves performance. Some hematological variables showed significant variations but did not harm tambaqui. Mango extract improved muscle glycogen stores. Plasma albumin and nonspecific alkaline protease activity were responsive in fish fed mango extract. Mango extract increases the lactate concentration in the tambaqui intestine.

KEYWORDS:

• Tambaqui
• performance
• digestive enzymes
• blood metabolites
• lactobacillus spp

Acknowledgments

The authors are grateful to CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Brazil). The authors would like to thank CODEVASF, Petrolina, PB, Brazil (Companhia de Desenvolvimento dos Vales do São Francisco e do Parnaíba).

Disclosure statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the study reported in this paper.

Data Availability Statement

The data that support the findings of this study are available from the corresponding author upon reasonable request.