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Desempeño Biológico De Juveniles De Totoaba Macdonaldi Aclimatados A

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Desempeño Biológico De Juveniles De Totoaba Macdonaldi Aclimatados A Centro de Investigación Científica y de Educación Superior de Ensenada, Baja California Doctorado en Ciencias en Acuicultura Desempeño biológico de juveniles de Totoaba macdonaldi aclimatados a diferentes temperaturas y alimentados con distintos niveles de inclusión de harina de soya en la dieta Tesis para cubrir parcialmente los requisitos necesarios para obtener el grado de Doctor en Ciencias Presenta: Eloy Eduardo Yen Ortega Ensenada, Baja California, México 2020 Tesis defendida por Eloy Eduardo Yen Ortega y aprobada por el siguiente Comité Dra. Mónica Hernández Rodríguez Dr. Juan Gabriel Correa Reyes Codirectora de tesis Codirector de tesis Miembros del comité Dra. Ma. del Refugio González Esparza Dr. Benjamín Barón Sevilla Dr. Daniel Badillo Zapata _____________________________________ Dra. Fabiola Lafarga De la Cruz Cordinadora del posgrado en Acuicultura ____________________________________ Dra. Rufina Hernández Martínez Directora de estudios de Posgrado Eloy Eduardo Yen Ortega © 2020 Queda prohibida la reproducción parcial o total de esta obra sin el permiso formal y explícito del autor y director de la tesis ii Resumen de la tesis que presenta Eloy Eduardo Yen Ortega como requisito parcial para la obtención del grado de Doctor en Ciencias en Acuicultura. Desempeño biológico de juveniles de Totoaba macdonaldi aclimatados a diferentes temperaturas y alimentados con distintos niveles de inclusión de harina de soya en la dieta Resumen aprobado por: Dra. Mónica Hernández Rodríguez Dr. Juan Gabriel Correa Reyes Codirectora de tesis Codirector de tesis En el presente trabajo se evaluaron los parámetros de crecimiento, índices productivos, la composición de ácidos grasos en el músculo, los parámetros sanguíneos, la preferencia térmica y la resistencia térmica de juveniles de Totoaba macdonaldi en respuesta a la temperatura de aclimatación (23, 26 y 29 °C) y al remplazo del 32, 43 y 56% de la harina de pescado (HP) por harina de soya (HS) en la dieta. Después de 61 días de cultivo la interacción de estos factores no afectó la supervivencia, la concentración y el tipo de ácidos grasos del músculo y la concentración de glóbulos rojos (GR) de los peces. En estas tres temperaturas, el remplazo de HP por HS afectó la concentración de proteínas totales (PT), albuminas (ALB), globulinas (GLOB), glucosa (GLU), triglicéridos (TG), aspartato aminotransferasas (AST), alanina aminotrasferasas (ALT) y la relación albumina:globulina (ALB:GLOB) de los peces. El factor de conversión alimenticia, la concentración de glóbulos blancos (GB), la concentración GLU, TG, AST, ALT y la resistencia térmica de los peces aclimatados a 23 y 26°C fueron afectados por la dietas con harina de soya, mientras que a 29 °C, influyó en el peso promedio, la ganancia en peso, la tasa de crecimiento específico (TCE), la tasa de eficiencia proteica (TEP), el factor de condición, el coeficiente de crecimiento térmico, el hematocrito (Htc), el volumen corpuscular medio (VCM) y la temperatura preferida. La temperatura de aclimatación 23 y 26 °C tuvo un efecto en el peso promedio, la TCE, la ganancia en peso, la TEP, la concentración de AST y ALT, la temperatura preferida y la resistencia térmica, mientras que la interacción temperatura-dieta afectó la concentración de GB, ALB, TG y la relación ALB:GLOB de los peces en 23 y 26°C. La menor concentración de algunos componentes de la química sanguínea (PT, ALB, GLOB, GLU y TG) se presentó a 23 y 26 °C con la dieta control (D0%) y cuando la HP se sustituyó en un máximo de 32% (D1). La temperatura preferida más alta (27.72 °C) se registró en los peces aclimatados a 23 °C, mientras que la mayor resistencia térmica (39.83 °C) se presentó en las totoabas aclimatadas a 29 °C y alimentadas con un 56% de HS en la dieta. Independientemente de la temperatura de aclimatación, cuando el porcentaje de HS en la dieta fue mayor, la concentración de GB, PT, ALB, GLOB, GLUC, TG, AST y ALT aumentó, mientras que la temperatura preferida de los peces aclimatados a 29 °C, y la resistencia térmica de los aclimatados a 23 y 26 °C disminuyó. En este contexto, los resultados de este trabajo muestran los posibles efectos que podría tener un alto porcentaje de HS (>32%) en la dieta de T. macdonaldi. Por tal motivo, es necesario complementar estos estudios con la evaluación de otros aspectos sanguíneos y de fisiología energética con el objetivo de comprender el efecto del remplazo de la HP por HS en la salud y la resistencia térmica de esta especie bajo diferentes condiciones térmicas. Palabras Clave: temperatura, harina de soya, biología térmica, hematología, química sanguínea, Totoaba macdonaldi iii Abstract of the thesis presented by Eloy Eduardo Yen Ortega as a partial requirement to obtain the Doctor of Science degree in Aquaculture. Biological performance of juveniles Totoaba macdonaldi, acclimated to different temperatures and levels of inclusion of soybean meal in diet. Abstract approved by: Dra. Mónica Hernández Rodríguez Dr. Juan Gabriel Correa Reyes Codirectora de tesis Codirector de tesis This study evaluated the growth parameters, productive indices, muscle fatty acid profile, blood parameters, thermal preference and thermal resistance of juveniles of Totoaba macdonaldi in response to acclimation temperature (23, 26 and 29 °C) and replacement of 32, 43 and 56% of fishmeal (FM) by soybean meal (SBM) in the diet. After 61 days of culture none of these factors or their interaction affected the survival, muscle fatty acids and red blood cell concentration (RBC) of fish. In these three temperatures, the replacement of FM by SMB affected the concentration of total proteins (TP), albumin (ALB), globulins (GLOB), glucose (GLU), triglycerides (TG), aspartate aminotransferases (AST), alanine aminotransferases (ALT), and the albumin:globulins (ALB: GLOB) ratio of fish. At 23 and 26 °C, the replacement of the FM affected the feed conversion factor, white blood cell (WBC), GLU, TG, AST, ALT concentration, and the thermal resistance. While the average weight, the weight gain, the specific growth rate (SGR), the protein efficiency rate (PER), the condition factor, the thermal growth coefficient, the hematocrit (Htc), the mean corpuscular volume (MCV), and the preferred temperature were affected by the 29°C condition. The acclimation temperature had an effect on the average weight, SGR, weight gain, PER, AST and ALT concentration, preferred temperature, and thermal resistance of T. macdonaldi at 23 and 26 °C, while the temperature-diet interaction affected the concentration of GB, ALB, TG, and ALB:GLOB ratio of fish. The lowest concentration of some parameters of blood chemistry (TP, ALB, GLOB, GLU, and TG) occurred at 23° and 26 °C with control diet (D0%), and when FM was replaced by a maximum of 32%. The highest preferred temperature (27.72 °C) was registered in fish acclimated at 23 °C, while the highest thermal resistance (39.83 °C) was found in organisms acclimated at 29 °C and fed with 56% SBM in the diet. Regardless of the acclimation temperature, when the percentage of SBM in the diet was higher, the concentration of WBC, TP, ALB, GLOB, GLUC, TG, AST, and ALT increased. While the temperature preferred by acclimated fish at 29 °C, and thermal resistance of the acclimated at 23° and 26 °C decreased. In this context, the results of this work show the possible effects the a high percentage of SBM (> 32%) could have in the diet of T. macdonaldi. For this reason, it is necessary to complement these studies with the evaluation of other blood aspects and energy physiology in order to understand the effect of the replacement of FM by SBM on the health and thermal resistance of this species under different thermal conditions. Keywords: Temperature, soybean meal, thermal biology, hematology, blood chemistry, Totoaba macdonaldi iv Dedicatoria A mi madre por haberme apoyado siempre A Rosa e Itzae por ser los dos pilares más importantes en mi vida y la principal fuente de inspiración para alcanzar cada una de mis metas v Agradecimientos Al Consejo Nacional de Ciencia y Tecnología (CONACYT) por la beca otorgada para alcanzar esta meta tan importante. Al Centro de Investigación Científica y de Educación Superior de Ensenada (CICESE) en especial, al Departamento de Acuicultura por haberme aceptado en su programa de Doctorado. Al Centro de Reproducción de Especies Marinas del Estado de Sonora (CREMES) por la generosa donación de los huevos y juveniles de Totoaba macdonaldi, gracias a lo cual fue posible desarrollar este trabajo. A la Dra. Mónica Hernández Rodríguez y al Dr. Juan Gabriel Correa Reyes por aceptar el reto de ser mis directores de tesis. GRACIAS por compartir sus conocimientos y brindarme su apoyo incondicional durante mi formación académica. Pero sobre todo GRACIAS por su paciencia. A mi comité de tesis, la Dra. María. del Refugio González Esparza, el Dr. Benjamín Barón Sevilla y el Dr. Daniel Badillo Zapata por compartir todo su conocimiento y mostrar siempre la disposición de apoyo cuando me hacerque a ellos. Gracias por sus críticas constructivas, sugerencias y recomendaciones lo cual hicieron de esta tesis un mejor trabajo. Al personal docente del Departamento de Acuicultura de CICESE: Dra. Mónica Hernández Rodríguez, Dra. Beatriz Cordero, Dra. Carmen Paniagua, Dra. María. del Refugio González Esparza, Dr. Benjamín Barón Sevilla, Dr. Juan Pablo Lazo, Dr. Eugenio Díaz y Dr. Jorge Cáceres por brindarme su conocimiento durante mi formación académica. Al personal técnico, Uvinai Salgado, Yanet Guerrero, Adrian Celaya, Jesús Mariscal y en especial a Luis Murillo por su valiosa ayuda para la instalación y funcionamiento del sistema de cultivo y al M. en C. Abelardo Campos por su gran colaboración en los análisis hematológicos, de espectrofotometría y de cromatografía de las muestras. A todo el personal administrativo del Departamento de Acuicultura y de Servicios Escolares, M. en C. Dolores Sarracino Ramírez, L. C. E. Norma Alicia Fuentes Domínguez y María Citlali Romero Manzano por la ayuda y consejos en los trámites académicos.
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