Larvicultura do acari pão L333 Hypancistrus sp. (Siluriformes Locariidae): manejo alimentar e densidade de estocagem.

Abstract

Acari Pão L333 (Hypancistrus sp.) is an Amazonian species, endemic from the Xingu River, with an important potential for ornamental aquaculture, because its colors and the high value in the market of ornamental aquatic organisms. However, there is little scientific information about the ideal breeding conditions for the species, such as reproduction, larviculture, feed management and nutrition. In this context, one of the major gaps to the captive production of ornamental aquatic organisms is the lack of knowledge about the requirements and food management of the species. The present study aimed to evaluate some managements in the intensive larviculture of Acari pão L333, more specifically to determine the amount of live food (Artemia nauplii), the stocking density and the time for the food transition from live food to the formulated diet (weaning). The first study was divided into two experiments, where the objective were to evaluate four initial prey concentrations (T100 -100, T200 - 200, T300 - 300 and T400 - 400 nauplii/ larvae/day), with amount of prey doubling every six days of the experiment. The second experiment was carried out to determine the ideal stocking density (1, 5, 10, 15 larvae/L) for the species. In the second study, the best time for the weaning was evaluated, in which the substitution was tested after 5, 10, 15 and 20 days of live food supplied. In addition, two treatments were added, in which the larvae received the live food and the formulated diet throughout the experimental period. The results showed that for the larviculture of the species the initial prey concentration of 400 artemia nauplii /larvae/day and the stocking density of 5 larvae/L are recommended. The best period for the weaning was after five days of live food supplied; however, the results of survival with the exclusive use of the formulated diet emerges as a great possibility for future studies on the topic.