Interacción de los suelos sulfatados ácidos con el agua y sus efectos en la sobrevivencia del bocachico (Prochilodus magdalenae) en cultivo

Sandra C. Pardo Carrasco; Héctor Suárez Mahecha; Vicente M. Pertuz Buelvas

doi:10.17533/udea.rccp.324496

Autores

Sandra C. Pardo Carrasco
Héctor Suárez Mahecha
Vicente M. Pertuz Buelvas

DOI:

https://doi.org/10.17533/udea.rccp.324496

Palavras-chave:

bocachico, Prochilodus magdalenae,, solos sulfatados ácidos

Resumo

A aqüicultura nas zonas costeiras cresce rapidamente e para a construção de estanques utilizam-se manguezais pantanais e banhados. Na construção, o solo é escavado e usado como material para a conformação dos diques, originando freqüentemente a exposição de solos ácidos (SSA) que possuem extrema acidez, porcentagem de saturação menor ao 50% e alumínio intercambiável maior de 5 Cmol+Kg-1de solo. Quando este solo é exposto ao ar, a pirita de ferro (FeS2) oxida-se (FeSO4) liberando H2SO4, o qual ao dissociar-se na água reduz o pH a valores inferiores de 4. Os SSA podem ter pH de 5 a 7 quando permanecem inundados, mas, sim são drenados e expostos ao ar, podem diminuir a 2 ou 3. No município de Cotorra (Córdoba), foi construído um estanque (1.5ha) removendo e expondo o solo. Posteriormente foi inundado com água de um pântano (pH 6.5; OD 3 mg/l; alcalinidade 120 mg/l) e foram plantados 10.000 alevinos de bocachico. Uma hora depois, todos os peixes morreram. Com o objetivo de determinar a possível causa de morte, foram analisados: o solo, a água e as brânquias. A análises do solo revela um SSA com pH ácido, alto conteúdo de matéria orgânica e níveis altos de S, Fe e Mn. A análises da água mostra um pH letal para a maioria de peixes, Fe, Al e CO2 por acima dos máximos permitidos. Nas brânquias foram encontradas alterações microcirculatória em lamelas branqueais. Sugere-se que a causa de morte dos bocachicos foi a acidez da água, devido à inibição do intercambio Na+/H+ nas brânquias por excesso de H+ e de Al+, afetando a permeabilidade do epitélio branquial incrementando a perda de íons, alterando mais a osmoregulação. É evidente que os SSa absorvem e liberam nutrientes, intercambiando sustâncias com a água afetando a qualidade.

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