Effects of soy protein ratio, lipid content and minimum level of krill meal in plant-based diets over the growth and digestibility of the white shrimp, Litopenaeus vannamei

Autor(es)

Sabry-Neto, H. ; Lemos, D. ; Raggi, T. ; Nunes, A. J. P.

• Tipo de documento: Artigo Científico
• Fonte: AQUACULTURE NUTRITION; v. 23, n. 2, p. 293-303, APR 2017.
• Citações Web of Science: 2

Resumo

This study evaluated the effects of soy protein ratio, lipid content and the minimum dietary level of krill meal in plant-based diets over the growth performance and digestibility of Litopenaeus vannamei. Nine plant-based diets varied the soybean meal (SBM) and soy protein concentrate (SPC) inclusion ratio at 1 : 2.3, 1 : 1 and 2.5 : 1, and their dietary lipid content at 121.4 +/- 9.4, 102.3 +/- 1.2, and 79.9 +/- 1.2 g kg(-1) (in a dry matter basis). An additional diet containing 120 g kg(-1) of fish meal (salmon by-product) was used as a control. Krill meal was included at 0, 5, 10, 20 and 30 g kg(-1) in a new set of plant-based diets. After 10 weeks in clear-water tanks of 0.5m(3), no effect of SBM:SPC ratio and dietary lipid content was detected on shrimp survival. However, dietary lipid levels of 80 and 121 g kg(-1) combined with a high SPC to SBM resulted in the lowest final body weight and the poorest apparent crude protein digestibility, respectively. Krill meal increased feed intake at only 10 g kg(-1), while at 20 g kg(-1), it accelerated shrimp growth, increased yield and reduced food conversion ratio. (AU)

• Processo FAPESP: 07/07051-9 - Digestibilidade in vitro de proteína utilizando enzimas espécie específicas: potencial de identificação de ingredientes de reação sustentáveis para o cultivo de camarões marinhos (Sustain-Ing)
• Beneficiário: Daniel Eduardo Lavanholi de Lemos
• Modalidade de apoio: Auxílio à Pesquisa - Regular