Apparent digestibility of protein, energy and amino acids of six protein sources included at three levels in diets for juvenile white shrimp Litopenaeus vannamei reared in high performance conditions

作者：de Carvalho Rodrigo A P L F^*; Ota Ricardo Haruo; Kadry Vivian Oliveira; Tacon Albert G J; Lemos Daniel

来源：Aquaculture, 2016, 465: 223-234.

DOI：10.1016/j.aquaculture.2016.09.010

• Shrimp
• Litopenaeus vannamei
• Ingredient
• Amino acid
• Digestibility
• Digestibility method

The apparent digestibility coefficients (ADC) of six practical protein ingredients, Chilean fish meal (FM), soy protein concentrate (SPC), poultry by-product meal (PBM), corn gluten meal (CGM), meat and bone meal (MBM), and hydrolyzed feather meal (HFM), were determined for juvenile white shrimp (Litopenaeus vannamei) at dietary inclusion levels of 10, 20 and 30% within a reference diet containing 20% fish meal. The shrimp was stocked in 500 L tanks equipped with automatic feeders and settling columns for solids collection in a recirculating system. The highest growth rates were observed for the shrimp fed with the test diets with FM and SPC, from the 30% to 10% inclusion levels, followed by the byproducts HFM, MBM, PBM and CGM, from the 10% to 30% inclusion levels. The effects of the protein sources and inclusion levels on the apparent digestibility coefficients of ingredients were more pronounced than in the test diets. The calculated ADC of the test ingredients were significantly affected by the ingredient type and inclusion level, with the exception for the protein ADC. The highest apparent digestibility coefficients of the ingredients were recorded for FM, SPC, PBM and MBM at the 20% inclusion level and CGM at the 30% inclusion level. The apparent amino acid digestibility (AAAD) recorded for the ingredients were different from previously reported values for the L. vannamei. The in vivo method for digestibility determination is subjected to different factors affecting its accuracy. Further studies should aim to improve the precision and produce reliable data to support feed formulation, nutrient assimilation, and aquatic animal performance.
Statement of relevance
Knowledge about the nutritional value of ingredients for shrimp diets is needed. This paper introduces new information about the digestibility of commercial feedstuffs given at different levels, in a practical diet. Shrimp were reared in a RAS using specifically designed tanks, with performance comparable to shrimp farms. Effects of the method on the reliability of digestibility data are also discussed.

• 出版日期2016-12-1