Open AccessApparent digestibility of animal, plant and microbial ingredients for Pacific white shrimp Litopenaeus vannamei
Author(s) -
Qiu X.,
Nguyen L.,
Davis D.A.
Publication year - 2018
Publication title -
aquaculture nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.941
H-Index - 79
eISSN - 1365-2095
pISSN - 1353-5773
DOI - 10.1111/anu.12629
Subject(s) - litopenaeus , shrimp , fish meal , biology , ingredient , soybean meal , food science , dry matter , meal , plant protein , zoology , fishery , fish <actinopterygii> , ecology , raw material
A digestibility trial was conducted to determine apparent digestibility coefficients of dry matter, protein, energy and amino acids of animal, plant and microbial ingredients for Pacific white shrimp, Litopenaeus vannamei . The tested ingredients included traditional soybean meal ( TSBM ), PepsoyGen soybean meal ( PSBM ), NutriVance soybean meal ( NSBM ), fish meal ( FM ), poultry meal ( PM ), squid hydrolysis ( SQH ), scallop hydrolysis ( SCH ), flash dried yeast ( FDY ), two batches of Ulva meal ( UMF and UMS ) and bacteria biomass ( BB ). A basal diet was formulated and produced along with the experimental diets which included 300 g/kg of each ingredient and 700 g/kg of the basal diet. Juvenile shrimp (initial mean weight: 12 g, six shrimp/tank, n = 3) were stocked in a recirculation system. Apparent dry matter, protein and energy digestibility coefficients ranged from −40.11% to 78.51%, 15.17% to 97.03% and 13.33% to 82.56% among different protein sources, respectively. In general, protein and energy digestibilities in soy sources (77.6% to 97.03% and 62.77% to 82.56%, respectively) are higher than the tested animal protein (51.39% to 71.41% and 45.29% to 69.77%, respectively) and single‐cell protein sources (15.17% to 53.47% and 13.33% to 40.39%, respectively). Among the three soybean sources, TSBM showed highest protein and energy digestibility. Apparent individual amino acid digestibility coefficients were also variable among different types of ingredients, and there was a reasonable correspondence to protein digestibility. The most digestible feed ingredients for Pacific white shrimp in this study were conventional soybean meal ( SBM ) and NutriVance soybean meal ( NSBM ), which indicated that these ingredients are good protein and amino acid sources for Pacific white shrimp. Resultant digestibility data may provide useful information to commercial shrimp feed industry.