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Supplementation of sodium chloride in diets to improve the meat quality of Pacific white shrimp, Litopenaeus vannamei , reared in low‐salinity water
Author(s) -
Zhou XuXia,
Zhang JianYou,
Liu ShuLai,
Ding YuTing
Publication year - 2014
Publication title -
aquaculture research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.646
H-Index - 89
eISSN - 1365-2109
pISSN - 1355-557X
DOI - 10.1111/are.12062
Subject(s) - litopenaeus , shrimp , biology , salinity , zoology , food science , sodium , fishery , chemistry , ecology , organic chemistry
To investigate the effect of dietary sodium chloride (NaCl) on meat quality of white shrimp ( Litopenaeus vannamei ) reared in low‐salinity (2 g L −1 ) water, shrimp were distributed into four groups (treatments T‐1, T‐2, T‐3 and control) with three replicates. All shrimps were completely randomised stocked into 12 tanks at an initial density of 40 shrimps per tank. Diets for the control, T‐1, T‐2 and T‐3 groups consisted of the basal diet supplemented with 0 g kg −1 , 10 g kg −1 , 20 g kg −1 and 40 g kg −1 of NaCl respectively. After 50 days, shrimps in T‐3 showed significantly better ( P < 0.05) moisture, crude protein and ash than those of the control and T‐1. Higher muscle Na content was observed ( P < 0.05) in T‐3 than that of the control. Significant increases ( P < 0.05) in contents of inosinic acid, total free amino acid ( TFAA ) and essential free amino acid ( EFAA ) were also found in T‐3. Texture assays showed significant differences ( P < 0.05) in hardness, adhesiveness and springiness between group T‐3 as compared with those of T‐1 and control. It indicated that dietary supplementation of NaCl appeared to be a promising practice to improve meat quality of white shrimp reared in low‐salinity waters.