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Increase in the plant protein ratio in the diet of white shrimp, Litopenaeus vannamei (Boone), using Bacillus subtilis E20‐fermented soybean meal as a replacement
Author(s) -
Shiu YaLi,
Wong SaouLien,
Guei WangChen,
Shin YuChing,
Liu ChunHung
Publication year - 2015
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.12186
Subject(s) - litopenaeus , biology , bacillus subtilis , shrimp , soybean meal , food science , fermentation , ingredient , fish meal , meal , zoology , bacteria , fish <actinopterygii> , fishery , raw material , ecology , genetics
This study aimed to improve the nutritional value and utilization of soybean meal ( SBM ) used as feed ingredient for shrimp by an approach of solid‐state fermentation with Bacillus subtilis E20. The protein content and B. subtilis E20 proliferation significantly increased, as the initial moisture increased from 30% to 50% during fermentation. Compared with SBM , the protein content of FSBM increased by 19% after fermentation, accompanied by an increase of 18.75% in the total hydrolyzed amino acids. The free amino acid profile and content in FSBM also obviously increased by 374.9% compared with SBM . The FSBM is a good substitute for fish meal (FM) in a diet with 37% protein and 7% lipid content. The maximal replacement levels of FM in shrimp diet with SBM and FSBM were 37.42% and 61.67%, respectively, based on the feed efficiency estimated by a broken‐line analysis. The B. subtilis E20‐ FSBM can be a potential protein source used as a replacement for FM in shrimp diet.