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In vivo and in vitro protein digestibility and growth performance of animal and no‐conventional plant ingredients for river prawn Macrobrachium americanum (Caridea: Palaemonidae)
Author(s) -
ParraFlores Ana M.,
PoncePalafox Jesús T.,
BarretoAltamirano Álvaro F,
SpanopoulosHernández Milton,
CastilloVargasmachuca Sergio G.,
Gaxiola Gabriela,
EsparzaLeal Héctor,
SantamaríaMiranda Apolinar
Publication year - 2020
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.14715
Subject(s) - fish meal , biology , prawn , meal , hepatopancreas , food science , meat and bone meal , macrobrachium , in vivo , ingredient , soybean meal , zoology , microbiology and biotechnology , fishery , fish <actinopterygii> , biochemistry , ecology , decapoda , crustacean , raw material
The objectives of this study were to evaluate the effects of non‐traditional plant and animal protein for river prawn M. americanum on in vivo versus in vitro digestibility in addition to growth performance. In this study, ten ingredients were used: coconut meal, jackfruit meal, soybean meal, poultry by‐product meal, squid meal and fish meal. In vivo studies were conducted using the zeolite marker method, whereas in vitro digestibility was determined by the pH‐stat method using river prawn hepatopancreas enzymes. According to the findings, river prawns digest animals more efficiently than plant ingredients, with squid and fish meal showing a tendency of higher values. Fish meal (53.66%), squid meal (48.52%) and jackfruit meal (42.21%) were found to have a digestibility greater than 40% in in vivo and in vitro methods, thus suggesting that they are the best ingredients used in this study. This also validates their inclusion in practical diets. The correlation of digestibility of in vivo and in vitro was low ( R 2 = .6749). The highest daily weight gain was recorded in the diets containing jackfruit, coconut and squid. Given that the potential of no‐conventional plant ingredients available regionally was significantly higher, this underscores the need to conduct further research to validate their inclusion in practical diets.