Open AccessTHE ASSIMILATION OF PROTEIN AND CARBOHYDRATE FROM PREPARED DIETS BY THE SHRIMP, Penaeus stylirostris
Author(s) -
Fenucci Jorge L.,
Fenucci Alicia Casal,
Lawrence Addison L.,
ZeinEldin Zoula P.
Publication year - 1982
Publication title -
journal of the world mariculture society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.655
H-Index - 60
eISSN - 1749-7345
pISSN - 0735-0147
DOI - 10.1111/j.1749-7345.1982.tb00020.x
Subject(s) - shrimp , biology , assimilation (phonology) , penaeus , meal , carbohydrate , food science , fish meal , decapoda , biochemistry , zoology , fishery , crustacean , fish <actinopterygii> , linguistics , philosophy
Assimilation (apparent digestibility and absorption) of protein and carbohydrate from selected diets was tested using Penaeus stylirostris . The largest shrimp (approximately 10 g) assimilated squid meal proteins better than α‐soy protein but smaller shrimp (1.3 and 3.8 g) did not. All sizes assimilated protein from diets containing α‐soy better than those containing brewer's yeast. Carbohydrate assimilation was less efficient than protein for all diets. There was no relation between carbohydrate and protein assimilation and the percentage in the diets over the limited range tested. Although assimilation of these two groups of compounds was greater in the larger shrimp, there was no correlation between the growth and protein and carbohydrate assimilation for the diets tested for similar size animals of the same species.