Open AccessGrowth yield and health benefit of farm shrimp (Litopenaeus vannamei) fed in a pre-fattening phase with a diet based on wheat (Triticum sativum) and chickpea (Cicer arietinum) enriched with spirulina (Spirulina maxima)
Author(s) -
Gloria Marisol Castañeda-Ruelas,
Ana Josefina Fajardo López,
José De J. Berríos,
Ilianne Annel Mendoza-López
Publication year - 2022
Publication title -
veterinaria méxico oa
Language(s) - English
Resource type - Journals
ISSN - 2448-6760
DOI - 10.22201/fmvz.24486760e.2022.966
Subject(s) - litopenaeus , shrimp , spirulina (dietary supplement) , biology , sativum , feed conversion ratio , salinity , zoology , food science , agronomy , fishery , body weight , ecology , raw material , endocrinology
The formulation of diets from vegetable protein enriched with immunostimulants is a suitable feeding strategy for shrimp culture. This study evaluated a feed formulated with wheat (Tritium sativum) and chickpea (Cicer arietinum) enriched with spirulina (Spirulina maxima) for shrimp Litopenaeus vannamei farming. A feed based on wheat and chickpea (2.5:1) containing 3% spirulina was developed and characterized by proximal chemical analysis. The experimental feed was evaluated along with a commercial feed in a five-week field bioassay to determine the growth, survival, and health status of the juvenile shrimp. In addition, water salinity (mg·L-1) was monitored as an environmental stability factor for shrimp cultures. The proximal chemical composition of the experimental feed contained 17.5 ±0.1% protein, 2.2 ±0.3% lipids and 68.0 ±0.3% carbohydrates. The specific growth rate (0.22 ±0.05 g·days-1) of the shrimp under experimental feed did not show statistical differences in comparison with the commercial feed (P> 0.05). Also, it was determined that the shrimp fed with experimental feed presented a biomass production (0.74 ±0.17 g), survival rate (>98%) (P 0.05). This study demonstrated that the experimental feed offers a suitable diet in benefit of the performance and health of the shrimp.