Apparent digestibility of dry matter, crude protein, and amino acids of six rendered by-products in juvenile Litopenaeus vannamei

Abstract

ABSTRACT. Apparent digestibility coefficients (ADC) of dry matter, crude protein (CP), and amino acids (AA) were evaluated in diets with six rendered by-products used to feed juvenile Pacific white shrimp: two poultry meals (poultry meal 1, 69% CP; poultry meal 2, 72% CP), two feather meals (89% CP), one blood meal (96% CP), and one pork meal (57% CP). Experimental diets were formulated with 30% of the test ingredient and 70% of a commercial diet supplemented with 1% of chromium oxide as inert marker. AA contents in ingredients, diets, leached diets, and feces were determined by high performance liquid chromatography. Preprandial AA losses attributed to leaching were higher in the blood meal diet (15%) and pork meal diet (10%). Poultry meal diets 1 and 2 showed mean AA losses of 3% and 5%, respectively, while the reference diet had a mean AA leaching of 6%. The AA that had the highest leaching rates were lysine (21%), methionine (15%), and histidine (12%). The ADC of dry matter was higher for poultry meals 1 (70%) and 2 (73%), followed by pork meal (69%), feather meals (61%), and blood meal (57%). The digestibility of CP was higher for poultry meals (78-80%), followed by pork meal (76%), and blood meal and feather meals (65-67%). The digestibility of CP in the reference diet (83%) was higher than that observed for all the animal by-product meals except the poultry meals. The ADC of the sum of AA adjusted for nutrient leaching fluctuated from 65% for blood meal to 80% for poultry meals.

Measuring the Substitution of Vegetable Waste Fermented Rumen Fluid with Tofu Waste in Vannamei Shrimp Feed

“…According to Lee and Lawrence [22] that the digestibility of crude protein shrimp is quite high if more than 80%. The highest protein digestibility value in the study of79.51%, this value is lower than 84% protein digestibility in juvenile vannamei shrimp produced [23]; and different in feed ingredients [24]. The value of the resulting total digestibility is 79.50%, the lowest in the digestibility total, protein, fat, carbohydrates and fiber digestibility in juvenile vannamei shrimp fed with 100% substitution of tofu and fermented vegetable waste 0%.…”

Poultry By-Product Meals as Partial Fish Meal Replacement Yielded Higher Somatic Growth in Alsatian Charr (<i>Salvelinus alpinus X fontinalis</i>) than Pork or Vegetable-Based Fish Meals

“…It is likely that pork by-product meals may have been less digestible for charr than F1 and the poultry by-product feeds as indicated by their higher FCR. Lower digestibility of pork than poultry by-product meals was recently reported in a feeding study on Pacific white shrimp (Litopenaeus vannamei) [24]. It is also Feeds possible that other unidentified ingredients in pork by-product meals caused lower weight gain because charr feeding on F5 (vegetable feed by-products) had similar FCR as F3 and F4, yet higher weight gain.…”

Effect of feces leaching on apparent digestibility coefficients of Pacific white shrimp (Litopenaeus vannamei )

“…Considerando lo anterior, existen muchos estudios sobre la digestibilidad aparente de nutrientes en camarones. En algunos de ellos se considera la lixiviación de nutrientes en los pellets para ajustar los coeficientes de digestibilidad aparente (Ricque et al, 2006;Cruz-Suárez et al, 2009;Nieto-López et al, 2011, Villarreal-Cavazos et al, 2014. Sin embargo, en términos de lixiviación de nutrientes en las heces y con ajustes en los cálculos de digestibilidad aparente, sólo existen dos estudios: Fenucci et al (1982) realizaron el primero, con camarón azul del Pacífico (Penaeus stylirostris Stimpson, 1874); mientras que el segundo lo llevaron a cabo Smith y Tabrett (2004) con camarón tigre negro (Penaeus monodon Fabricius, 1798).…”

“…1983), y el extracto libre de nitrógeno fue calculado por diferencia. La pérdida de nutrientes en agua marina también se estimó acorde a la técnica reportada porVillarreal-Cavazos et al (2014). El contenido de cromo fue determinado mediante el método descrito porBolin et al (1952), modificado porCruz-Suárez et al (2009).…”

“…Coeficientes de digestibilidad aparente. Los coeficientes de digestibilidad aparente de materia seca, proteína y aminoácidos (CDA) de la dieta fueron calculados usando la ecuación reportada porVillarreal- Cavazos et al (2014).…”