Digestibility of different wheat products in white shrimp Litopenaeus vannamei juveniles

Abstract

Dry matter, energy, crude protein and amino acid apparent digestibility coefficients (ADCs) were determined in white shrimp juveniles for six wheat products: hard red winter whole grain meal (HWG), Rayon whole grain meal (RWG), Durum whole grain meal (DWG), hard red winter clear flour (HCF), mixed wheat 2nd clear flour (MCF) and semolina (S). The test diets included 30% of the test ingredients and 70% of a ground commercial diet supplemented with 1% chromic oxide and 1% sodium alginate. Amino acid contents in the ingredients, diets and feces were analyzed, and digestibility was determined by difference in order to minimize the impact of endogenous amino acid losses; crude protein and amino acids ADCs were adjusted for dietary preprandial losses in seawater. In general, nutrients digestibility was far higher in the wheat products than in the fish meal-based reference diet. Dry matter and crude protein ADCs were not statistically different among wheat products (from 84 to 96% and from 88 to 107% respectively). Energy ADCs were significantly higher for clear flours (96% for HCF and MCF) than for whole grain meals and S (from 83 to 86%). Total amino acids (TAA) and essential amino acids (EAA) ADCs, once adjusted for preprandial leaching from the experimental diets, ranged from 81 to 89% and from 58 to 81% respectively, and were statistically comparable among wheat products. Low Thr ADCs appear as a common feature of the amino acids digestibility profiles for whole grain meals, clear flours, or semolina.

Use of new soybean varieties in practical diets for the Pacific white shrimp,Litopenaeus vannamei

“…; Nieto‐López et al . ), information on digestibility coefficients for novel feed ingredients is indispensable to allow for accuracy in dietary formulations as these ingredients become commercially available. Among the common ingredients that have been investigated as fishmeal replacements, soybean meal has generally been successfully incorporated into shrimp formulations (Lawrence et al .…”

Apparent digestibility coefficients of fungal fermented plant proteins in two different penaeid shrimps—A comparative study

“…The analysis of linear regression showed that the ADC between total amino acids and protein was highly correlated for fungal fermented plant proteins in P. indicus (r = 0.8229) compared to P. monodon ( r = 0.7447). Similar results were reported in P. vannamei fed different wheat products (Nieto‐López et al, ). In this study, protein had a higher digestibility than total amino acids in P. monodon (0.69%–2.71%) and the increase was in the range of 0.32%–2.75% in P. indicus.…”

“…However, a higher correlation between the ADC of total amino acids and protein ( r = 0.99) was observed in soy products (Cruz‐Suárez et al, ). This confirmed that the total amino acids to protein varied for differently processed samples and corroborates the findings of Nieto‐Lopez et al ().…”

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

“…The amino acids that had the highest leaching rates were lysine (21%), methionine (15%), and histidine (12%) (see table 4). The amino acid ADC adjusted for losses due to leaching also varied in relation to the ingredient used to prepare the diet (table 5): the poultry meals had the highest concentrations (poultry meal 1, perdidos en el agua por efecto de lixiviación (Nieto-López et al 2011).…”

“…The ADC of the test ingredients were calculated according to Bureau and Hua (2006). The ADC of the diets and ingredients were adjusted considering the percent of nutrient loss in seawater due to leaching (Nieto-López et al 2011).…”