Effect of fungal fermentation on apparent digestibility coefficient for dry matter, crude protein and amino acids of various plant protein sources in Penaeus vannamei

Abstract

Four commercial solvent‐extracted oilseed meals/cakes, viz. soybean meal (SBM), groundnut oil cake (GNC), rapeseed meal (RSM) and sunflower oil cake (SFC), were fermented with fungus Aspergillus niger, and its effect on apparent digestibility coefficient (ADC) was studied in Penaeus vannamei. Reference diet and eight experimental diets containing 700 g/kg reference diet and 300 g/kg test ingredient with 5 g/kg chromic oxide were formulated. Each diet was randomly allotted to three tanks containing ten shrimps. Shrimps were adapted to the experimental diets for a week, and faeces were collected using Falcon tube from second week onwards. The ADC of all the ingredients significantly (p < .05) increased with fermentation and the increase being higher in SBM (78.46%–91.71%) for dry matter and in SFC (71.51%–87.02%) for protein. Analysis of variance showed that the ADC of both dry matter and protein significantly (p < .05) differed in treatments (p = <.001) and ingredients (p = <.001). The average ADC of ingredients was ranked as SBM > GNC > RSM > SFC. The most digestible essential amino acid (EAA) in fermented ingredients was methionine in SBM, arginine in GNC, valine in RSM and histidine in SFC. A better improvement in amino acid digestibility was observed in fermented SFC. Results indicated that P. vannamei efficiently digests fermented ingredients compared to unfermented ones.

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

“…The APD of selected fermented plant proteins found to be in the range of 84.97% to 93.71% in P. monodon and 86.54% to 95.12% in P. indicus. The values found in our study were higher than those reported earlier for untreated plant protein sources in penaeid shrimps (Carvalho et al, ; Chen et al, ; Jannathulla, Dayal, Vasanthakumar et al, ). This indicates that the fermented plant proteins could effectively be used by the penaeid shrimps.…”

“…The highest AAD for FSBM was recorded for lysine (96.93%) in P. monodon and arginine (97.62%) in P. indicus. However, in our previous study (Jannathulla, Dayal, Vasanthakumar et al, ) the highest digestibility to methionine (98.75%) was observed in P. vannamei. Nevertheless, the values reported earlier for essential amino acids varied slightly (Carvalho et al, ; Chen et al, ; Jannathulla, Dayal, Vasanthakumar et al, ).…”

“…It was in the range of 84.71%–87.68% in FSBM, 59.76%–61.79% in FGNC, 55.94%–57.16% in FRSM and 46.33%–49.75% in FSFC for both P. monodon and P. indicus. Our values are almost similar with the values reported by Jannathulla, Dayal, Vasanthakumar et al () in P. vannamei . The ADMD of FGNC, FRSM and FSFC was significantly ( p < 0.05) lower compared to FSBM in both the species.…”

“…For the next one hour, the faeces were collected immediately after defecation with the help of a clean Falcon tube in a channel darting a silk fabric. They were rinsed with deionized water and transferred to a filter paper using forceps, dried and frozen immediately at −20°C (Carvalho et al, ; Jannathulla, Dayal, Vasanthakumar et al, ). The apparent digestibility of dry matter (ADMD), protein (APD) and essential amino acid (AAD) were analysed according to Smith and Tabrett (), Carvalho et al (), and Jannathulla, Dayal, Vasanthakumar et al ().…”

“…Though the fermented materials have been used with varying degree of success in the diet of shrimp, replacing fishmeal completely by using these ingredients is a quite challenging task for the researchers, which indicates the poor availability of nutrients from the ingredients even after fermentation. Consequently, the fungal fermented ingredients were tested for digestibility (Jannathulla, Dayal, Vasanthakumar, Ambasankar, & Muralidhar, ) and nutrient utilization (Jannathulla, Dayal, Ambasankar, & Muralidhar, ) along with the respective untreated ones in P. vannamei with varying degrees of success. In most of the earlier studies, the emphasis was restricted to analysing the nutritional value of the diets alone.…”