Evaluation of Fungal Fermented Rapeseed Meal as a Fishmeal Substitute in the Diet of Penaeus vannamei

Aspergillus nigerfermented plant protein mix as a potential substitute for fishmeal in the diet ofPenaeus vannamei(Boone, 1931)

“…This would also be a reason for obtaining a variation in percentage of fishmeal substitution rate between the studies. Similarly, the rate of fishmeal substitution was 50% by fermented cottonseed meal (Sun et al, ) and 30% by FRSM (Jannathulla, Dayal, Ambasankar, et al, ) in the diet of P. vannamei , which was almost 22% and 42%, respectively, lesser than our results. However, the report of Chiu et al () showed 80% of fishmeal substitution in P. vannamei when FSBM and fermented earthworms were used in combination.…”

“…After the third day, all the materials were transferred to a little higher temperature of 45°C to stop the fermentation process and allow to dry at the same temperature until the moisture content of fermented samples becomes <10%. The FPPM was prepared by mixing fermented‐SBM (FSBM), fermented‐GNC (FGNC), fermented‐RSM (FRSM) and fermented‐SFC (FSFC) at the ratio of 6:3:2:1, respectively, according to our previous studies results (Jannathulla, Dayal, Ambasankar, Eugine, et al, ; Jannathulla, Dayal, Ambasankar, & Muralidhar, ; Jannathulla, Dayal, Ambasankar, et al, ). The proximate and essential amino acid composition of FPPM is given in Table .…”

Fungus, Aspergillus niger, fermented groundnut oil cake as a fishmeal alternative in the diet of Penaeus vannamei

“…It was reported earlier that microbial fermentation is an effective way to detoxify or eliminate the antinutritional factors and it also enhances certain essential nutrients by producing various microbial syntheses (Sharawy et al., ; Shi et al., ; Wee, ). Consequently, various fermented plant‐based ingredients like plant protein mix (Imelda et al., ), cottonseed meal (Sun et al., ), SBM (Sharawy et al., ) and guar meal (Jannathulla et al., ) have been evaluated as a fishmeal alternative in shrimp feeds. In this context, GNC was used in the present study as being a promising ingredient due to its wide availability.…”

“…In recent years, the process of solid-state fermentation has been adopted as a viable technique to ameliorate or destroy the antinutritional factors present in the plant-based ingredients (Shi et al, 2015). Our previous study (Jannathulla, Syama, Ambaskar, & Muralidhar, 2016) has also found a significant (p < 0.05) reduction in antinutritional factors and fibre fraction along with improvements in major essential nutrients after the fermentation of guar meal using the fungus Aspergillu niger. In earlier studies, fermented plant protein mix (Imelda, Raj, & Bhatnagar, 2008), fermented cottonseed meal (Sun et al, 2015), fermented SBM (Sharawy, Goda, & Hassaan, 2016), and fermented guar meal (Jannathulla et al, 2016) have been used as a fishmeal alternative in the diet of shrimp.…”

A study on apparent digestibility coefficients of dry matter, protein, energy and amino acids for untreated and fermented guar meal in Penaeus indicus (Edwards, 1837) and Penaeus monodon (Fabricus, 1798)

“…Guar meal (GRM) was fermented using a GRAS (Generally Recognized As Safe-RAS Notice No: 35, 2010) listed fungus, A. niger (Jannathulla et al, 2017b(Jannathulla et al, , 2017cJannathulla, Syama Dayal, Ambasankar, & Muralidhar, 2017a). The reference diet (Table 1) and both the test diets were formulated according to the method of Dayal, Rajaram, Ambasankar, and Ali (2011).…”