Evaluation of new non-genetically modified soybean varieties as ingredients in practical diets for Litopenaeus vannamei

Fang, Xiaoyun; Yu, Denghang; Buentello, Alejandro; Zeng, Peng; Davis, D. Allen

doi:10.1016/j.aquaculture.2015.08.026

Cited by 24 publications

(32 citation statements)

References 21 publications

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“…The HPDDG product used in this study is developed to have a higher protein concentration (>49%) with reduced fat (3%) and fiber (5.5%) compared to conventional DDGS, which contains about 28–32% crude protein and 10% lipid (Gatlin III et al, ). The HPDDG can meet the shrimp's dietary protein requirement at a lower inclusion level, thus opening more space in the diet formulation (Fang, Yu, Buentello, Zeng, & Davis, ). However, no research has been conducted to evaluate the use of HPDDG in shrimp diets to replace CPC or FM under practical outdoor conditions.…”

Section: Discussionmentioning

confidence: 99%

Using high protein distiller's dried grain product to replace corn protein concentrate and fishmeal in practical diets for the Pacific white shrimp Litopenaeus vannamei

Guo

Reis

Salze

et al. 2019

J World Aquaculture Soc

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An 8‐week growth trial was conducted to evaluate the use of a high protein distiller's dried grain (HPDDG, NexPro®, Flint Hills Resources, LP, Wichita, KS) on the growth performance of juvenile Pacific white shrimp Litopenaeus vannamei. In the growth trial, graded levels of HPDDG (0.00, 10.00, 15.00, and 20.00%) were used to replace corn protein concentrate (CPC: 12.60, 6.30, 3.15, and 0.00%) or fishmeal (FM: 17.40, 9.79, 6.00, and 2.21%). A commercially produced open‐feed formulation was also included in the trial as a reference. Each diet was randomly assigned to four replicate groups of 30 shrimp stocked in 0.8 m3 culture tanks. Under green water conditions, in the presence of natural foods, the results indicated that growth performance and feed conversion ratio were not statistically influenced by increasing levels of HPDDG when used to replace CPC. The FM replacement series trial results showed that shrimp fed a diet with 20% HPDDG exhibited significantly decreased trend of biomass. Results of this study demonstrate that HPDDG is a good protein source, and 20% HPDDG can be used to replace CPC in shrimp diets, or up to 15% when replacing FM.

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Section: Discussionmentioning

confidence: 99%

Using high protein distiller's dried grain product to replace corn protein concentrate and fishmeal in practical diets for the Pacific white shrimp Litopenaeus vannamei

Guo

Reis

Salze

et al. 2019

J World Aquaculture Soc

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“…() and Fang et al. () reported that the growth performance of Pacific white shrimp was significantly improved when shrimp fed with diets contained different soybean cultivars with a reduced level of trypsin inhibitors. Based on correlation analysis, trypsin inhibitor levels in the soybean meal cultivars were confirmed to be negatively correlated with protein digestibility (Zhou et al., ) and shrimp growth (Fang et al., ).…”

Section: Discussionmentioning

confidence: 99%

“…Building on this progress, unconventional, non‐thermal (energy‐saving), nutrient‐preserving processing methods can be used to produce these novel meals. The resulting meals are of considerable interest in aquaculture because they may potentially provide improved feed ingredients with no need for genetic modifications of the native soy DNA, therefore, resulting in nutritionally superior products (Fang, Yu, Buentello, Zeng, & Davis, ). In addition, selective soy breeding allows for a tight control on some functional compounds that may promote immunogenicity in shrimp.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of three non-genetically modified soybean cultivars as ingredients and a yeast-based additive as a supplement in practical diets for Pacific white shrimp Litopenaeus vannamei

et al. 2017

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Two growth trials and a physiology assessment were conducted to evaluate three non‐genetically modified (GM) soybean cultivars as ingredients in practical diets for Pacific white shrimp, Litopenaeus vannamei. In addition, a commercially available fermented yeast product was evaluated as dietary supplement. For the growth trials (46 and 35 days, respectively, for trials 1 and 2), the basal diet was primarily composed of soybean meal (SBM), fishmeal (FM), whole wheat, corn protein concentrate, poultry meal (PM, pet food grade) and corn starch. Non‐GM cultivars were processed with novel methodologies to produce Navita™ ingredients (N1, N2 and N3) which were incorporated at low (L) or high (H) levels into the experimental diets, in partial replacement of FM and full replacement of conventional SBM. The last two formulations incorporated the fermented yeast for a total of nine experimental diets (Table ). Results from the growth trials indicate that shrimp fed diet 5 (HN2) exhibited significantly lower (p < .05) weight gain as compared to shrimp fed diets 1 and 2 (basal and LN1, respectively) in trial 1, as well as compared to animals fed diets 1, 2, 3 and 8 (basal, LN1, HN1 and basal + yeast) in trial 2. The feed conversion ratio significantly increased for shrimp fed diet 5, in contrast with shrimp fed diets 1, 2, 3 and 8 in trials 1 and 2, as well as compared to shrimp fed diets diet 6 (LN3) in trial 2. For the physiological assessment (stress and immune responses), only the effects of diets 1, 3, 8 and 9 (basal, HN1, basal + yeast and HN1 + yeast, respectively) were investigated. Granular cell counts were significantly higher for shrimp fed the yeast‐containing diets. Haemolymph glucose and haemolymph packed cell volume were significantly reduced for shrimp fed diets 3, 8 and 9. No significant differences were observed in total haemocyte counts, hyaline cells counts, semi‐granular cells counts, haemolymph protein, haemocyte phagocytic capacity and haemocyte respiratory burst activity. Results of this work indicate that selective soy breeding technology coupled with novel processing options has the potential to increase the nutritional value of conventional SBM for shrimp feeds. Trends on immune responses were more difficult to elucidate possibly due to the limited length of the feeding trial.

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“…Fish meal and soybean meal are traditionally two mainstays in shrimp feed formulation, and their nutrient digestibility for Pacific white shrimp has been well documented in a variety of studies (Akiyama, Coelho, Lawrence, & Robinson, 1989;Cruz-Suárez et al, 2009;Carvalho et al, 2016;Ezquerra, Garcıa-Carreno, & Carrillo, 1998;Ezquerra, García-Carreño, Civera, & Haard, 1997;Fang, Yu, Buentello, Zeng, & Davis, 2016;Lemos, Lawrence, & Siccardi, 2009;Liu, Ye, Kong, Wang, & Wang, 2013;Terrazas-Fierro et al, 2010;Yang et al, 2009;Zhou, Davis, & Buentello, 2015). As shrimp culture has become an expanded and intensified economic activity, the demand for more cost-effective and sustainable ingredients continues to grow (Qiu & Davis, 2017a).…”

Section: Introductionmentioning

confidence: 99%

Apparent digestibility of animal, plant and microbial ingredients for Pacific white shrimpLitopenaeus vannamei

2017

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A digestibility trial was conducted to determine apparent digestibility coefficients of dry matter, protein, energy and amino acids of animal, plant and microbial ingredients for Pacific white shrimp, Litopenaeus vannamei. The tested ingredients included traditional soybean meal (TSBM), PepsoyGen soybean meal (PSBM), NutriVance soybean meal (NSBM), fish meal (FM), poultry meal (PM), squid hydrolysis (SQH), scallop hydrolysis (SCH), flash dried yeast (FDY), two batches of Ulva meal (UMF and UMS) and bacteria biomass (BB). A basal diet was formulated and produced along with the experimental diets which included 300 g/kg of each ingredient and 700 g/kg of the basal diet. Juvenile shrimp (initial mean weight: 12 g, six shrimp/tank, n = 3) were stocked in a recirculation system. Apparent dry matter, protein and energy digestibility coefficients ranged from −40.11% to 78.51%, 15.17% to 97.03% and 13.33% to 82.56% among different protein sources, respectively. In general, protein and energy digestibilities in soy sources (77.6% to 97.03% and 62.77% to 82.56%, respectively) are higher than the tested animal protein (51.39% to 71.41% and 45.29% to 69.77%, respectively) and single-cell protein sources (15.17% to 53.47% and 13.33% to 40.39%, respectively). Among the three soybean sources, TSBM showed highest protein and energy digestibility. Apparent individual amino acid digestibility coefficients were also variable among different types of ingredients, and there was a reasonable correspondence to protein digestibility. The most digestible feed ingredients for Pacific white shrimp in this study were conventional soybean meal (SBM) and NutriVance soybean meal (NSBM), which indicated that these ingredients are good protein and amino acid sources for Pacific white shrimp. Resultant digestibility data may provide useful information to commercial shrimp feed industry. K E Y W O R D Samino acids, digestibility, ingredient, Litopenaeus vannamei, protein sources

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Evaluation of new non-genetically modified soybean varieties as ingredients in practical diets for Litopenaeus vannamei

Cited by 24 publications

References 21 publications

Using high protein distiller's dried grain product to replace corn protein concentrate and fishmeal in practical diets for the Pacific white shrimp Litopenaeus vannamei

Using high protein distiller's dried grain product to replace corn protein concentrate and fishmeal in practical diets for the Pacific white shrimp Litopenaeus vannamei

Evaluation of three non-genetically modified soybean cultivars as ingredients and a yeast-based additive as a supplement in practical diets for Pacific white shrimp Litopenaeus vannamei

Apparent digestibility of animal, plant and microbial ingredients for Pacific white shrimpLitopenaeus vannamei

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