Increase in the plant protein ratio in the diet of white shrimp,Litopenaeus vannamei(Boone), usingBacillus subtilisE20-fermented soybean meal as a replacement

Abstract

This study aimed to improve the nutritional value and utilization of soybean meal (SBM) used as feed ingredient for shrimp by an approach of solid‐state fermentation with Bacillus subtilis E20. The protein content and B. subtilis E20 proliferation significantly increased, as the initial moisture increased from 30% to 50% during fermentation. Compared with SBM, the protein content of FSBM increased by 19% after fermentation, accompanied by an increase of 18.75% in the total hydrolyzed amino acids. The free amino acid profile and content in FSBM also obviously increased by 374.9% compared with SBM. The FSBM is a good substitute for fish meal (FM) in a diet with 37% protein and 7% lipid content. The maximal replacement levels of FM in shrimp diet with SBM and FSBM were 37.42% and 61.67%, respectively, based on the feed efficiency estimated by a broken‐line analysis. The B. subtilis E20‐FSBM can be a potential protein source used as a replacement for FM in shrimp diet.

Evaluation of nutritive value of fermented de-oiled physic nut,Jatropha curcas,seed meal for Nile tilapiaOreochromis niloticusfingerlings

“…Recently, Shiu et al . () reported that the crude protein and hydrolysed amino acid contents were significantly increased by 19% and 18.75%, respectively, in fermented soybean meal with Bacillus subtilis . In the present study, essential and non‐essential amino acids were increased after the fermentation of de‐oiled JSM.…”

The growth and apparent digestibility of white shrimp,Litopenaeus vannamei, are increased with the probiotic,Bacillus subtilis

“…It is known that probiotics can improve animal health and growth performance through by improving the intestinal microbiota balance, feed quality, growth‐promoting factors, and digestive enzyme contributions, and augmenting the immune response (Shiu et al, ; Verschuere, Rombaut, Sorgeloos, & Verstraete, ; Wang et al, ). Some useful bacterial strains, such as Micrococcus , Debaryomyces , Enterococcus , Bacillus , Lactococcus , Photorhodobacterium , Lactobacillus , and Saccharomyces (De et al, ), have been added to diets or water for shrimp in the larval or juvenile stage to increase their health status and/or growth performance (Liu et al, ; Rengpipat, Phianphak, Piyatiratitivorakul, & Menasvetam, ; Wang et al, ).…”

“…Therefore, incorporating Bacillus into the diet can increase the feed utilization, resulting in increased growth of shrimp. The probiotic, B. subtilis E20, is able to secrete digestive enzymes such as protease (Liu et al, ) and phytase (Cheng, Chiu, Guu, Tsai, & Liu, ), which might increase shrimp growth and feed efficiency when added to the shrimp diet (Liu et al, ), and improve the nutritional utilization and value of feed ingredients after fermentation with B. subtilis E20 (Shiu et al, ). This evidence can explain why the feed utilization efficiency was improved by dietary supplementation with B. subtilis E20 in this study.…”

Innovative protein sources in shrimp (Litopenaeus vannamei) feeding

“…FM inclusion level depends of protein used, for example for soy meal, the substitution reaches 37.42% whereas for fermented soy raised 61.67% of substitution (Shiu et al . ). These high protein levels in diets imply a significant increase in feed prices, and feeding is considered to represent around 50–70% of total production costs.…”