Abstract:ABSTRACT. Physical and chemical characteristics of lyophilized biofloc produced into the culture of whiteleg shrimp was determinated. The study consisted in the evaluation of biofloc produced with four experimental diets, isoproteic (35%) and isolipidic (8%), with different fishmeal content: 0 g kg -1 (T0), 100 g kg -1 (T1), 200 g kg -1 (T2), 300 g kg -1 (T3), and a commercial diet with 300 g kg -1 (TC) as a control. The shrimp was cultured in low salinity (5 g L -1) at a density of 600 ind m -3. The bioflocs … Show more
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