Shrimp/Ulva co-culture: A sustainable alternative to diminish the need for artificial feed and improve shrimp quality

Chemical composition of cultivated seaweed Ulva clathrata (Roth) C. Agardh

“…U. clathrata samples presented lower SFA values (30-51%) than Ulvales (51-64%) reported by Kumari et al (2010). Total monounsaturated fatty acids concentrations (MUFA) were similar among samples with values between 10.2% and 12.4% of total fat, and congruent with the value (9.2%) previously reported in a shrimp and U. clathrata co-culture study (Cruz-Suárez et al, 2010) and the values (14.7-26.1) reported by Kumari et al (2010). Total polyunsaturated fatty acids (PUFAs) concentrations for MSS samples were similar to the value (34%) reported by Cruz-Suárez et al (2010), while the LSS sample showed a much lower concentration (13.1%) that falls in the range of ).…”

“…Total monounsaturated fatty acids concentrations (MUFA) were similar among samples with values between 10.2% and 12.4% of total fat, and congruent with the value (9.2%) previously reported in a shrimp and U. clathrata co-culture study (Cruz-Suárez et al, 2010) and the values (14.7-26.1) reported by Kumari et al (2010). Total polyunsaturated fatty acids (PUFAs) concentrations for MSS samples were similar to the value (34%) reported by Cruz-Suárez et al (2010), while the LSS sample showed a much lower concentration (13.1%) that falls in the range of ). Total n6 PUFAs in all samples ranged from 7.96-12.46% of total fat, which is congruent with the 9.6% linoleic acid (C18:2nÀ6) content found by Cruz-Suárez et al (2010), and similar to the concentration shown for other Ulvales (Aguilera- Morales et al, 2005).…”

“…There is no complete study on the chemical composition of U. clathrata that we know of; Cruz-Suárez, Tapia-Salazar, Nieto-Lopez, Guajardo-Barbosa, and Ricque-Marie (2009) and Cruz-Suárez et al (2010) previously reported proximal and amino acid composition. The aim of the present study was to provide information on the proximal composition, dietary fibre, sugars, amino acids, fatty acids, carotenoids, and some minerals contents, of cultured green 0308-8146/$ -see front matter Ó 2011 Elsevier Ltd. All rights reserved.…”

“…Seaweeds have been used for many different purposes, mainly for human consumption (Besada, Andrade, Schultze, & González, 2009) but also as a source of hydrocolloids, for animal nutrition, waste water treatment, paper industry, cosmetics, fertilizers and medical research (Cruz-Suárez et al, 2010;Lahaye & Jegou, 1993;McHugh, 2003). In general, seaweed natural stocks are insufficient to supply the increasing worldwide demand; as a consequence seaweeds culturing has been developed and provides now more than 90% of the seaweed market's demand (McHugh, 2003).…”

Antioxidant activity and apparent digestibility of amino acids of three macroalgae meals in the diets of Pacific white shrimp (Litopenaeus vannamei)

“…The proximal chemical composition of the macroalgae studied is very similar to that reported by Cruz-Suárez et al (2010) for U. clathrata, as well as for U. pertusa and U. intestinalis (Benjama & Masniyom, 2011). The proximal analysis of the algae meals studied shows that they have nutritional characteristics superior to those reported by Gutiérrez-Leyva (2006) for Sargassum sp.…”