Evaluation of dietary corn fermented protein on growth performance and haemato‐immunological parameters of the Pacific white shrimp Litopenaeus vannamei
2022
Novriadi, Romi | Wahyudi, Aldy Eka | Fadhilah, Rifqi | Seiler, Ben | Balk, Derek | Jolly‐Breithaupt, Melissa
The use of corn fermented protein (CFP) as a sustainable and functional ingredient in a shrimp diet formulation was evaluated. Four isonitrogenous and iso‐lipidic practical diets were formulated to contain 0%, 6%, 12% and 18% of CFP obtained from mechanical separation of protein post distillation within dry‐grind ethanol plants utilizing separation technology from Fluid Quip Technology. The 18% CFP diet was formulated to partially replace the use of fish meal (FM) and soybean meal (SBM) as well as completely replace the use of corn gluten meal (CGM). A total of 300 shrimp with average initial body weight of 2.02 ± 0.03 g were randomly stocked into four groups, with five replicates per group per treatment and 15 shrimp per aquaria tank. The results showed that in general, CFP could enhance the growth performance of shrimp. The use of 6% and 12% inclusion level of CFP resulted in a significant increase in final biomass, final mean weight (FMW), thermal growth coefficient (TGC) and superior feed conversion ratio (FCR) compared with the control diet (p < 0.05). Reducing the amount of FM from 10 to 7.5% and supplemented with CFP still have better FMW, weight gain (WG), FCR and TGC compared with the control treatment. No significant differences of total haemocyte count (p = 0.2619) and lysozyme activity (p = 0. 1185) were observed. In addition, the protein content and protein retention efficiency showed no significant differences (p > 0.05) among the treatments. These results suggest that 18% corn fermented protein can be utilized as an alternative protein source without compromising the growth and health condition of shrimp L. vannamei.
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