NUTRICIONAL ASSESSMENT OF INGREDIENTS USED IN PACIFIC WHITE SHRIMP FEED
2016
CESAR ANTUNES ROCHA NUNES | MARIA DO CARMO MOHAUPT MARQUES LUDKE | CLOVIS MATHEUS PEREIRA | MISLENI RICARTE DE LIMA | JOSÉ DOS SANTOS
Studies on feeding and nutrition of shrimp are still quite scarce; little is known about the use of agribusiness byproducts in shrimp diets. Therefore, this study aimed to perform nutritional and energy assessments of protein-based ingredients for feed of shrimp of the Litopenaeus vannamei species. The design was completely randomized, with six treatments and four replications: a standard diet and five test diets composed of 70% standard diet and 30% test ingredients (poultry viscera flour - PVF, cassava leaf hay - CLH, shrimp head flour - SHF, sugarcane yeast - SCY and castor bean meal - CBM). We used a total of 720 shrimps with mean weight of 8 g each. The parameters of quality showed no significant change by the Tukey’s test (p > 0.05). The apparent digestibility coefficients of PVF, CLH, SHF, SCY and CBM were respectively 27.44, 76.26, 77.78 and 90.10% for dry matter; 76.61, 70.44, 97.67 and 78.29% for protein; and 33.10, 51.19, 90.70 and 78.05% for gross energy. The digestible energy of the ingredients was 1749, 2457, 3914, 3030 and 2130 kcal/ kg; and digestible protein was 42.4, 16.09, 54.62, 23.71 and 14.31%. The SHF reached the highest coefficients of apparent digestibility, crude protein, gross energy and digestible energy. The SCY had the largest apparent digestibility of dry matter. Both SHF and SCY presented improved availability of nutrients and energy for L. vannamei.
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