Effect of shrimp head meal inclusion level in litopenaeus schmitti juveniles diet.
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Date
2009
Metadata
Show full item recordAbstract
This study determined the effect of different shrimp head meal (SHM) levels (0, 5, 15, 25 and 30%) in practical diets for Caribbean white shrimp juveniles Litopenaeus schmitti (0.29 ± 0.0025 g). A totally randomized experimental design was carried out under laboratory conditions during 54 days. There were no significant differences (p > 0.05) in survival of shrimps in all treatments evaluated. This result indicated that SHM included at 5, 15 and 25% in diet promoted growth. The relation of SHM inclusion level in diet with final weight (FW), food conversion rate (FCR) and protein efficiency ratio (PER) were described by the following quadratic equation: FW = 0.8023 + 0.0604 S - 0.0018 S2, 2 =0.81; FCR = 8.0019 - 0.6081 S + 0.0164 S2, R2 =0.82 and PER = 0.3695 + 0.0677 S - 0.0018 S2, R2 =0.93, respectively; which suggested that optimum SHM inclusion level in practical diets was 17%. Chemical score showed that the first and second limiting amino acid were arginine and histidine in all experimental diets.Se evaluó el efecto de diferentes niveles de inclusión (0, 5, 15, 25 y 30 %) de harina de cabeza de camarón (HCC) en dietas prácticas para juveniles de camarón blanco del Caribe Litopenaeus schmitti (0.29 ± 0.0025 g). Se desarrolló un diseño experimental completamente aleatorizado en condiciones de laboratorio durante 54 días. No se encontraron diferencias significativas (p > 0.05) en .cuanto a supervivencia entre los tratamientos evaluados. Los resultados indicaron que la inclusión de 5, 15 y 25 % de HCC en el alimento promovió el crecimiento. La relación del nivel de inclusión de HCC en la dieta con el peso final (PF), el factor de conversión del alimento (FCA) y la tasa de eficiencia proteica (TEP) fueron descritas por las siguientes ecuaciones cuadráticas: PF = 0.8023 + 0.0604 S - 0.0018 S2, R2 =0.81; FCA = 8.0019 - 0.6081 S + 0.0164 S2, R2 =0.82 y TEP = 0.3695 + 0.0677 S - 0.0018 S2, R2 =0.93, respectivamente, lo que sugiere un nivel de inclusión óptimo de 17 %. El cómputo químico mostró que el primer y segundo aminoácido limitante fueron la arginina y la histidina en todas las dietas experimentales.
Journal
Revista de Investigaciones MarinasVolume
30Issue/Article Nr
1Publisher or University
Centro de Investigaciones MarinasResource/Dataset Location
http://rim.awardspace.com/Collections