Dry matter, protein, and energy digestibility of diets for juvenile Pacific white leg shrimps (Litopenaeus vannamei) reared at different salinity levels

This study evaluated the effect of low, medium, and high-water salinity (5, 35, and 50 ppt) on the apparent dry matter, protein, and energy digestibility of two formulated and six commercial diets for juvenile whiteleg shrimp, Litopenaeus vannamei, in a 120-day trial. Digestibility was determined in...

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Bibliographic Details
Published in:Ciência rural 2021-01, Vol.51 (8), p.1
Main Authors: Mendez-Martinez, Yuniel, Gucic, Milena, Martinez-Cordova, Luis Rafael, Civera-Cerecedo, Roberto, Ricque-Marie, Denis, Cortes-Jacinto, Edilmar
Format: Article
Language:English
Subjects:
AGRONOMY
Chromium oxides
commercial diets
Covariance matrix
Diet
Digestibility
Dry matter
Energy
Farming
Feces
feed formulation
Fish meal
In vivo methods and tests
Ingredients
Juveniles
Litopenaeus vannamei
Principal components analysis
Proteins
Salinity
Salinity effects
Seawater
shrimp
Shrimps
Water salinity
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Summary:This study evaluated the effect of low, medium, and high-water salinity (5, 35, and 50 ppt) on the apparent dry matter, protein, and energy digestibility of two formulated and six commercial diets for juvenile whiteleg shrimp, Litopenaeus vannamei, in a 120-day trial. Digestibility was determined in vivo using chromic oxide as an inert diet marker. Hydrostability in pellets varied from 86.8% to 99.9%; dry matter digestibility varied from 49.1% to 64.1%; protein digestibility showed greater variations at all salinities (56.9%-85.8%); and energy digestibility ranged from 70.1 to 86.4%. Salinity had a significant effect on dry matter, protein, and energy digestibility. Using a principal component analysis (PCA) with a covariance matrix, our findings suggested that the E2 (fishmeal-based formulation) diet and 35 ppt salinity provided optimum hydrostability and digestibility to Pacific white leg shrimp juveniles.
ISSN:0103-8478
1678-4596
1678-4596
DOI:10.1590/0103-8478cr20190636