Digestibilidade da matéria seca, proteína e energia de dietas para camarão juvenil do pacífico (Litopenaeus vannamei) cultivadas em diferentes níveis de salinidades

Translated title of the contribution: Dry matter, protein, and energy digestibility of diets for juvenile pacific white leg shrimps (Litopenaeus vannamei) reared at different salinity levels

Yuniel Méndez-Martínez, Milena Gucić, Luis Rafael Martínez-Córdova, Roberto Civera-Cerecedo, Denis Ricque-Marie, Edilmar Cortés-Jacinto*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Translated title of the contributionDry matter, protein, and energy digestibility of diets for juvenile pacific white leg shrimps (Litopenaeus vannamei) reared at different salinity levels
Original languageUndefined/Unknown
Article numbere20190636
JournalCiencia Rural
Volume51
Issue number8
DOIs
StatePublished - 2021
Externally publishedYes

Bibliographical note

Funding Information:
The authors thank S. de La Paz, S. Rocha, D. Rondero, and E. Goytortúa, for their hard work and dedication to complete this study; to D. Fischer for editorial services. Shrimp were obtained from Granjas Marinas de Sinaloa S.A. de C.V. Funding was provided by Secretaria de Agricultura, Ganadería, Desarrollo Rural, Pesca y Alimentación y Consejo Nacional de Ciencia y Tecnología (SAGARPA-CONACYT) Project 2003-C02-

Funding Information:
The authors thank S. de La Paz, S. Rocha, D. Rondero, and E. Goytort?a, for their hard work and dedication to complete this study; to D. Fischer for editorial services. Shrimp were obtained from Granjas Marinas de Sinaloa S.A. de C.V. Funding was provided by Secretaria de Agricultura, Ganader?a, Desarrollo Rural, Pesca y Alimentaci?n y Consejo Nacional de Ciencia y Tecnolog?a (SAGARPA-CONACYT) Project 2003-C02-149 and CONACYT-FC2016/2930.

Publisher Copyright:
© 2021, Universidade Federal de Santa Maria. All rights reserved.

Keywords

  • Commercial diets
  • Digestibility
  • Feed formulation
  • Salinity
  • Shrimp

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