Nutritional value of cowpea (Vigna unguiculata L. Walp) meals as ingredients in diets for Pacific white shrimp (Litopenaeus vannamei Boone)

M. E. Rivas-Vega; E. Goytortúa-Bores; J. M. Ezquerra-Brauer; M. G. Salazar-García; L. E. Cruz-Suárez; H. Nolasco; R. Civera-Cerecedo

doi:10.1016/j.foodchem.2005.03.021

Nutritional value of cowpea (Vigna unguiculata L. Walp) meals as ingredients in diets for Pacific white shrimp (Litopenaeus vannamei Boone)

M. E. Rivas-Vega, E. Goytortúa-Bores, J. M. Ezquerra-Brauer, M. G. Salazar-García, L. E. Cruz-Suárez, H. Nolasco, R. Civera-Cerecedo^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

53 Scopus citations

Abstract

The nutritional value of cowpea (Vigna unguiculata L. Walp) meals, as ingredients in diets for Litopenaeus vannamei, was evaluated. Five experimental meals were prepared in the laboratory: whole raw cowpea (WRC), dehulled (DC), cooked (CC), germinated (GC) and extruded (EXC). The crude protein content of WRC (26.1%) increased after germination (29.5%). Carbohydrates ranged from 69.4% to 85.9%. The trypsin inhibitor activity of WRC meal was low (7.52 U/mg dry matter), and was reduced or eliminated by cooking and extrusion. Apparent digestibility of dry matter, protein and carbohydrate of the diet containing whole raw cowpea meal (71.1%, 85.9% and 76.7%, respectively) was similar to the control diet. Cooking and extruding of cowpea significantly increased dry matter, protein and carbohydrate digestibility in the diets. The results suggest that cowpea meals are good sources of nutrients and can be used as ingredients in diets for L. vannamei.

Original language	English
Pages (from-to)	41-49
Number of pages	9
Journal	Food Chemistry
Volume	97
Issue number	1
DOIs	https://doi.org/10.1016/j.foodchem.2005.03.021
State	Published - Jul 2006

Bibliographical note

Funding Information:
This work was possible thanks to the financial support of CONACYT (Grant No. 129253 to Martha Rivas) and Projects AC 1.22 of CIBNOR and SAGARPA 2003-002-149. We thank Sonia Rocha and Dolores Rondero for their help in the proximate analysis, Alfonso Galicia and Sarai Deanda for valuable assistance during the digestibility trial, and Juan Manuel Vargas López (Universidad de Sonora) for extruding cowpea. We are grateful to Alfredo Hernández and Bernardo Murillo for comments and suggestions to the experimental design and statistical analyses. We also thank Ana María Ibarra and Jose Luis Ramírez for providing the experimental organisms from the Genetic Program of CIBNOR.

Keywords

Cowpea meals
Digestibility
Feed ingredients
Litopenaeus vannamei
Vigna unguiculata

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10.1016/j.foodchem.2005.03.021

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Rivas-Vega, M. E., Goytortúa-Bores, E., Ezquerra-Brauer, J. M., Salazar-García, M. G., Cruz-Suárez, L. E., Nolasco, H., & Civera-Cerecedo, R. (2006). Nutritional value of cowpea (Vigna unguiculata L. Walp) meals as ingredients in diets for Pacific white shrimp (Litopenaeus vannamei Boone). Food Chemistry, 97(1), 41-49. https://doi.org/10.1016/j.foodchem.2005.03.021

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abstract = "The nutritional value of cowpea (Vigna unguiculata L. Walp) meals, as ingredients in diets for Litopenaeus vannamei, was evaluated. Five experimental meals were prepared in the laboratory: whole raw cowpea (WRC), dehulled (DC), cooked (CC), germinated (GC) and extruded (EXC). The crude protein content of WRC (26.1%) increased after germination (29.5%). Carbohydrates ranged from 69.4% to 85.9%. The trypsin inhibitor activity of WRC meal was low (7.52 U/mg dry matter), and was reduced or eliminated by cooking and extrusion. Apparent digestibility of dry matter, protein and carbohydrate of the diet containing whole raw cowpea meal (71.1%, 85.9% and 76.7%, respectively) was similar to the control diet. Cooking and extruding of cowpea significantly increased dry matter, protein and carbohydrate digestibility in the diets. The results suggest that cowpea meals are good sources of nutrients and can be used as ingredients in diets for L. vannamei.",

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note = "Funding Information: This work was possible thanks to the financial support of CONACYT (Grant No. 129253 to Martha Rivas) and Projects AC 1.22 of CIBNOR and SAGARPA 2003-002-149. We thank Sonia Rocha and Dolores Rondero for their help in the proximate analysis, Alfonso Galicia and Sarai Deanda for valuable assistance during the digestibility trial, and Juan Manuel Vargas L{\'o}pez (Universidad de Sonora) for extruding cowpea. We are grateful to Alfredo Hern{\'a}ndez and Bernardo Murillo for comments and suggestions to the experimental design and statistical analyses. We also thank Ana Mar{\'i}a Ibarra and Jose Luis Ram{\'i}rez for providing the experimental organisms from the Genetic Program of CIBNOR.",

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AU - Goytortúa-Bores, E.

AU - Ezquerra-Brauer, J. M.

AU - Salazar-García, M. G.

AU - Cruz-Suárez, L. E.

AU - Nolasco, H.

AU - Civera-Cerecedo, R.

N1 - Funding Information: This work was possible thanks to the financial support of CONACYT (Grant No. 129253 to Martha Rivas) and Projects AC 1.22 of CIBNOR and SAGARPA 2003-002-149. We thank Sonia Rocha and Dolores Rondero for their help in the proximate analysis, Alfonso Galicia and Sarai Deanda for valuable assistance during the digestibility trial, and Juan Manuel Vargas López (Universidad de Sonora) for extruding cowpea. We are grateful to Alfredo Hernández and Bernardo Murillo for comments and suggestions to the experimental design and statistical analyses. We also thank Ana María Ibarra and Jose Luis Ramírez for providing the experimental organisms from the Genetic Program of CIBNOR.

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ER -

Nutritional value of cowpea (Vigna unguiculata L. Walp) meals as ingredients in diets for Pacific white shrimp (Litopenaeus vannamei Boone)

Abstract

Bibliographical note

Keywords

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