Abstract
Whiteleg shrimp, Litopenaeus vannamei is one of the most commercially farmed species worldwide because of its fast growth, good survival rate at high farming densities, and osmoregulatory capacity, which makes it an excellent candidate for cultures at different salinities. The knowledge of shrimp nutritional requirements is critical in the formulation of diets to allow optimal growth at different environmental conditions and development stages. The effect of salinity on apparent digestibility of shrimp feed is not well known, and this information is required in shrimp diet formulation. For this purpose, the apparent digestibility coefficients of carbohydrates (ACD) and lipids (ALD) were determined for juvenile whiteleg shrimps under controlled culture conditions. We evaluated the apparent digestibility of six commercial (D1:37CP, D2:38CP, D3:39CP, D4:34CP, D5:35CP, and D6:37CP) and two experimental (E1:33CP and E2:33CP) diets for juvenile whiteleg shrimp cultivated at three salinities (5, 35 and 50 psu) in 60 L aquariums. ACD and ALD were determined in vivo using chromic oxide as an inert marker. Our results showed that ALD in most cases was over 80%, independent of salinity, except the E1:33CP diet which had 74.0% at 50 psu. Diet D3:39CP showed the highest ALD coefficient (90.1 and 90.6% at 5 and 35 psu, respectively). For ACD, differences were detected between commercial and experimental diets at every salinity level, although salinity effect on ACD was not significant. Diet D4:34CP had the highest coefficient (92.4%) at 5 psu, and E2:33CP at 35 and 50 psu (97.3 and 94.7%). This study demonstrated that there is no significant effect of saline variations on carbohydrate and lipid digestibility by juvenile whiteleg shrimp, under the experimental conditions.
Highlights
Well-defined diets provide greater confidence in the responses of animals to the feed offered (Glencross et al 1999)
The available scientific literature about the effect of salinity on digestibility of diets in shrimp is scarce; the objective of this study was to determine the effect of salinity on apparent digestibility coefficients of lipids and carbohydrates of six commercial and two experimental diets for juvenile whiteleg shrimp, L. vannamei
The effect of water quality on feed digestibility and ingestion had not been previously determined for crustaceans, but it does not appear to have a significant effect, unless the quality of the feed is nutritionally limiting (Lee & Lawrence 1997)
Summary
Well-defined diets provide greater confidence in the responses of animals to the feed offered (Glencross et al 1999). Using highly digestible diets is environmentally beneficial under high-density cultivation, where accumulation of undigested feed contaminates the water, increases costs of water treatment, and promotes shrimp disease and mortality (Lin et al 2006). Nutrition of shrimp reared at low salinity improved growth and survival by adjusting levels of nutrients in the feeds (Gong et al 2003, 2004a, Perez-Velazquez et al 2007). The species is resistant to several diseases (Ponce-Palafox et al 1997, Lin et al 2006) For those reasons, L. vannamei is one of the most cultivated marine shrimp in Mexico and worldwide. The available scientific literature about the effect of salinity on digestibility of diets in shrimp is scarce; the objective of this study was to determine the effect of salinity on apparent digestibility coefficients of lipids and carbohydrates of six commercial and two experimental diets for juvenile whiteleg shrimp, L. vannamei
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