Digestibility of starch in Penaeus vannamei: in vivo and in vitro study on eight samples of various origin

Abstract

Apparent digestibility coefficients (ADC) of carbohydrate, protein and lipid were investigated in Penaeus vannamei (18–25 g) with diets containing eight starches of various origin. Test ingredients, included at a level of 35% of diet, were native (NC) or gelatinized (GC) corn starch, waxy corn starch, either native (XC) or gelatinized (GX), high amylose corn starch (AC), potato starch, either native (NP) or gelatinized (GP), and native wheat starch (NW). Experimental diets differed only in the type of starch. Chromic oxide was included as a marker. On each starch sample, water solubility index (WSI) was determined and in vitro digestibility assays were carried out with shrimp digestive gland homogenates in order to evaluate correlations between criteria. In vitro digestibility was estimated as the initial rate of hydrolysis (IRH) in micrograms of reducing units per minute per microgram of substrate in glucose equivalents. Starch ADC ranged from 63.1 (AC) to 95.8% (GX), WSI ranged from 0.06 (NP) to 0.69% (XC) for native starch and from 55 (GX) to 85% (GP) for gelatinized starch, while IRH was between 17 (AC) and 89.10 −4 μg min −1 μg −1 (GC). Significant differences ( P < 0.05) appeared within each of the parameters depending on the source of dietary starch; in vitro tests were significantly ( P < 0.05) correlated with each other as was IRH with starch ADC ( y = 8.0 In(10 4 x) + 59.0; R 2 = 0.81; x representing IRH). IRH appeared to be more suitable than WSI to predict in vivo digestibility for starch. Protein and lipid ADC which ranged from 94.1 to 97.8% and from 76.6 to 84.8%, respectively, were also significantly affected, thus indicating some associative effects.