Abstract
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.
Highlights
The Pacific white leg shrimp Litopenaeus vannamei is one of the most commonly farmed species at commercial scale because of its fast growth, high survival at high density, and resistance to disease (MARTÍNEZ-CÓRDOVA et al, 2009; ANAYA-ROSAS et al, 2017; ABDELRAHMAN et al, 2019)
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%
The findings in this study indicated that salinity level has a significant effect on shrimp’s digestibility of dry matter, protein, and energy, Table 3 - Water quality parameters recorded during the trials for juvenile Litopenaeus vannamei shrimp
Summary
The Pacific white leg shrimp Litopenaeus vannamei is one of the most commonly farmed species at commercial scale because of its fast growth, high survival at high density, and resistance to disease (MARTÍNEZ-CÓRDOVA et al, 2009; ANAYA-ROSAS et al, 2017; ABDELRAHMAN et al, 2019). Their osmoregulatory capacity allows them to inhabit waters with salinity ranging from 0.5 to 60 ppt (ROY et al, 2007; JAIME-CEBALLOS et al, 2008; CHEN et al, 2019). This study determined the effect of low, medium, and high salinity on the apparent digestibility of dry matter, protein, and energy of two formulated and six commercial diets for juvenile Pacific white leg shrimp (L. vannamei)
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