Effects of fish meal replacement by meat and bone meal supplemented with garlic (Allium sativum) powder on biological indices, feeding, muscle composition, fatty acid and amino acid profiles of whiteleg shrimp (Litopenaeus vannamei)

Abstract

Shortage of fish meal (FM) resources in the marine environment, high price and high demand for this ingredient led researchers to seek for alternative protein resources such as meat and bone meal (MBM). The effects of adding MBM and garlic powder to the shrimp diet on growth performance, muscle composition, amino acid and fatty acid profiles of whiteleg shrimp (5.00 ± 0.23 g) were investigated. A total of six dietary treatments were formulated: 0%MBM (control without garlic powder), 25%MBM and 50%MBM (treatments without garlic powder; WG treatments); 0%MBM+G (control with garlic powder), 25%MBM+G and 50%MBM+G (treatments with garlic powder; G treatments). Our results indicated that increase MBM level in the diets (up to 50%MBM) impaired growth performance, muscle composition, fatty acid and amino acid profiles in the muscle of shrimp. Interestingly, garlic supplementation improved the aforementioned factors so that shrimp fed 50%MBM+G diet had no significant difference when compared to 0%MBM group. The current results indicated that garlic could increase levels of FM replacement by increasing feed intake, improving protein and amino acid utilization. Overall, 50%MBM+G diet is recommended for use in shrimp production.