Abstract
ABSTRACT Studies on feeding and nutrition of shrimp are still quite scarce; little is known about the use of agribusiness byproducts in shrimp diets. Therefore, this study aimed to perform nutritional and energy assessments of protein-based ingredients for feed of shrimp of the Litopenaeus vannamei species. The design was completely randomized, with six treatments and four replications: a standard diet and five test diets composed of 70% standard diet and 30% test ingredients (poultry viscera flour - PVF, cassava leaf hay - CLH, shrimp head flour - SHF, sugarcane yeast - SCY and castor bean meal - CBM). We used a total of 720 shrimps with mean weight of 8 g each. The parameters of quality showed no significant change by the Tukey's test (p >0.05). The apparent digestibility coefficients of PVF, CLH, SHF, SCY and CBM were respectively 27.44, 76.26, 77.78 and 90.10% for dry matter; 76.61, 70.44, 97.67 and 78.29% for protein; and 33.10, 51.19, 90.70 and 78.05% for gross energy. The digestible energy of the ingredients was 1749, 2457, 3914, 3030 and 2130 kcal/kg; and digestible protein was 42.4, 16.09, 54.62, 23.71 and 14.31%. The SHF reached the highest coefficients of apparent digestibility, crude protein, gross energy and digestible energy. The SCY had the largest apparent digestibility of dry matter. Both SHF and SCY presented improved availability of nutrients and energy for L. vannamei.
Highlights
The main species of marine shrimp commercially produced worldwide is the Litopenaeus vannamei (DASTIDAR; MALLIK; MANDAL, 2013)
Alternative ingredients can replace conventional protein foods used in feed of aquatic organisms, which occurs largely due to the high cost of these ingredients, since feeding expends about 60 to 70% of the production costs (CUMMINS et al, 2013)
According to Mota and Pestana (2011), there is a great potential for the use of agro-industrial waste of castor bean in animal feeding, since its detoxified bran shows a percentage of dry matter of 95.25%, crude protein of 39.82%, crude fiber of 28.48%, ether extract of 1.58%, mineral material of 6.31%, and nitrogen free extract of 23.81%
Summary
The main species of marine shrimp commercially produced worldwide is the Litopenaeus vannamei (DASTIDAR; MALLIK; MANDAL, 2013). It is a byproduct from ethanol industry, in which Brazil is emerging as the world's largest producer It consists of a feasible alternative for aquatic animal diets, since it has good nutritional characteristics, such as crude protein levels ranging from 22.41 to 40.18% with good balance of essential amino acids, lysine (POVEDA-PARRA et al, 2013). According to Mota and Pestana (2011), there is a great potential for the use of agro-industrial waste of castor bean in animal feeding, since its detoxified bran shows a percentage of dry matter of 95.25%, crude protein of 39.82%, crude fiber of 28.48%, ether extract of 1.58%, mineral material of 6.31%, and nitrogen free extract of 23.81% This ingredient quality and the social background, where such raw material production is inserted, are important requirements for the choice of ingredients that will be used in shrimp feed manufacturing. The aim of this study was to determine the nutritional and energy value of the protein-based ingredients: poultry viscera flour, cassava leaf hay, shrimp head flour, sugarcane yeast and castor bean meal for Pacific white shrimp
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