Dry matter, protein, and energy digestibility of diets for juvenile Pacific white leg shrimps (Litopenaeus vannamei) reared at different salinity levels

• Autor(a) principal: Méndez-Martínez,Yuniel
• Data de Publicação: 2021
• Outros Autores: Gucić,Milena, Martínez-Córdova,Luis Rafael, Civera-Cerecedo,Roberto, Ricque-Marie,Denis, Cortés-Jacinto,Edilmar
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência Rural
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000800652
• topic: digestibility; salinity; commercial diets; feed formulation; shrimp

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.