Sensorial attributes and growth performance of whiteleg shrimp (Litopenaeus vannamei) cultured in biofloc technology with varying water salinity and dietary protein content

• Autor(a) principal: Pinho, Sara Mello [UNESP]
• Data de Publicação: 2021
• Outros Autores: Emerenciano, Maurício Gustavo Coelho
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1016/j.aquaculture.2021.736727; http://hdl.handle.net/11449/207565
• topic: BFT; Consumer preferences; Organoleptic; Pacific white shrimp

A study was conducted to evaluate the sensorial attributes and zootechnical performance of whiteleg shrimp (Litopenaeus vannamei) juveniles cultured in biofloc technology (BFT) with varying water salinities and proteinous feed. The experiment was conducted at two salinity levels viz., 5 ppt and 30 ppt each with two different proteinous feeds viz., 25% and 35% crude protein (CP), in a completely randomized factorial experimental design. Shrimp juveniles (average weight: 1.07 g) were stocked uniformly at the density of 233 shrimp m−3 in sixteen 60-L experimental tanks and reared for nine weeks. At the end of culture, all shrimps were harvested from the tanks and zootechnical parameters were recorded. The sensorial attributes viz., aroma, color, flavor, texture, and overall acceptance of shrimps reared in BFT under the tested treatments and in traditional earthen pond culture system were compared. In terms of zootechnical parameters, survival was similar among all treatments. The shrimp growth and productivity were significantly affected by either salinity and protein levels of feed. The same trend was observed for the feed conversion ratio and protein efficiency ratio. The highest shrimp growth (final weight: 4.08 g) was achieved in 30 ppt water with 35% CP. The sensorial attributes of shrimp were similar in all experimental treatments including those reared in traditional earthen pond. The results suggested that 30 ppt of water salinity and 35% of dietary crude protein promoted superior shrimp performance as compared to 5 ppt and 25% CP. Additionally, the current study revealed that sensorial attributes of L. vannamei cultured in BFT did not change regardless of the salinity (5 ppt and 30 ppt) and/or the dietary crude protein (25% and 35% CP), and was comparable to those reared in traditional earthen ponds.