Apparent digestibility of amino acids in feedstuffs used in diets for the Pacific white shrimp, Penaeus vannamei

Apparent digestibility of amino acids in feedstuffs used in diets for the Pacific white shrimp, Penaeus vannamei

Apparent digestibility coefficients (ADC) for dry matter, energy, crude protein (CP), and amino acids (AA) were evaluated for 4 feedstuffs used to feed juvenile white shrimp (Penaeus vannamei): fish meal (73.5% CP), potato protein concentrate (89.3% CP), brewer’s yeast (42.5% CP), and crustacean mea...

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Asıl Yazarlar: Villarreal-Cavazos, David Alonso, Ricque-Marie, Denis, Nieto-López, Martha, Tapia-Salazar, Mireya, Lemme, Andreas, Gamboa-Delgado, Julián, Cruz-Suárez, Lucia Elizabeth
Materyal Türü: Online
Dil:eng
Baskı/Yayın Bilgisi: Iniversidad Autónoma de Baja California 2019
Online Erişim:https://www.cienciasmarinas.com.mx/index.php/cmarinas/article/view/3007
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spelling oai:cienciasmarinas.com.mx:article-30072024-02-29T03:05:45Z Apparent digestibility of amino acids in feedstuffs used in diets for the Pacific white shrimp, Penaeus vannamei Eficiencia digestiva aparente de aminoácidos en ingredientes utilizados en dietas para camarón blanco del pacífico, Penaeus vannamei Villarreal-Cavazos, David Alonso Ricque-Marie, Denis Nieto-López, Martha Tapia-Salazar, Mireya Lemme, Andreas Gamboa-Delgado, Julián Cruz-Suárez, Lucia Elizabeth disgestibility shrimp Penaeus vannamei amino acids eficiencia digestiva caamarón Penaeus vannamei aminoácidos Apparent digestibility coefficients (ADC) for dry matter, energy, crude protein (CP), and amino acids (AA) were evaluated for 4 feedstuffs used to feed juvenile white shrimp (Penaeus vannamei): fish meal (73.5% CP), potato protein concentrate (89.3% CP), brewer’s yeast (42.5% CP), and crustacean meal (47.2% CP). Experimental diets included 30% of the test ingredient and 69% of a commercial diet supplemented with 1% chromium oxide as inert marker. Amino acid contents in the ingredients, experimental diets, leached diets, and feces were analyzed by high-performance liquid chromatography. Nutrient loss in water was highest in the fishmeal diet (25%). The AA with the highest losses in water were lysine, methionine, and arginine (25%, 23%, and 21%, respectively). The ADC for dry matter oscillated between 79.2% and 90.6%, for CP between 78.1% and 91.8%, and for AA between 75.4% and 96.6%. In all cases the lower limit corresponded to the meal with potato protein concentrate and the upper limit to the crustacean meal. The ADC for energy fluctuated between 89.1% and 95.2%, with the lower limit for the crustacean meal and the upper limit for the meal with potato protein concentrate. Los coeficientes de digestibilidad aparente (CDA) de materia seca, energía, proteína cruda (PC) y aminoácidos (AA) fueron evaluados en 4 ingredientes utilizados para alimentar juveniles de camarón blanco (Penaeus vannamei): harina de pescado (73.5% PC), concentrado proteico de papa (89.3% PC), levadura de cerveza (42.5% PC) y harina de crustáceo (47.2% PC). Las dietas experimentales incluyeron 30% del ingrediente prueba y 69% de una dieta comercial suplementada con 1% de óxido de cromo como marcador inerte. El contenido de aminoácidos en los ingredientes, las dietas formuladas, las dietas lixiviadas y las heces fue analizado por cromatografía líquida de alta resolución. La mayor pérdida de nutrientes en el agua se presentó con la dieta de harina de pescado (25%). Los AA con mayor pérdida en el agua fueron la lisina, la metionina y la arginina (25%, 23% y 21%, respectivamente). Los CDA para la materia seca oscilaron entre el 79.2% y el 90.6%, para la PC entre el 78.1% y el 91.8%, y para los AA entre el 75.4% y el 96.6%. En todos los casos el límite inferior correspondió al concentrado proteico de papa y el superior a la harina de crustáceo. El CDA para la energía fluctuó entre el 89.1% y el 95.2%, con el límite inferior para la harina de crustáceo y el superior para el concentrado proteico de papa. Iniversidad Autónoma de Baja California 2019-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article Artículo Arbitrado application/pdf text/xml text/xml https://www.cienciasmarinas.com.mx/index.php/cmarinas/article/view/3007 10.7773/cm.v45i3.3007 Ciencias Marinas; Vol. 45 No. 3 (2019); 91–100 Ciencias Marinas; Vol. 45 Núm. 3 (2019); 91–100 2395-9053 0185-3880 eng https://www.cienciasmarinas.com.mx/index.php/cmarinas/article/view/3007/420420483 https://www.cienciasmarinas.com.mx/index.php/cmarinas/article/view/3007/420420977 https://www.cienciasmarinas.com.mx/index.php/cmarinas/article/view/3007/420420640 Copyright (c) 2019 Ciencias Marinas https://creativecommons.org/licenses/by/4.0
institution Ciencias Marinas
collection OJS
language eng
format Online
author Villarreal-Cavazos, David Alonso
Ricque-Marie, Denis
Nieto-López, Martha
Tapia-Salazar, Mireya
Lemme, Andreas
Gamboa-Delgado, Julián
Cruz-Suárez, Lucia Elizabeth
spellingShingle Villarreal-Cavazos, David Alonso
Ricque-Marie, Denis
Nieto-López, Martha
Tapia-Salazar, Mireya
Lemme, Andreas
Gamboa-Delgado, Julián
Cruz-Suárez, Lucia Elizabeth
Apparent digestibility of amino acids in feedstuffs used in diets for the Pacific white shrimp, Penaeus vannamei
author_facet Villarreal-Cavazos, David Alonso
Ricque-Marie, Denis
Nieto-López, Martha
Tapia-Salazar, Mireya
Lemme, Andreas
Gamboa-Delgado, Julián
Cruz-Suárez, Lucia Elizabeth
author_sort Villarreal-Cavazos, David Alonso
title Apparent digestibility of amino acids in feedstuffs used in diets for the Pacific white shrimp, Penaeus vannamei
title_short Apparent digestibility of amino acids in feedstuffs used in diets for the Pacific white shrimp, Penaeus vannamei
title_full Apparent digestibility of amino acids in feedstuffs used in diets for the Pacific white shrimp, Penaeus vannamei
title_fullStr Apparent digestibility of amino acids in feedstuffs used in diets for the Pacific white shrimp, Penaeus vannamei
title_full_unstemmed Apparent digestibility of amino acids in feedstuffs used in diets for the Pacific white shrimp, Penaeus vannamei
title_sort apparent digestibility of amino acids in feedstuffs used in diets for the pacific white shrimp, penaeus vannamei
description Apparent digestibility coefficients (ADC) for dry matter, energy, crude protein (CP), and amino acids (AA) were evaluated for 4 feedstuffs used to feed juvenile white shrimp (Penaeus vannamei): fish meal (73.5% CP), potato protein concentrate (89.3% CP), brewer’s yeast (42.5% CP), and crustacean meal (47.2% CP). Experimental diets included 30% of the test ingredient and 69% of a commercial diet supplemented with 1% chromium oxide as inert marker. Amino acid contents in the ingredients, experimental diets, leached diets, and feces were analyzed by high-performance liquid chromatography. Nutrient loss in water was highest in the fishmeal diet (25%). The AA with the highest losses in water were lysine, methionine, and arginine (25%, 23%, and 21%, respectively). The ADC for dry matter oscillated between 79.2% and 90.6%, for CP between 78.1% and 91.8%, and for AA between 75.4% and 96.6%. In all cases the lower limit corresponded to the meal with potato protein concentrate and the upper limit to the crustacean meal. The ADC for energy fluctuated between 89.1% and 95.2%, with the lower limit for the crustacean meal and the upper limit for the meal with potato protein concentrate.
publisher Iniversidad Autónoma de Baja California
publishDate 2019
url https://www.cienciasmarinas.com.mx/index.php/cmarinas/article/view/3007
_version_ 1792606979334602752

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