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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Autores principales:	Villarreal-Cavazos, David Alonso, Ricque-Marie, Denis, Nieto-López, Martha, Tapia-Salazar, Mireya, Lemme, Andreas, Gamboa-Delgado, Julián, Cruz-Suárez, Lucia Elizabeth
Formato:	info:eu-repo/semantics/article
Lenguaje:	eng
Publicado:	Iniversidad Autónoma de Baja California 2019
Materias:	disgestibility shrimp Penaeus vannamei amino acids eficiencia digestiva caamarón aminoácidos
Acceso en línea:	https://www.cienciasmarinas.com.mx/index.php/cmarinas/article/view/3007
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spelling	repositorioinstitucional-20.500.12930-75632023-05-09T14:30:48Z 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. 2019-09-30 2021-06-03T03:55:41Z 2021-06-03T03:55:41Z info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article Artículo Arbitrado https://www.cienciasmarinas.com.mx/index.php/cmarinas/article/view/3007 10.7773/cm.v45i3.3007 https://hdl.handle.net/20.500.12930/7563 eng https://www.cienciasmarinas.com.mx/index.php/cmarinas/article/view/3007/420420483 Copyright (c) 2019 Ciencias Marinas application/pdf Iniversidad Autónoma de Baja California Ciencias Marinas; Vol. 45 No. 3 (2019); 91–100 Ciencias Marinas; Vol. 45 Núm. 3 (2019); 91–100 2395-9053 0185-3880
institution	Repositorio Institucional
collection	DSpace
language	eng
topic	disgestibility shrimp Penaeus vannamei amino acids eficiencia digestiva caamarón Penaeus vannamei aminoácidos
spellingShingle	disgestibility shrimp Penaeus vannamei amino acids eficiencia digestiva caamarón Penaeus vannamei aminoácidos 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
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.
format	info:eu-repo/semantics/article
author	Villarreal-Cavazos, David Alonso Ricque-Marie, Denis Nieto-López, Martha Tapia-Salazar, Mireya Lemme, Andreas Gamboa-Delgado, Julián Cruz-Suárez, Lucia Elizabeth
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
publisher	Iniversidad Autónoma de Baja California
publishDate	2019
url	https://www.cienciasmarinas.com.mx/index.php/cmarinas/article/view/3007
_version_	1792609599949373440

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

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