Attractability and palatability of protein ingredients of aquatic and terrestrial animal origin, and their practical value for blue shrimp, Litopenaeus stylirostris fed diets formulated with high levels of poultry byproduct meal

详细信息    查看全文

• 作者：Arul Victor Suresh^a ; ^{victors@integratedaquaculture.com" rel="nofollow} ; K.P. Kumaraguru vasagam^a ; ¹ ; ^{drvasagamguru@gmail.com" rel="nofollow} ; Sergio Nates^b
• 关键词：Attractants ; Palatability ; Feeding effectors ; Rendered animal proteins ; Fishmeal replacement ; Shrimp
• 刊名：Aquaculture
• 出版年：2011
• 出版时间：1 September 2011
• 年：2011
• 卷：319
• 期：1-2
• 页码：132-140
• 全文大小：874 K
• ISSN：S0044848611005199

文摘

Properties of two kinds of poultry byproduct meal (PBM), blood meal (BLM), hydrolyzed feather meal (HFM), anchovy fishmeal (AFM), fish hydrolysate (FHD), squid liver meal (SLM) and krill meal (KRL) as feeding effectors (attractants and palatability factors) were studied in juvenile blue shrimp Litopenaeus stylirostris. Biochemical analyses of the ingredients revealed that BLM and HFM had low levels of free amino acids (FAA), nucleotides, taurine, protein solubility and small peptide; whereas, KRL had high levels of all except protein solubility. The biochemical profile of PBM was only moderately inferior to that of AFM. FHD had high levels of FAA, protein, and taurine, but low levels of nucleotides and small peptides. Attractability and palatability assessments in shrimp were fairly consistent with the biochemical profile. A 6-week feeding trial using feeds formulated with 20% PBM, no fishmeal and 3% of BLM, AFM, FHD, SLM, or KRL showed that attractability of the feeds was improved by SLM and KRL, but palatability and growth were improved only by KRL.