Apparent digestibility coefficients of fungal fermented plant proteins in two different penaeid shrimps—A comparative study

Abstract

Using the 70:30 replacement method and chromium as an inert marker, the digestibility of four fermented oilseed meals/cakes (soybean meal (FSBM), groundnut oil cake (FGNC), rapeseed meal (FRSM), and sunflower oil cake (FSFC)) were determined in Penaeus monodon and Penaeus indicus. Apparent dry matter digestibility (ADMD) of fermented ingredients was ranked as FSBM > FGNC > FRSM > FSFC. The critical variations in apparent protein digestibility (APD) in P. monodon (0.816%) and P. indicus (0.608%) were lower than the ADMD. Appaprent amino acid digestibility (AAD) was >90% in FSBM for both the species and was lower for other ingredients. Protein had a higher digestibility than total amino acids and was in the range of 0.69%–2.71% in P. monodon and 0.32%–2.75% in P. indicus. A correlation between the ADC of total amino acids and protein was found to be r = 0.8229 in P. indicus and r = 0.7447 in P. monodon. Data were further subjected to two way analysis of variance for assessing the digestibility variations between the species. It was observed that P. indicus had higher values of ADMD than P. monodon in FSBM (2.97%) and FRSM (1.22%) and the reverse was true in FGNC and FSFC. The APD was high in P. indicus for FSBM, FGNC and FRSM but not for FSFC. However, significant variations could be noticed in AAD between the species.

Effects of dietary lipid levels on the growth, fatty acid profile and fecundity in the oriental river prawn,Macrobrachium nipponense

“…Dietary lipids had a significant influence on PER and PR, and the highest values were also obtained at the same lipid level (6.91%) to the growth performance in the current study. It is vitally important that protein is utilized for the synthesis of muscle tissue rather than for metabolic energy (Jannathulla et al, ). However, protein content in muscle of M. nipponense (Table ) was not significantly affected by the dietary lipid levels.…”

Fishmeal availability in the scenarios of climate change: Inevitability of fishmeal replacement in aquafeeds and approaches for the utilization of plant protein sources

“…In an effort to study the potential effect of fermented ingredients on the fed animals, digestibility trials were carried out in three penaeid shrimp species viz., P. vannamei (Jannathulla, Dayal, Ambasankar, & Muralidhar, ; Jannathulla, Dayal, Vasanthakumar, et al, ) and P. indicus, P. monodon (Jannathulla et al, ) . The nutritive value of ingredients, in terms of apparent digestibility coefficients of dry matter, crude protein, energy and amino acid were assessed using a dietary inclusion of 30% of test ingredients (untreated/fermented) within a reference diet (70%).…”

Evaluation of Yeast Fermented Poultry By-Product Meal in Nile Tilapia (Oreochromis niloticus) Feed: Effects on Growth Performance, Digestive Enzymes Activity, Innate Immunity, and Antioxidant Capacity

“…The microorganisms can be active under anaerobic conditions in order to dissimilate the ingredients organic contents (5). By this way the long chain amino acids and fatty acids can be shortened to be more available for absorption in the gastrointestinal tract of fish (17)(18)(19). It has been reported that the animal proteins (e.g., poultry feather meal, fish meal, and animal protein blend) fermented with various microorganisms such as fungus (Aspergillus sp.…”