Digestibility studies on fisheries by-product based diets for Penaeus monodon

Sudaryono, Agung; Tsvetnenko, Elena; Evans, Louis

doi:10.1016/0044-8486(96)01288-4

Cited by 50 publications

(31 citation statements)

References 21 publications

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“…Chromic oxide was added to each diet at a concentration of 0.5% as an inert marker for digestibility determinations of dry matter, organic matter, fat, protein, and energy (Maynard and Loosli 1969). The protocol of digestibility study in shrimp followed the method described by Sudaryono et al (1996). Feces were collected daily 1-4 h after feeding for 28 days in the middle of feeding trial and stored at -20°C.…”

Section: Sample Preparationmentioning

confidence: 99%

Fish meal replacement with rice protein concentrate in a practical diet for the Pacific white shrimp, Litopenaeus vannamei Boone, 1931

et al. 2011

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Replacement of fish meal (FM) with rice protein concentrate (RPC) as a practical diet for the Pacific white shrimp, Litopenaeus vannamei, was evaluated. Five isonitrogenous (36.6% protein) diets, formulated by replacing 0, 25, 50, 75, and 100% of FM by RPC, were fed to shrimp (initial weight of 6.99 ± 0.08 g) five times daily to satiation for 60 days. Relatively high final weight (FW 17.64-18.25 g) and weight gain (WG 10.81-11.39 g) were obtained in treatments up to 50% of the plant protein inclusion. Above this inclusion level, FW (14.93-14.35 g) and WG (7.68-7.23 g) were reduced. Survival was high (C95%) and similar for all diets. There were no significant differences (P [ 0.05) in tail-muscle composition (moisture, protein, lipid, and ash) among different dietary treatments. Dispensable and indispensable amino acids of the tail muscle of shrimp fed with 25, 50, and 75% RPC were significantly higher than the FM (0%) and 100% RPC diets. A decreasing trend in apparent digestibility coefficient (excluding dry matter) for crude protein (90.52-52.41), ether extract (94.11-80.03), organic matter (87.25-50.16), and gross energy (89.41-55.24) was observed at higher RPC inclusion rates. The results suggest that RPC meal can be a potential candidate for FM replacement up to 50% of the protein in shrimp diets.

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Section: Sample Preparationmentioning

confidence: 99%

Fish meal replacement with rice protein concentrate in a practical diet for the Pacific white shrimp, Litopenaeus vannamei Boone, 1931

et al. 2011

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“…raw material protein in diets for aquaculture (Sudaryono;Tsvetnenko;Evans, 1996). To increase the market value of this disposal, many alternatives have been applied for use of this material: proteins and amino acids (Mandeville;Yaylayan;Simpson, 1992), dyes (Nguyen, 2013), flavoring (Pan, 1990), chitin and chitosan (Coward-Kelly; Agbogbo; Holtzapple, 2006).…”

Section: Total Carotenoidsmentioning

confidence: 99%

Total carotenoids and antioxidant activity of fillets and shells (in natura or cooked) of “Vila Franca” shrimp (Litopenaeus Schmitti) in different intervals of storage under freezing

et al. 2017

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Shrimps are sources of carotenoids, astaxanthin is the predominant, responsible for their special and desirable properties, as well as for their instability under heat treatment during the domestic preparation, industrial processing or storage under freezing. These can cause discoloration and reduce the beneficial health properties. This study aimed to evaluate the effect of heat treatment and storage under freezing (0, 45 and 90 days) on the levels of total carotenoids and stability of the antioxidant activity of ethanolic extracts of fillets and shells, raw and cooked, of the white shrimp ("Vila Franca") Litopenaeus schmitti (Burkenroad, 1938). The antioxidant ability of the extracts was evaluated using the radicals DPPH• (2,2-diphenyl-1-picryl-hydrazyl) and ABTS + • (2,2'-azino-bis (3-ethylbenzothiazoline-6 sulfonic acid), as well as by the iron reducing power (FRAP) test. The extracts of cooked or in natura shrimps (fillets and shells) represent dietary sources of carotenoids, displaying antioxidant activity through all the tested methods, after heat treatment and storage under freezing. The antioxidant activity of the extracts was superior to the one of ascorbic acid, mainly in the cooked fillet and shells. The samples of shrimp shells seemed a valuable source of carotenoids, whose antioxidant activity was verified even 90 days after freezing, and can be used in food products as functional natural supplement, adding value to this waste.Index terms: Free radicals; functional food; biomolecules oxidation. RESUMOOs camarões são fontes de carotenóides, sendo a astaxantina o predominante, responsáveis por suas propriedades especiais e desejáveis, e também a causa da sua instabilidade pelo tratamento térmico durante o preparo doméstico, processamento industrial ou armazenamento sob congelamento, que pode causar descoloração e redução de suas propriedades benéficas à saúde. Este trabalho visou avaliar o efeito do tratamento térmico e armazenamento sob congelamento (0, 45 e 90 dias) nos teores de carotenóides totais e na estabilidade da atividade antioxidante dos extratos etanólicos de filé e cascas, cruas ou cozidas, de camarão "Vila Franca" Litopenaeus schmitti (Burkenroad, 1938). A capacidade antioxidante dos extratos foi avaliada utilizando os radicais DPPH• (2,2-difenil-1-picril-hidrazila) e ABTS + • (2,2'-azino-bis-(3-etilbenzotiazolina-6-acido sulfônico), bem como pelo teste do poder redutor do ferro (FRAP). Os extratos do camarão cozido ou in natura (filé e cascas), representam fontes dietéticas de carotenóides, exibindo atividade antioxidante através de todos os métodos testados, após o tratamento térmico e armazenamento sob congelamento. A atividade antioxidante dos extratos foi superior a de ácido ascórbico, principalmente no filé e cascas cozidos. As amostras de cascas de camarão parecem uma valiosa fonte de carotenóides, cuja atividade antioxidante foi verificada até 90 dias após o congelamento, e pode ser utilizado nos produtos alimentares como suplemento natural funcional, agregando valor a e...

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“…Even though the nutritional and antioxidant composition of feed will be high with higher concentration of microalgae, there is only a certain level of microalgae inclusion that can be tolerated by shrimp. This is because, increasing microalgae level led to the increase in fiber content, as well as lowering the digestibility and palatability of the feed (Sudaryono et al 1996). In the feeding trials with the L. vannamei postlarvae, the inclusion of T. chuii into the diet has shown a significantly higher survival compared to PL fed with commercial feed (control) after 12 days of culture period (Fig.…”

Section: Effect Of T Chuii As Feed Additives On Physical and Chemicamentioning

confidence: 88%

Tetraselmis chuii biomass as a potential feed additive to improve survival and oxidative stress status of Pacific white-leg shrimp Litopenaeus vannamei postlarvae

et al. 2017

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Shrimp is an important traded fishery commodity. When subjected to stress, shrimp usually suffers from oxidative stress, which leads to cell injury, senescence, and death. To maintain shrimp good health, performance and production, antioxidant and immune systems are important. Natural antioxidants found in microalgae may be used to increase the cell protection against oxidative damage, being a promising alternative to the carcinogenic synthetic antioxidants. In this study, Tetraselmis chuii was evaluated for its effect on survival, growth and oxidative stress biomarkers on Litopenaeus vannamei postlarvae (PL). The antioxidant properties of the formulated feed with T. chuii inclusion were determined using four antioxidant chemical assays. Meanwhile, the oxidative stress biomarkers on PL were analyzed by hydrogen peroxide, membrane stability and lipid peroxidation assays. Results showed that PL reared on diets supplemented with 50% T. chuii had a significantly higher (P B 0.05) survival (97.6 ± 1.4%) and lower oxidative stress in terms of hydrogen peroxide content (10.08 ± 0.4 mM g -1 FW) and electrolyte leakage (10.8 ± 0.3%). The result of this study also showed that shrimp PL reared on diets supplemented with microalgal, T. chuii have high resistance to reverse salinity stress test (76.7-100%). However, no significant differences (P C 0.05) were found in the growth and lipid peroxidation. Due to the positive effect on oxidative stress status, survival and resistance to salinity stress, the feeding of L. vannamei PL with diet containing at least 50% of T. chuii is recommended as a natural source of antioxidant for PL.

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Digestibility studies on fisheries by-product based diets for Penaeus monodon

Cited by 50 publications

References 21 publications

Fish meal replacement with rice protein concentrate in a practical diet for the Pacific white shrimp, Litopenaeus vannamei Boone, 1931

Fish meal replacement with rice protein concentrate in a practical diet for the Pacific white shrimp, Litopenaeus vannamei Boone, 1931

Total carotenoids and antioxidant activity of fillets and shells (in natura or cooked) of “Vila Franca” shrimp (Litopenaeus Schmitti) in different intervals of storage under freezing

Tetraselmis chuii biomass as a potential feed additive to improve survival and oxidative stress status of Pacific white-leg shrimp Litopenaeus vannamei postlarvae

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