Effect of dietary traditional Chinese medicines on apparent digestibility coefficients of nutrients for white shrimp Litopenaeus vannamei, Boone

Lin, Heizhao; Li, Zhuojia; Chen, Yongqing; Zheng, Wenjuan; Yang, Keng

doi:10.1016/j.aquaculture.2004.11.048

Cited by 51 publications

(42 citation statements)

References 16 publications

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“…Lin et al informed that digestibility of protein decreased with increased of traditional chinese medicine comprising a mixture of six herbs to white shrimp diet. 31 In contrast, Qiu et al reported that protein digestibility increased in carp fed with mixture of six herbs.…”

Section: Discussionmentioning

confidence: 95%

Effect on Histology and Nutrient Digestibility of Supplemented Origanum onites Essential Oil to Rainbow Trout Diets (Oncorhynchus mykiss)

Yiğit¹,

Diler²,

Koca³

et al. 2017

IJPER

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The present experiment was conducted to describe the effects on histology (experiment 1) and nutrient digestibility (experiment 2) of rainbow trout fed with diet containing O. onites oil. Diets were prepared with supplemented in different concentrate (0, 0.125, 1.5, 2.5, 3.0 ml kg -1 ) of O. onites oil. A total of 1050 trout (body weight 26.05 ± 0.15 g) were randomly stocked into 15 tanks. The experiments were done in triplicate.In the experiment 1, rainbow trout were fed during 90 day for histology analysis. Five fish samples from per tank were taken at the end of the experiment. Liver and kidney histopathology of the control fish showed a normal histological architect without indication of any deformity. Slightly necrosis or degeneration were observed in liver and kidney samples of fish fed with high level of O. onites oil in diets. In the experiment 2, nutrient digestibility study was conducted for 2 week in following of the histology experiment. Nutrient digestibility was determined using 0.5 % Cr 2 O 3 as an indicator to diet. Feces were collected by siphon from bottom of tanks during 2 week. The end of the experiment, dry matter, protein and lipid digestibility did not affect with supplemented in different concentrate of O. onites oil to trout diet.

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Section: Discussionmentioning

confidence: 95%

Effect on Histology and Nutrient Digestibility of Supplemented Origanum onites Essential Oil to Rainbow Trout Diets (Oncorhynchus mykiss)

Yiğit¹,

Diler²,

Koca³

et al. 2017

IJPER

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“…The low digestibility of food leads to accumulation of residues in soil and water, making the environment hypereutrophic and of low quality, causing diseases to animals (LIN et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Nutricional Assessment of Ingredients Used in Pacific White Shrimp Feed

et al. 2016

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-Studies on feeding and nutrition of shrimp are still quite scarce; little is known about the use of agribusiness byproducts in shrimp diets. Therefore, this study aimed to perform nutritional and energy assessments of protein-based ingredients for feed of shrimp of the Litopenaeus vannamei species. The design was completely randomized, with six treatments and four replications: a standard diet and five test diets composed of 70% standard diet and 30% test ingredients (poultry viscera flour -PVF, cassava leaf hay -CLH, shrimp head flour -SHF, sugarcane yeast -SCY and castor bean meal -CBM). We used a total of 720 shrimps with mean weight of 8 g each. AVALIAÇÃO NUTRICIONAL DE INGREDIENTES PARA O CAMARÃO BRANCO DO PACÍFICORESUMO -Os estudos sobre alimentação e nutrição de camarões ainda são muito escassos, pouco se sabe sobre o aproveitamento pelos camarões de subprodutos da agroindústria, portanto o objetivo deste trabalho foi à avaliação nutricional e energética de ingredientes proteicos para camarões (Litopenaeus vannamei). O delineamento foi inteiramente casualizado, com seis tratamentos e quatro repetições: uma Reference diete cinco dietas teste compostas de 70% da Reference diete 30% do ingrediente teste (farinha vísceras de aves-FVA, feno folha de mandioca-FFM, farinha cabeça de camarão-FCC, levedura de cana-de-açúcar-LC e farelo de mamona -FM). Utilizou-se 720 camarões com peso médio de 8g. Os parâmetros de qualidade não apresentaram diferença significativa pelo teste de Tukey (P > 0,05). Os coeficientes de digestibilidade aparente dos ingredientes FVA, FFM, FCC, LC e FM foram respectivamente, 27,44; 76,26; 77,78 e 90,10% para matéria seca;76,61; 70,44; 97,67 e 78,29% para proteína e (33,10; 51,19; 90,70 e 78,05%) para energia bruta. A energia digestível dos ingredientes foi 1.749, 2.457, 3.914, 3.030 e 2.130 kcal/kg e proteína digestível foi de 42,4; 16,09; 54,62, 23,71 e 14,31%. A FCC apresentou os maiores coeficientes de digestibilidade aparente da proteina bruta e energia bruta e para energia digestível. A LC apresentou o maior valor do coeficiente de digestibilidade aparente da matéria seca. A FCC e a LC são os ingredientes que apresentaram os melhores aproveitamentos dos nutrientes e da energia para L. vannamei. Palavras-chave: Alimentos alternativos. Energia Digestível. Litopenaeus vannamei.

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“…Additionally, the species is resistant to several diseases (Ponce-Palafox et al 1997, Lin et al 2006. For those reasons, L. vannamei is one of the most cultivated marine shrimp in Mexico and worldwide.…”

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confidence: 99%

“…Using highly digestible diets is environmentally beneficial under high-density cultivation, where accumulation of undigested feed contaminates the water, increases costs of water treatment, and promotes shrimp disease and mortality (Lin et al 2006).…”

mentioning

confidence: 99%

“…Additionally, plantbased diets provide essential fatty acids, phospholipids, sterols and carotenoids for growth, survival, and normal metabolic function (Shiau 1998, Ouraji et al 2010. Digestibility of feedstuffs for whiteleg shrimp was examined by Davis & Arnold (1993), Guo et al (2006), Lin et al (2006) and Terrazas et al (2010).Salinity and temperature are two of the most important environmental factors controlling shrimp growth and survival because the rate of physiological responses is directly affected (Mu et al 2005, Bückle 2006, Kir & Kumlu 2008. For whiteleg shrimp, an optimal temperature and salinity leads to higher productivity (Perez-Velazquez et al 2007).…”

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confidence: 99%

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Digestibilidad aparente de carbohidratos y lípidos en alimentos para camarón blanco, <i>Litopenaeus vannamei</i> (Decapoda: Penaeidae), cultivados en diferentes salinidades

Gucic

Cortés‐Jacinto

Civera‐Cerecedo

et al. 2013

RBT

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Digestibilidad aparente de carbohidratos y lípidos en alimentos para camarón blanco, Litopenaeus vannamei (Decapoda: Penaeidae), cultivados en diferentes salinidades. Whiteleg shrimp, Litopenaeus vannamei is one of the most commercially farmed species worldwide because of its fast growth, good survival rate at high farming densities, and osmoregulatory capacity, which makes it an excellent candidate for cultures at different salinities. The knowledge of shrimp nutritional requirements is critical in the formulation of diets to allow optimal growth at different environmental conditions and development stages. The effect of salinity on apparent digestibility of shrimp feed is not well known, and this information is required in shrimp diet formulation. For this purpose, the apparent digestibility coefficients of carbohydrates (ACD) and lipids (ALD) were determined for juvenile whiteleg shrimps under controlled culture conditions. We evaluated the apparent digestibility of six commercial (D1:37CP, D2:38CP, D3:39CP, D4:34CP, D5:35CP, and D6:37CP) and two experimental (E1:33CP and E2:33CP) diets for juvenile whiteleg shrimp cultivated at three salinities (5, 35 and 50psu) in 60L aquariums. ACD and ALD were determined in vivo using chromic oxide as an inert marker. Our results showed that ALD in most cases was over 80%, independent of salinity, except the E1:33CPdiet which had 74.0% at 50psu. Diet D3:39CP showed the highest ALD coefficient (90.1 and 90.6% at 5 and 35psu, respectively). For ACD, differences were detected between commercial and experimental diets at every salinity level, although salinity effect on ACD was not significant. Diet D4:34CP had the highest coefficient (92.4%) at 5psu, and E2:33CP at 35 and 50psu (97.3 and 94.7%). This study demonstrated that there is no significant effect of saline variations on carbohydrate and lipid digestibility by juvenile whiteleg shrimp, under the experimental conditions. Rev. Biol. Trop. 61 (3): 1201-1213. Epub 2013 September 01.Key words: diets, Litopenaeus vannamei, different salinities, digestibility.Feed is the main source of waste and responsible for most of the environmental impacts of aquaculture. The quantity and quality of the waste excreted by shrimp depend on ingestion, digestion, and metabolism of dietary compounds (Amirkolaie 2011). Valdez et al. (2008) reported that the highest energy from the food consumed by juvenile whiteleg shrimp Litopenaeus vannamei is obtained when they are maintained at 26 practical salinity units (psu). However, in areas with high evaporation rates, such as the coast of the States of Sonora and Sinaloa, Mexico (Martinez-Cordova et al. 2009), the levels of salinity are much higher and it could be of great interest to examine if the diets' performance is affected by that condition. Diets that fulfill nutritional requirements at the lowest cost and lowest impact to the environment become imperative; in that context, digestibility of the ingredients needs to be accurately determined (Cruz-Suarez et al. 2001, Campaña-Torre...

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Effect of dietary traditional Chinese medicines on apparent digestibility coefficients of nutrients for white shrimp Litopenaeus vannamei, Boone

Cited by 51 publications

References 16 publications

Effect on Histology and Nutrient Digestibility of Supplemented Origanum onites Essential Oil to Rainbow Trout Diets (Oncorhynchus mykiss)

Effect on Histology and Nutrient Digestibility of Supplemented Origanum onites Essential Oil to Rainbow Trout Diets (Oncorhynchus mykiss)

Nutricional Assessment of Ingredients Used in Pacific White Shrimp Feed

Digestibilidad aparente de carbohidratos y lípidos en alimentos para camarón blanco, <i>Litopenaeus vannamei</i> (Decapoda: Penaeidae), cultivados en diferentes salinidades

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