The effect of replacement of fish meal by yeast extract on the digestibility, growth and muscle composition of the shrimpLitopenaeus vannamei

Abstract

Feeding trials were conducted to determine the dietary level of yeast extract (YE) for replacing dietary fish meal for evaluating whether yeast extract was superior to intact yeast as an alternative protein source for shrimp Litopenaeus vannamei. The basal diet (control, D0, containing 25% fish meal), was compared with five isonitrogenous and isoenergetic experimental diets [replacing 15% (D15), 30% (D30), 45% (D45), 60% (D60) or 100% (D100) of the fish meal in the basal diet with IYE]. The digestibility, growth and muscle composition of the shrimp were measured. The results showed that all replacement treatments displayed higher apparent digestibility of crude protein than did the control. The trypsinase activity in shrimp hepatopancreas increased significantly, whereas lipase activity decreased as the amount of dietary YE increased. The shrimp treated with D30 diet displayed the highest amylase activity in hepatopancreas. There was no significant difference in the weight gain (WG) and survival of shrimp between the control and the YE replacement treatments. Feed conversion ratio (FCR) increased as the dietary YE increased, and the FCRs of the D60 and the D100 treatments were significantly higher than that of the control (P < 0.05). The growth performance among the treatments was closely related to the similarity of the essential amino acids in the diets. There was no significant difference in muscle composition of the shrimp between control and other treatments. In conclusion, up to approximately 45% of the fish meal in shrimp diet can be replaced by yeast extract in the presence of supplemental fish oil, phosphorus and calcium.

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“…The same pattern of digestibility occurred with all methods for intact or lysed cells, suggesting that Y. lipolytica nutrients are available for shrimp nutrition by digestion in stomach, digestive gland, and the anterior intestine. Higher digestibility of lysed cells agree with Zhao et al (2015), finding that replacing fish meal by lysed yeast produced better results than intact cells. Forrellat et al (1988) determined in vitro digestibility of eight protein sources by southern white shrimp Litopenaeus schmitti, finding that torula yeast, and a mixture of the Gram-positive bacteria Celulomonas sp.…”

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

“…Luzzana et al (), and Lunger, Craig, and Mclean () could replace 15% and 25% dietary fishmeal using single‐cell protein in Rachycentron canadum and Mugil cephalus , respectively, and the replacement level was increased to 40% in Oreochromis mossambicus (Davies & Wareham, ) and to 50% in Sciaenops ocellatus (Rosalesa, Castilloa, Pohlenz, & Gatlin, ). The level of replacement was in the range of 45%–60% in P. vannamei when yeast‐based single‐cell protein used as a fishmeal substitute (Gamboa‐Delgado, Fernández‐Diaz, Nieto‐Lopez, & Cruz‐Suarez, ; Zhao et al, ). Nonetheless, the usage of single‐cell protein obtained from bacteria enhanced the innate immunity of shrimp, as evidenced by elevated superoxide dismutase and phenoloxidase activities (Chumpol, Kantachote, Nitoda, & Kanzaki, ).…”

Use of high‐protein brewer’s yeast products in practical diets for the Pacific white shrimp Litopenaeus vannamei

“…The conditions of culture environment, aquatic animal's species and the type of yeast product all have an effect on replacement level. Zhao et al () also documented that the suitable substitution of FM in aquatic animal feed was closely related to the dosage of FM in the basal diet.…”