Using high protein distiller's dried grain product to replace corn protein concentrate and fishmeal in practical diets for the Pacific white shrimp Litopenaeus vannamei

Abstract

An 8‐week growth trial was conducted to evaluate the use of a high protein distiller's dried grain (HPDDG, NexPro®, Flint Hills Resources, LP, Wichita, KS) on the growth performance of juvenile Pacific white shrimp Litopenaeus vannamei. In the growth trial, graded levels of HPDDG (0.00, 10.00, 15.00, and 20.00%) were used to replace corn protein concentrate (CPC: 12.60, 6.30, 3.15, and 0.00%) or fishmeal (FM: 17.40, 9.79, 6.00, and 2.21%). A commercially produced open‐feed formulation was also included in the trial as a reference. Each diet was randomly assigned to four replicate groups of 30 shrimp stocked in 0.8 m3 culture tanks. Under green water conditions, in the presence of natural foods, the results indicated that growth performance and feed conversion ratio were not statistically influenced by increasing levels of HPDDG when used to replace CPC. The FM replacement series trial results showed that shrimp fed a diet with 20% HPDDG exhibited significantly decreased trend of biomass. Results of this study demonstrate that HPDDG is a good protein source, and 20% HPDDG can be used to replace CPC in shrimp diets, or up to 15% when replacing FM.

Fermented corn protein concentrate to replace fishmeal in practical diets for Pacific white shrimp Litopenaeus vannamei

“…However, because of static supply, increasing demand, price and ethical issues, average dietary fish meal inclusion levels within compound feed for shrimp have been steadily declining (Jackson, 2012). As an alternative, wide varieties of plant-based dietary ingredients have been tested (Amaya et al, 2007a;NRC, 2011), including some of the co-products from corn milling industry (Yua et al, 2013;Zhou et al, 2014;Molina-Poveda et al 2015;Rhodes et al, 2015;Guo et al, 2019).…”

Evaluation of dietary corn fermented protein on growth performance and haemato‐immunological parameters of the Pacific white shrimp Litopenaeus vannamei

“…Furthermore, Qiu et al (2017) suggest that 18% inclusion level of CFP could be set as the upper limit that should be used in shrimp feed composition. Positive contributions of CFP to improve the growth of aquatic organisms could be attributed to the residual yeast, Saccharomyces cerevisiae , which is known to be an excellent source of essential amino acids and provide more optimal nutrition to the aquatic organisms (Burgents et al, 2004; Guo et al, 2019; Øverland et al, 2013).…”

“…Five replicate groups of shrimp were offered with experimental diets using nutrition research standard protocol for 53 days. Based on our historic results (Guo et al, 2019 and Qiu et al, 2017), feed inputs were pre‐programmed assuming the normal growth of shrimp and employing a standard feed conversion ratio of 1.5. Daily allowances of feed were adjusted based on observed feed consumption and weekly counts of the shrimp.…”

“…In addition, Qiu et al (2017) suggested that in order to replace the combination of SBM and FM in the practical diet, up to 18% inclusion levels of CFP can be utilized without affecting the growth performance of shrimp cultured in controlled environment. Moreover, Guo et al (2019) demonstrated the use of CFP containing an elevated level of yeast, can be used to replace corn protein concentrate or up to 15% inclusion of FM in shrimp diets. Currently, there is limited information on the use of CFP in low FM diets and to replace the combination of several plant‐ingredients to enhance the growth and health status of the shrimp.…”

Effect of fermented corn protein concentrate on growth performance, haemocyte counts, histological structure of hepatopancreas and intestinal condition of pacific white shrimp Litopenaeus vannamei

“…Historically, FM has been considered as the preferred protein source for the aquafeed because of its nutrient characteristics as the excellent source of essential amino acid, fatty acid, vitamins, mineral, palatability and lack of anti‐nutritional factors (ANFs) (Davis & Arnold, 2000). However, concerns on environmental sustainability, biodiversity and natural resources have pushed the industry and scientists in innovation and development of FM alternatives allowing increased levels of plant‐based proteins (Lim & Dominy, 1990; Sookying et al., 2013), including the co‐products from corn milling industry (Guo et al., 2019; Qiu et al., 2017; Rhodes et al., 2015; Sookying & Davis, 2011). The use of co‐products from corn milling industry, either produced by wet milling or dry‐grind processing, getting popular since they have moderate level of protein and lipid as well as no anti nutritional factors (ANFs) contained in the final product (Regost et al., 1999).…”