Protein evaluation of amaranth (Amaranthus dubius) flour on the growth of shrimp Penaeus vannamei postlarvae
DOI:
https://doi.org/10.33936/la_tecnica.v0i25.3165Keywords:
Amaranth, growth, shrimp, vegetable protein.Abstract
Was evaluated the nutritional quality of amaranth flour (Amarantus dubius) (AF) as an alternative source of fishmeal protein (FP) in diets for low salinity shrimp Penaeus vannamei. for which a feeding test was performed for 28 days to examine the effects of partial substitution of 15, 20, 25 and 30% HP by HA. A completely random design (CRD) was applied with four diets and four replicas of each. Physicochemical characterization was performed (protein, ash, acidity, fiber, and moisture) microbiological (Salmonella spp.), in accordance with INEN 1767. The experimental unit was composed of 320 shrimps (0.03 g by weight c/u) in the postlarva stage (PL22) distributed in 16 fish tanks, suitable for an aeration system (dissolved oxygen 7.0 ±0.01 mg·L-1 and constant temperature (25±0.00 °C), controlling salinity (4.09±0.01 UPS) and pH (8.05±0.06). For larval development, growth performance parameters were determined: survival (S), specific growth rate (TCE), feed conversion factor (FCA), feed efficiency (EA) and protein efficiency rate (TEP). For the physicochemical characterization of the feed, a significant statistical difference (p<0.05) was determined between the diets, with AH15 being the most suitable. In the evaluation of growth performance, there was no statistical difference (p>0.05) between diets, therefore, the incorporation of formulations with fishmeal does not influence the growth factors of shrimp in the postlarvae stage, being advisable to replace up to 30% of animal protein with vegetable protein.
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Copyright (c) 2021 Luisa Ana Zambrano Mendoza, Adriana Lilibeth Párraga Vergara, Vicky Yuliana Parrales Mendoza, Fátima Graciela Arteaga Chávez, Francisco Manuel Demera Lucas, Carlos Julio Tubay Bermudez
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