Ciência Rural (Apr 2021)

Dry matter, protein, and energy digestibility of diets for juvenile Pacific white leg shrimps (Litopenaeus vannamei) reared at different salinity levels

  • Yuniel Méndez-Martínez,
  • Milena Gucić,
  • Luis Rafael Martínez-Córdova,
  • Roberto Civera-Cerecedo,
  • Denis Ricque-Marie,
  • Edilmar Cortés-Jacinto

DOI
https://doi.org/10.1590/0103-8478cr20190636
Journal volume & issue
Vol. 51, no. 8

Abstract

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ABSTRACT: This study evaluated the effect of low, medium, and high-water salinity (5, 35, and 50 ppt) on the apparent dry matter, protein, and energy digestibility of two formulated and six commercial diets for juvenile whiteleg shrimp, Litopenaeus vannamei, in a 120-day trial. Digestibility was determined in vivo using chromic oxide as an inert diet marker. Hydrostability in pellets varied from 86.8% to 99.9%; dry matter digestibility varied from 49.1% to 64.1%; protein digestibility showed greater variations at all salinities (56.9%-85.8%); and energy digestibility ranged from 70.1 to 86.4%. Salinity had a significant effect on dry matter, protein, and energy digestibility. Using a principal component analysis (PCA) with a covariance matrix, our findings suggested that the E2 (fishmeal-based formulation) diet and 35 ppt salinity provided optimum hydrostability and digestibility to Pacific white leg shrimp juveniles.

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