Preparation of shrimp waste as aqua feedstuff: a study of physicochemical properties and in vitro digestibility

Abstract

The effects of different preparation methods (boiling, microwave irradiation, oven-drying, soaking, and sun-drying) for improving the protein quality of shrimp waste (SW) when used as aqua feedstuff were observed. The findings from this study indicate that microwave irradiation maintained both the chemical composition and total carotenoid concentration of the SW. This method controlled the appropriate physicochemical characteristics thus promoting proteolytic digestion, as indicated by measurement of changes in pH, water solubility, microstructures, and thermal transition. The protein digestibility based on the use of digestive enzymes from Nile tilapia (Oreochromis niloticus) also increased after preparation with microwave irradiation. Based on this study, improvement in the protein quality in SW may be achieved by microwave irradiation and this method may be used as an alternative method for preparing aqua feedstuff.

Keywords

• chemical composition
• digestibility
• feedstuff
• Nile tilapia
• microwave irradiation