Comparison of the digestibility of diets based on fish meal and soybean meal in Litopenaeus Vannamei Boone 1931, using different temperatures and salinities for culture

Abstract

The digestibility of fish meal and soybean meal by Litopenaeus vannamei was determined at different temperatures (22ºC and 28ºC) and salinities (16‰ and 35‰) using practical diets based on ingredients available in Mexico. The digestibility of soybean meal was consistently higher compared to that of fish meal, in terms of the apparent digestibilities of dry matter, crude protein and aminoacids, suggesting that soybean meal proteins are more readily digested. For fish meal, the apparent digestibility of the dry matter was reduced by high salinity at 28ºC, and the carbohydrate apparent digestibility was reduced by high salinity at both temperatures. The high salinity also reduced the digestibility of dry-matter, lipids and carbohydrates in soybean meal at 28°C, but had no effect on crude protein digestibility. This may have implications for the role of carbohydrates as source of energy in practical diets for shrimp. The results also suggest that the fish meal used might have been of reduced quality.

Keywords

• Digestibility
• temperature
• salinity
• soybean meal
• fish meal
• shrimp