Effects of dietary inclusion of fish blood by-product from canning industry on growth and digestive enzyme activity in Pacific white shrimp, Litopenaeus vannamei (Boone, 1931)

Abstract

Dry fish blood (DFB), a by-product from the fish processing industry, is a rich source of nutrients, small protein molecules and iron. This study aimed to examine the effects of dietary inclusion of canning by-product fish blood on growth performance and activity of digestive enzymes in L. vannamei with mean initial weight of 4.79±0.12 g. Six diets were formulated: four diets having poultry meal and soybean meal as the main protein sources contained DFB at 0 (control), 4, 8, and 16% of diet and the reference diets5 and 6contained 4% tuna viscera hydrolysate (TVH) and 16% fish meal, respectively. Triplicate groups of shrimp (12 shrimp tank-1 ) were fed with respective diets five times daily for six weeks. The results showed that growth of shrimp decreased with increasing level of dry fish blood. Growth performance of shrimp fed 4% DFB was not significantly different from those fed 4% TVH. Survival rate was not significantly different among treatments (P>0.05). In summary, dry fish blood could be used as a feed ingredient in shrimp diet at 4% of diet with good growth performance. The results demonstrated that the high levels of dry fish blood had an effect on feed utilization efficiency, alkaline phosphatase activity and shrimp growth reduction.

Keywords

• Litopenaeus vannamei
• dry fish blood
• fish meal replacement
• growth
• digestive enzymes