Apparent digestibility of amino acids in feedstuffs used in diets for the Pacific white shrimp, Penaeus vannamei
| dc.creator | Villarreal-Cavazos, David Alonso | |
| dc.creator | Ricque-Marie, Denis | |
| dc.creator | Nieto-López, Martha | |
| dc.creator | Tapia-Salazar, Mireya | |
| dc.creator | Lemme, Andreas | |
| dc.creator | Gamboa-Delgado, Julián | |
| dc.creator | Cruz-Suárez, Lucia Elizabeth | |
| dc.date | 2019-09-30 | |
| dc.description | Apparent digestibility coefficients (ADC) for dry matter, energy, crude protein (CP), and amino acids (AA) were evaluated for 4 feedstuffs used to feed juvenile white shrimp (Penaeus vannamei): fish meal (73.5% CP), potato protein concentrate (89.3% CP), brewer’s yeast (42.5% CP), and crustacean meal (47.2% CP). Experimental diets included 30% of the test ingredient and 69% of a commercial diet supplemented with 1% chromium oxide as inert marker. Amino acid contents in the ingredients, experimental diets, leached diets, and feces were analyzed by high-performance liquid chromatography. Nutrient loss in water was highest in the fishmeal diet (25%). The AA with the highest losses in water were lysine, methionine, and arginine (25%, 23%, and 21%, respectively). The ADC for dry matter oscillated between 79.2% and 90.6%, for CP between 78.1% and 91.8%, and for AA between 75.4% and 96.6%. In all cases the lower limit corresponded to the meal with potato protein concentrate and the upper limit to the crustacean meal. The ADC for energy fluctuated between 89.1% and 95.2%, with the lower limit for the crustacean meal and the upper limit for the meal with potato protein concentrate. | en-US |
| dc.description | Los coeficientes de digestibilidad aparente (CDA) de materia seca, energía, proteína cruda (PC) y aminoácidos (AA) fueron evaluados en 4 ingredientes utilizados para alimentar juveniles de camarón blanco (Penaeus vannamei): harina de pescado (73.5% PC), concentrado proteico de papa (89.3% PC), levadura de cerveza (42.5% PC) y harina de crustáceo (47.2% PC). Las dietas experimentales incluyeron 30% del ingrediente prueba y 69% de una dieta comercial suplementada con 1% de óxido de cromo como marcador inerte. El contenido de aminoácidos en los ingredientes, las dietas formuladas, las dietas lixiviadas y las heces fue analizado por cromatografía líquida de alta resolución. La mayor pérdida de nutrientes en el agua se presentó con la dieta de harina de pescado (25%). Los AA con mayor pérdida en el agua fueron la lisina, la metionina y la arginina (25%, 23% y 21%, respectivamente). Los CDA para la materia seca oscilaron entre el 79.2% y el 90.6%, para la PC entre el 78.1% y el 91.8%, y para los AA entre el 75.4% y el 96.6%. En todos los casos el límite inferior correspondió al concentrado proteico de papa y el superior a la harina de crustáceo. El CDA para la energía fluctuó entre el 89.1% y el 95.2%, con el límite inferior para la harina de crustáceo y el superior para el concentrado proteico de papa. | es-ES |
| dc.format | application/pdf | |
| dc.format | text/xml | |
| dc.format | text/xml | |
| dc.identifier | https://www.cienciasmarinas.com.mx/index.php/cmarinas/article/view/3007 | |
| dc.identifier | 10.7773/cm.v45i3.3007 | |
| dc.language | eng | |
| dc.publisher | Iniversidad Autónoma de Baja California | en-US |
| dc.relation | https://www.cienciasmarinas.com.mx/index.php/cmarinas/article/view/3007/420420483 | |
| dc.relation | https://www.cienciasmarinas.com.mx/index.php/cmarinas/article/view/3007/420420977 | |
| dc.relation | https://www.cienciasmarinas.com.mx/index.php/cmarinas/article/view/3007/420420640 | |
| dc.rights | Copyright (c) 2019 Ciencias Marinas | en-US |
| dc.rights | https://creativecommons.org/licenses/by/4.0 | en-US |
| dc.source | Ciencias Marinas; Vol. 45 No. 3 (2019); 91–100 | en-US |
| dc.source | Ciencias Marinas; Vol. 45 Núm. 3 (2019); 91–100 | es-ES |
| dc.source | 2395-9053 | |
| dc.source | 0185-3880 | |
| dc.subject | disgestibility | en-US |
| dc.subject | shrimp | en-US |
| dc.subject | Penaeus vannamei | en-US |
| dc.subject | amino acids | en-US |
| dc.subject | eficiencia digestiva | es-ES |
| dc.subject | caamarón | es-ES |
| dc.subject | Penaeus vannamei | es-ES |
| dc.subject | aminoácidos | es-ES |
| dc.title | Apparent digestibility of amino acids in feedstuffs used in diets for the Pacific white shrimp, Penaeus vannamei | en-US |
| dc.title | Eficiencia digestiva aparente de aminoácidos en ingredientes utilizados en dietas para camarón blanco del pacífico, Penaeus vannamei | es-ES |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Peer-reviewed Article | en-US |
| dc.type | Artículo Arbitrado | es-ES |