EFFECT OF LOW AND HIGH SALINITY ON IN VITRO AND IN VIVO PROTEIN DIGESTIBILITY, GROWTH PERFORMANCE, FEED UTILIZATION AND SURVIVAL OF PRACTICAL FEED INGREDIENTS FOR WHITELEG SHRIMP Litopenaeus vannamei JUVENILES
Alvaro F Barreto-Altamiranoa, Gabriela Gaxiolab, Jesús T Ponce-Palafoxa,c*, Milton Spanopoulos-Hernandezd, Martín A. Arenas-Pardoe, Ana M. Parra-Floresa, Héctor Cabanillas-Beltránf, Carlos E. Bernal-Rodrígueza
aPosgrado en Ciencias Biológico Agropecuarias (CBAP)-Doctorado. Universidad Autónoma de Nayarit, Nayarit, México. C.P. 63000.
bUnidad Multidisciplinaria de Docencia e Investigación de Sisal, Facultad de Ciencias, Universidad Nacional Autónoma de México, México. C.P. 97356.
cLaboratorio de Bioingeniería Costera, Universidad Autónoma de Nayarit, México. C.P. 63000 and Lab. de Acuacultura Experimental. Centro Universitario de la Costa. Universidad de Guadalajara. Puerto Vallarta, Jal. México. C.P. 48280
dTecnológico Nacional de México. Unidad Mazatlán. México. C.P. 82070.
ePosgrado en Ciencias del Mar y Limnología, Universidad Nacional Autónoma de México. C.P. 04510.
fTecnológico Nacional de México. Unidad Culiacán. C.P. 80220.
* Corresponding author at: Laboratorio de Bioingeniería Costera, Universidad Autónoma de Nayarit, Nayarit 63000, México. E-mail address: jesus.ponce@usa.net (Jesus T. Ponce-Palafox).
Abstract
The aim of this study was to determine the effect of salinity on in vitro- in vivo digestibility, growth performance, feed utilization and survival of practical ingredients available in the industry, for whiteleg shrimp L. vannamei juvenile (5.0 ± 1.8 g). The ingredients used for the study were: fish meal (FM), squid meal (SQM), soybean meal (SBM), canola meal (CM), poultry by-product meal (PBM), meat and bone meal (MBM), horn and hoof meal (HHM), blood meal (BM) and casein (CA), and a reference diet (RD). In vitro and in vivo studies were conducted using the methods of the pH-stat with shrimp hepatopancreas enzymes, and zeolite was included as a marker, respectively. Results from both methods showed that the RD diet was the highest apparent protein digestibility. In low salinity, they were PBM and MBM diets and in high salinity, SBM, CM, PBM and MBM diets. The most significant relationship between apparent digestibility coefficients and growth performance was with the thermal growth coefficient parameter. There was greater growth in all diets in high salinity than in low salinity.