EVALUATION FOR AVAILABILITY OF DIFFERENT VEGETABLE PROTEIN BASED FEED INGREDIENTS AS FISHMEAL ALTERNATIVES BY DETERMINATION OF APPARENT DIGESTIBILITY COEFFICIENT IN WHITE SHRIMP Litopenaeus vannamei  

Feeding trials were conducted to assess five types of fermented soybean meal such as diet-A (only fermented soybean meal, FSBM), diet-B (FSBM pre-treated with acid hydrolyses), diet-C (FSBM + shrimp soluble extract), diet-D (FSBM pre-treated with acid hydrolyses + shrimp soluble extract)  & diet-E (FSBM + protease enzyme), soybean meal (SM), corn gluten meal (CGM) and a commercial fermented soybean meal were examined indirectly in terms of apparent digestibility of diets (ADDs) and apparent digestibility of ingredients (ADIs) in white shrimp by conventional method. In the study, one diet with low temperature fish meal (LT-FM) or reference diet and another diet with Vietnam local fish meal (VT-FM) were used as controls. The experimental diets were consisted with 70% reference diet and 30%test ingredient. Fifteen shrimp with an average initial weight of 6.83 ± 0.32 (mean±SD) were randomly distributed in each of 30 semi-circulated tanks in triplicates. Shrimp were fed the experimental diets at apparent satiation level. The feces collection was carried out four times in a day by sieving process for 30 days. The results demonstrated that apparent digestibility of diets (ADDs) and apparent digestibility of ingredients (ADIs) for crude protein (CP) were significantly higher in shrimp fed diet- B& D compared to other plant protein based diets. However, there were no significant differences between shrimp fed diet-D and LT-FM diet. In conclusion, shrimp fed pre-treated acid hydrolyzed FSBM with shrimp soluble extract could be recommended as a vegetable protein based ingredient in the diets of white shrimp.