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| Format: | Artículo científico |
| Language: | en |
| Published: |
Universidad Autónoma de Baja California
2001
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| Online Access: | https://www.redalyc.org/articulo.oa?id=48027406 |
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Table of Contents:
- 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 Jesús T. Ponce Palafox Héctor Cabanillas Beltrán Ma. Cristina Chávez Sánchez Carlos A. Martínez Palacios Lindsay G. Ross Ciencias de la Tierra shrimp salinity fish meal temperature soybean meal The digestibility of fish meal and soybean meal by Litopenaeus vannamei was determined at differenttemperatures (22ºC and 28ºC) and salinities (16 and 35) using practical diets based on ingredientsavailable in Mexico. The digestibility of soybean meal was consistently higher compared to that of fishmeal, in terms of the apparent digestibilities of dry matter, crude protein and aminoacids, suggesting thatsoybean meal proteins are more readily digested. For fish meal, the apparent digestibility of the drymatter was reduced by high salinity at 28ºC, and the carbohydrate apparent digestibility was reduced byhigh salinity at both temperatures. The high salinity also reduced the digestibility of dry-matter, lipids andcarbohydrates in soybean meal at 28°C, but had no effect on crude protein digestibility. This may haveimplications for the role of carbohydrates as source of energy in practical diets for shrimp. The resultsalso suggest that the fish meal used might have been of reduced quality. 2001 artículo científico 0185-3880 https://www.redalyc.org/articulo.oa?id=48027406 en http://www.redalyc.org/revista.oa?id=480 Ciencias Marinas application/pdf Universidad Autónoma de Baja California Ciencias Marinas (México) Num.4 Vol.27