INFLUENCE OF FISH MEAL REDUCTION, ALGAE ADDITION, AND ENZYME USE IN SHRIMP FEEDS ON THE TISSUE COMPOSITION OF Litopenaeus vannamei
Abstract: At the
Leibniz-Center for Tropical Marine Ecology in Bremen, Germany, shrimps
(Litopenaeus vannamei) fed feeds with reduced fish meal content, algae and
enzyme additions were analysed for their tissue composition. Contents of
protein, glycogen, total lipid, linoleic acid (LA), alpha linolenic acid (ALA),
eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the shrimp
abdomen and of the respective feeds were determined. Reduction of fish meal
(FM) content in shrimp feed and its substitution with “mash” (grain distillery
waste-”Schlempe”), corn gluten, pea or coarse colza meal did not influence the
tissue composition. Additional inclusion of an algae mixture out of Spirulina
spp., Phaeodactylum spp., and Tetraselmis spp. to shrimp feeds as well as the
single inclusions of Phaeodactylum spp. or Spirulina spp. had no effect on the
tissue composition. Furthermore no improvement of the quality of the shrimps
due to an enhanced digestibility of mash by enzymes (mixture of corolase,
phytase, xylanase) could be detected. In contrast the quality of shrimps seemed
to be negatively affected by enzymes in this study. These findings could
contribute to making shrimp aqua farming more economic as reduction of feed
costs without reduction of the quality of the shrimps would be a large benefit.
Keywords: shrimp; tissue
composition; fatty acid composition; feed addition; fish meal; microalgae
Author: Sebastian Kaspers,
Andreas Kunzmann
Journal Code: jpperikanangg120027
