Título
In vitro protein digestibility of animal, vegetal and microbial feed ingredients for Macrobrachium tenellum
Autor
CYNTHIA EUGENIA MONTOYA MARTINEZ
Héctor Gerardo Nolasco Soria
FERNANDO VEGA VILLASANTE
olimpia victoria carrillo farnés
Carlos Alfonso Álvarez González
ROBERTO CIVERA CERECEDO
Nivel de Acceso
Acceso Abierto
Referencia de publicación
doi: DOI: 10.3856/vol46-issue3-fulltext-1
ISSN/ISSN: 0718-560X
URL/URL: http://lajar.ucv.cl/index.php/rlajar/article/view/vol46-issue3-fulltext-1
Materias
Resumen o descripción
"Due to the cost of raw materials, the need to formulate balanced feeds with highly digestible ingredients is indispensable for the aquaculture feed industry. For this reason, the protein in vitro digestibility, assessed by the pH-stat method, of ingredients with potential of using them on the balanced feed for Macrobrachium tenellum, were evaluated. The relative protein digestibility was assessed in twelve feed ingredients, including animal (pork meal, feather poultry meal, prime poultry meal, turkey meal, fish meal, shrimp meal), vegetal (coconut paste, chickpea meal, soybean meal, wheat gluten) and microbial (yeast and Spirulina meal); casein (Hammerstein grade) was used as the reference protein. The highest relative protein digestibility was found in: Spirulina meal (52.6%); following by pork meal (45.6%), and feather poultry meal (39.6%). The lowest digestibilities were found in soybean meal (15.9%), chickpea meal (12.1%), and fish meal (11.6%). The protein digestibility value should be considered for selecting potential ingredients for the formulation of balanced feeds for M. tenellum."
Editor
PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPARAÍSO
Fecha de publicación
2018
Tipo de publicación
Artículo
Versión de la publicación
Versión publicada
Recurso de información
Formato
application/pdf
Fuente
Latin American Journal of Aquatic Research
Idioma
Inglés
Repositorio Orígen
Repositorio Institucional CIBNOR
Descargas
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