Comparison of Ulva clathrata and the kelps Macrocystis pyrifera and Ascophyllum nodosum as ingredients in shrimp feeds
2008; Wiley; Volume: 15; Issue: 4 Linguagem: Inglês
10.1111/j.1365-2095.2008.00607.x
ISSN1365-2095
AutoresLucía Elizabeth Cruz‐Suárez, Mireya Tapia‐Salazar, Martha Nieto-López, Claudio Guajardo-Barbosa, Denis Ricque-Marie,
Tópico(s)Marine Bivalve and Aquaculture Studies
ResumoAquaculture NutritionVolume 15, Issue 4 p. 421-430 Comparison of Ulva clathrata and the kelps Macrocystis pyrifera and Ascophyllum nodosum as ingredients in shrimp feeds L.E. CRUZ-SUÁREZ, L.E. CRUZ-SUÁREZ Programa Maricultura, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Monterrey, MéxicoSearch for more papers by this authorM. TAPIA-SALAZAR, M. TAPIA-SALAZAR Programa Maricultura, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Monterrey, MéxicoSearch for more papers by this authorM.G. NIETO-LÓPEZ, M.G. NIETO-LÓPEZ Programa Maricultura, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Monterrey, MéxicoSearch for more papers by this authorC. GUAJARDO-BARBOSA, C. GUAJARDO-BARBOSA Programa Maricultura, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Monterrey, MéxicoSearch for more papers by this authorD. RICQUE-MARIE, D. RICQUE-MARIE Programa Maricultura, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Monterrey, MéxicoSearch for more papers by this author L.E. CRUZ-SUÁREZ, L.E. CRUZ-SUÁREZ Programa Maricultura, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Monterrey, MéxicoSearch for more papers by this authorM. TAPIA-SALAZAR, M. TAPIA-SALAZAR Programa Maricultura, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Monterrey, MéxicoSearch for more papers by this authorM.G. NIETO-LÓPEZ, M.G. NIETO-LÓPEZ Programa Maricultura, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Monterrey, MéxicoSearch for more papers by this authorC. GUAJARDO-BARBOSA, C. GUAJARDO-BARBOSA Programa Maricultura, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Monterrey, MéxicoSearch for more papers by this authorD. RICQUE-MARIE, D. RICQUE-MARIE Programa Maricultura, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Monterrey, MéxicoSearch for more papers by this author First published: 06 July 2009 https://doi.org/10.1111/j.1365-2095.2008.00607.xCitations: 63 L.Elizabeth Cruz-Suárez, Cd. Universitaria F-56, San Nicolás de los Garza, Nuevo León C.P. 66450, México. E-mail: [email protected] Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract Three experimental diets were formulated to contain 33 g kg−1 seaweed meals, made of wild brown algae (kelps) Macrocystis pyrifera (MAC) and Ascophyllum nodosum (ASC) or of a cultivated green alga Ulva clathrata (ULVA). The diets were fed to juvenile white shrimp Litopenaeus vannamei (1.6 g) for 28 days. Loss of dry matter (LDM) and loss of protein (LP) after 1 hour immersion in seawater, and distilled water absorption (WA) were analyzed in the pelleted diets, as well as shrimp weight gain, feed intake, feed conversion ratio (FCR), survival, protein efficiency ratio (PER) and body pigmentation. Feed intake, FCR and PER were corrected for nutrients preprandial losses in seawater. ULVA diet resulted in lower LDM, but a higher LP and also higher WA, indicating a modification of the pellet physical quality (better hydro stability). No significant differences in feed consumption and survival were found, but ULVA diet resulted in a slightly higher final weight (4.8 for ULVA versus 4.6 and 4.3 g for ASC and MAC), and better FCR (1.7 versus 1.9 and 2.1) and PER (2.0 versus 1.7 and 1.5), the differences with MAC diet being significant (Duncan, α = 0.05). Red color after cooking was markedly darker in the ULVA fed shrimp. References Aguilera-Morales, M., Casas-Valdez, M., Carrillo-Dominguez, S., Gonzalez-Acosta, B. & Pérez-Gil, F. (2005) Chemical composition and microbiological assays of marine algae Enteromorpha spp. as a potential food source. J. Food Compos. Anal., 18 (1), 79– 88. Akiyama, D.M., Dominy, W.G. & Lawrence, A.L. (1999) Nutrición de los camarones peneidos para la industria de los alimentos comerciales. In: Avances en Nutrición Acuícola I – Memorias del Primer Simposio Internacional de Nutrición y Tecnología de Alimentos, Monterrey, México, 12–14 February 1993 ( L.E. Cruz-Suárez, D. Ricque-Marie & R. 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