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Use of HUFA-rich algal meals in diets for Litopenaeus vannamei

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The use of HUFA-rich algal meals in diets for Litopenaeus vannamei

Aquaculture Nutrition 12 (5), 395–401. doi:10.1111/j.1365-2095.2006.00440.x
Aquaculture Nutrition – Volume 12 Issue 5 Page 395 – October 2006

The use of HUFA-rich algal meals in diets for Litopenaeus vannamei
S. PATNAIK – Shrimp Mariculture Research Facility, Texas Agricultural Experiment Station, Corpus Christi, TX
T.M. SAMOCHA – Shrimp Mariculture Research Facility, Texas Agricultural Experiment Station, Corpus Christi, TX,
D.A. DAVIS – Department of Fisheries and Allied Aquacultures, Auburn University, AL,
R.A. BULLIS – Advanced BioNutrition Corp., Columbia, MD &
C.L. BROWDY – Waddell Mariculture Center, Marine Resources Research Institute, South Carolina Department of Natural Resources, Charleston, SC, USA
Dr T. M. Samocha, Shrimp Mariculture Research Facility, Texas Agricultural Experiment Station, Corpus Christi, TX 78418, USA.

Abstract

A 15-week growth trial was conducted with juvenile, Pacific white shrimp Litopenaeus vannamei to study the efficacy of using algal meals as a source of highly unsaturated fatty acids in practical diets that are designed to contain no marine protein or oil sources. Based on previous study, a practical diet was designed containing co-extruded soybean poultry by-product meal with egg supplement and soybean meal as the primary protein sources for formulations containing 350 g kg1 crude protein and 100 g kg1 lipid. To further refine the diets, the fish oil in two of the diets was completely substituted with plant oils and oil originating from microbial fermentation products rich in docosahexanoic acid (DHA) and arachidonic acid (ArA). A commercial shrimp feed was also included in the trial for comparison. The mean values for shrimp final weight (17.8 g), yield (537.7 g m2 or 703.2 g m3), survival (98.5%) and feed conversion ratio (1.4 : 1) showed no statistically significant differences between diets. The results suggest that co-extruded soybean poultry by-product meal and oil from heterotrophic microalgal fermentation sources can be potential candidates for fish meal and marine oil replacement in shrimp diets.

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