This study evaluated the effect of low, medium, and high-water salinity (5, 35, and 50 ppt) on the apparent dry matter, protein, and energy digestibility of two formulated and six commercial diets for juvenile whiteleg shrimp, Litopenaeus vannamei, in a 120-day trial. Digestibility was determined in vivo using chromic oxide as an inert diet marker. Hydrostability in pellets varied from 86.8% to 99.9%; dry matter digestibility varied from 49.1% to 64.1%; protein digestibility showed greater variations at all salinities (56.9%–85.8%); and energy digestibility ranged from 70.1 to 86.4%. Salinity had a significant effect on dry matter, protein, and energy digestibility. Using a principal component analysis (PCA) with a covariance matrix, our findings suggested that the E2 (fishmeal-based formulation) diet and 35 ppt salinity provided optimum hydrostability and digestibility to Pacific white leg shrimp juveniles.
CITATION STYLE
Méndez-Martínez, Y., Gucić, M., Martínez-Córdova, L. R., Civera-Cerecedo, R., Ricque-Marie, D., & Cortés-Jacinto, E. (2021). Dry matter, protein, and energy digestibility of diets for juvenile pacific white leg shrimps (Litopenaeus vannamei) reared at different salinity levels. Ciencia Rural, 51(8). https://doi.org/10.1590/0103-8478cr20190636
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