Processed feed pea and canola meal for blue shrimp diets

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90 ( ) L.E. Cruz-Suarez et al.rAquaculture 196 2001 87–104 Table 2 Composition of the experimental diets Ž % as fed. Diets 1 WRA 2 WEX 3 DRA 4 DEX 5 WMI 6 CEX 7 Growth 8 9 control Digestibility diets Pea Canola meals meal 1 Soybean meal 7.5 7.5 7.5 7.5 7.5 10 15 10.73 14.35 2 Wheat flour 22.5 22.5 22.5 22.5 22.5 30 45 32.20 43.04 WRA 30 WEX 30 DRA 30 DEX 30 WMI 30 CEX 30 3 Fishmeal 23.26 23.26 23.26 23.26 23.26 13.26 23.26 33.47 19.00 4 Shrimp meal 4 4 4 4 4 4 4 5.74 5.74 Fish oil 1.84 1.84 1.84 1.84 1.84 1.84 1.84 2.65 2.65 Soybean lecithin 4.24 4.24 4.24 4.24 4.24 4.24 4.24 6.08 6.08 Sodium alginate 3 3 3 3 3 3 3 4.31 4.31 Sodium 1 1 1 1 1 1 1 1.43 1.44 hexametaphosphate 5 FP attractant 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.72 0.72 6 Stable vitamin C 0.07 0.07 0.07 0.07 0.07 0.07 0.07 0.1 0.1 7 Mineral mix 0.25 0.25 0.25 0.25 0.25 0.25 0.25 0.36 0.36 8 Vitamin mix 0.25 0.25 0.25 0.25 0.25 0.25 0.25 0.36 0.36 Choline chloride 0.04 0.04 0.04 0.04 0.04 0.04 0.04 0.06 0.06 Mold inhibitor 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.07 0.07 Antioxidant 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.07 0.07 Ž ethoxiquin. Chromic oxide 1 1 1 1 1 1 1 1 1 Methionine 0.14 0.14 0.14 0.14 0.14 0.14 0.14 0.21 0.21 Cholesterol 0.31 0.31 0.31 0.31 0.31 0.31 0.31 0.44 0.44 TOTAL 100 100 100 100 100 100 100 100 100 1 Dehulled soybean meal, solvent extracted, 46.3% crude protein as fed Ž CP .. 2 Wheat flour Ž ws330 ., made of 80% hard wheat Ž Canada Western Red Spring principally. and 20% soft wheat Ž Canada Eastern Red Wheat 60% and Canada Prairie Spring Red 40% ., 12.3% CP. 3 Chilean jack-mackerel fish meal, 67.6% CP. 4 Chilean pelagic shrimp meal, 39.3% CP. 5 Flavor Pack Ž INVE, Belgium .. 6 Stay-C Ž L-ascorbyl-2-polyphospate, 35% active C ., Roche Vitamins. 7 Mineral mixture composition: Co, 2000 mgrkg; Mn, 16,000 mgrkg; Zn, 40,000 mgrkg; Cu, 20,000 mgrkg; Fe, 1 mgrkg; Se, 100 mgrkg; I, 2000 mgrkg. 8 Vitamin mixture composition: Vit. A, 4000 IUrg; B1, 24,000 mgrkg; B2, 16,000 mgrkg; DL Ca pantotenate, 30,000 mgrkg; B6, 30,000 mgrkg; B12, 80 mgrkg; C, 60,000 mgrkg; K3, 16,000 mgrkg; D3, 3200 IUrg; E, 60,000 mgrkg; H, 400 mgrkg; niacin, 20,000 mgrkg; folic acid, 4000 mgrkg. The main ingredients were ground Ž Pulvex 200. through a a35 screen. The dry ingredients were mixed and water added to facilitate pelleting through a butchers grinder Ž Tor-rey. equipped with 1.6-mm hole diameter die. The pellets were dried in a convection oven at 1008C for 8 min, allowed to cool and stored at 48C.
( ) L.E. Cruz-Suarez et al.rAquaculture 196 2001 87–104 91 2.2. Chemical analysis and water stability tests Proximate analysis of ingredients and diets were determined according to the following procedures: crude proteinCP Ž Tecator, 1987 ., moisture ŽA.O.A.C., 1990, No. 929.36 ., ash Ž A.O.A.C., 1990, No. 942.05 ., lipid Ž Tecator, 1983. and crude fiber Ž A.O.A.C., 1990, No. 962.09 .. The gelatinization of starch that resulted from the processing of the peas was measured as glucose released by digestion with amyloglucosidase Ž Bjork et al., 1987 .. Water stability tests, replicated five times per diet, were performed with synthetic marine water at a salinity of 34‰ and temperature between 288C and 298C according to the method of Aquacop Ž 1978 .. Five-gram samples of the pellets Žspaghetti-like strands, 1.6-mm diameter and approximately 1-cm length. were gently shaken in wire-mesh baskets submersed in seawater for 1 h, in order to simulate the conditions on the bottom of the experimental tanks. The percent dry matter loss Ž %DML. was calculated as: %DMLs100= Ž DWdyDWwid. rDWd; where DWd and DWwid are the dry matter weights in the diet before and after immersion, respectively. The percent crude protein loss Ž %CPL. was calculated as follows: %CPLsŽ100=CPdyŽ 100yDML . = CPwid. rCPd; where CPd and CPwid are the crude protein concentrations Ž% of dry matter. in the diet and water immersed diet, respectively. 2.3. Growth trial The growth trials and digestibility bioassays were conducted at the facilities of the Programa Maricultura in Monterrey, using a closed recirculating system containing synthetic marine water with a salinity of 34‰. The shrimp were held in 60-l fiberglass culture tanks equipped with aeration and constant water temperature control at 288C. The shrimp for the growth study were selected in a weight range between 200 and 310 mg and distributed, 10 per tank, in four replicated blocks of seven dietary treatments. A similar weight distribution pattern in each tank was achieved by allotting the shrimp according to their individual weight. Treatments were randomly assigned to the tanks within each block. The shrimp were weighed again at 14 and 28 days to obtain mean body weights for each tank. Dry feed intake was determined by feeding to satiation. The shrimp were initially fed a ration of 10% of biomassrday in two feedings daily at 10:00 and 17:00 h. The following morning leftover feed, which could be readily identified by its swollen pellet shape, was removed and quantified by estimating the amount in its original dry form, and the ration adjusted accordingly to minimize the amount of uneaten feed. The following response variables were determined for each experimental tank: mean body weight; growth rate expressed as percent weight gain Ž %WG. s100= Žinitial weightyfinal weight. rŽ initial weight .; dry food intake per shrimp Ž DFI. was estimated Ž . 28 from the sum of average daily food intake for each tank DFI sÝ wŽ is1 intake on ith day. rŽ number of shrimp on ith day .x; food conversion ratio Ž FCR. sŽfood intake per shrimp. rŽ average weight gain per shrimp .; protein efficiency ratio Ž PER. sŽweight
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Processed feed pea and canola meal for blue shrimp diets

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