Effect of Calanus finmarchicus Hydrolysate Inclusion on Diet Attractiveness for Whiteleg Shrimp (Litopenaeus vannamei)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Diet Formulation and Production
2.2. Ethical Statement
2.3. Feeding Trial
2.4. Statistics
3. Results and Discussion
3.1. Feed Intake in Low/High FM Groups
3.2. Feed Intake and CH/KM Inclusion Rates
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Component | CH 1 (WW) | KM 2 (WW) | CH 3 (DW) | KM 3 (DW) |
---|---|---|---|---|
Dry matter, % | 53.3 | 91.6 | 100.0 | 100.0 |
Crude protein, % | 33.6 | 55.0 | 63.0 | 60.0 |
Crude fat, % | 0.6 | 25.2 | 1.1 | 27.5 |
Ash, % | 10.9 | 8.6 | 20.5 | 9.3 |
Phosphorus, % | 0.8 | 1.2 | 1.5 | 1.3 |
Gross energy, kJ/g | 9.8 | 24.7 | 18.4 | 27.0 |
Arginine, % | 2.23 | 3.39 | 4.18 | 3.65 |
Histidine, % | 0.46 | 1.24 | 0.86 | 1.43 |
Isoleucine, % | 1.21 | 2.87 | 2.27 | 2.98 |
Leucine, % | 2.07 | 4.42 | 3.88 | 4.61 |
Lysine, % | 2.26 | 4.03 | 4.24 | 4.21 |
Threonine, % | 1.23 | 2.43 | 2.31 | 2.60 |
Valine, % | 1.58 | 2.91 | 2.96 | 3.09 |
Methionine, % | 0.62 | 2.00 | 1.16 | 1.68 |
Cysteine, % | 0.33 | 0.43 | 0.62 | 0.45 |
Phenylalanine, % | 1.08 | 2.93 | 2.03 | 3.17 |
Tyrosine, % | 1.19 | 3.25 | 2.23 | 3.55 |
Aspartic acid, % | 2.56 | 5.73 | 4.80 | 6.26 |
Glutamic acid, % | 3.85 | 7.05 | 7.22 | 7.70 |
Alanine, % | 2.12 | 2.99 | 3.98 | 3.26 |
Glycine, % | 2.29 | 2.58 | 4.30 | 2.82 |
Proline, % | 1.13 | 2.18 | 2.12 | 2.38 |
Serine, % | 1.11 | 2.22 | 2.08 | 2.42 |
Taurine, % | 0.56 | 0.14 | 1.05 | 0.15 |
Ingredients (%) | Diet 1 | Diet 2 | Diet 3 | Diet 4 | Diet 5 | Diet 6 | Diet 7 | Diet 8 | Diet 9 | Diet 10 | Diet 11 | Diet 12 |
---|---|---|---|---|---|---|---|---|---|---|---|---|
Fish meal a | 10 | 10 | 10 | 10 | 10 | 10 | 20 | 20 | 20 | 20 | 20 | 20 |
Calanus hydrolysate b | 0 | 2 | 4 | 6 | 0 | 0 | 0 | 2 | 4 | 6 | 0 | 0 |
Krill meal c | 0 | 0 | 0 | 0 | 2 | 3 | 0 | 0 | 0 | 0 | 2 | 3 |
Fish oil, anchovy d | 1.37 | 1.39 | 1.4 | 1.42 | 1.09 | 0.94 | 0.46 | 0.47 | 0.49 | 0.5 | 0.17 | 0.03 |
Wheat gluten meal e | 11.54 | 10.77 | 10.01 | 9.24 | 9.87 | 9.04 | 10.56 | 9.81 | 9.07 | 8.32 | 8.92 | 8.1 |
Wheat grain, standard | 6.36 | 6.22 | 6.07 | 5.93 | 6.54 | 6.64 | 16.97 | 16.72 | 16.46 | 16.21 | 17 | 17.01 |
Soybean meal f | 25 | 25 | 25 | 25 | 25 | 25 | 16 | 16 | 16 | 16 | 16 | 16 |
Rice bran | 15 | 15 | 15 | 15 | 15 | 15 | 14 | 14 | 14 | 14 | 14 | 14 |
Sunflower meal | 20 | 20 | 20 | 20 | 20 | 20 | 12 | 12 | 12 | 12 | 12 | 12 |
Lecithin soya crude | 1.4 | 1.4 | 1.4 | 1.4 | 1.4 | 1.4 | 1.4 | 1.4 | 1.4 | 1.4 | 1.4 | 1.4 |
Diatomaceous earth | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 |
Cholesterol, feed grade | 0.15 | 0.15 | 0.15 | 0.15 | 0.15 | 0.15 | 0.15 | 0.15 | 0.15 | 0.15 | 0.15 | 0.15 |
Carboxymethylcellulose | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 |
Mono ammonium phosphate | 2.73 | 2.68 | 2.62 | 2.57 | 2.63 | 2.59 | 2.43 | 2.38 | 2.33 | 2.27 | 2.34 | 2.29 |
Vitamins g | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
Minerals h | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 |
DL-Methionine i | 0.08 | 0.06 | 0.04 | 0.02 | 0.05 | 0.04 | ||||||
L-Lysine HCL i | 0.23 | 0.17 | 0.11 | 0.05 | 0.14 | 0.1 |
Low Fish Meal | High Fish Meal | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Proximate (%) | CTRL | CH2 | CH4 | CH6 | KM2 | KM3 | CTRL | CH2 | CH4 | CH6 | KM2 | KM3 |
Moisture | 7.6 | 7.3 | 6.7 | 6.9 | 5.8 | 5.2 | 6.3 | 6.4 | 6.8 | 7.7 | 7.6 | 7.6 |
Protein | 41.11 | 40.4 | 41 | 40.82 | 41.13 | 41.24 | 39.87 | 40.17 | 39.59 | 39.62 | 39.3 | 39.24 |
Fat | 6.6 | 6.9 | 6.7 | 6.7 | 6.6 | 6.8 | 6.5 | 6.7 | 6.6 | 6.5 | 6.4 | 6.5 |
Ash | 10.3 | 10.6 | 10.7 | 10.7 | 10.6 | 10.8 | 10.9 | 11.1 | 11.2 | 10.9 | 10.9 | 11.2 |
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Bøgwald, I.; Herrig, S.; Pedersen, A.M.; Wubshet, S.G.; Eilertsen, K.-E. Effect of Calanus finmarchicus Hydrolysate Inclusion on Diet Attractiveness for Whiteleg Shrimp (Litopenaeus vannamei). Fishes 2024, 9, 134. https://doi.org/10.3390/fishes9040134
Bøgwald I, Herrig S, Pedersen AM, Wubshet SG, Eilertsen K-E. Effect of Calanus finmarchicus Hydrolysate Inclusion on Diet Attractiveness for Whiteleg Shrimp (Litopenaeus vannamei). Fishes. 2024; 9(4):134. https://doi.org/10.3390/fishes9040134
Chicago/Turabian StyleBøgwald, Isak, Simon Herrig, Alice Marie Pedersen, Sileshi Gizachew Wubshet, and Karl-Erik Eilertsen. 2024. "Effect of Calanus finmarchicus Hydrolysate Inclusion on Diet Attractiveness for Whiteleg Shrimp (Litopenaeus vannamei)" Fishes 9, no. 4: 134. https://doi.org/10.3390/fishes9040134