Dietary protein level and natural food management in the culture of blue (Litopenaeus stylirostris ) and white shrimp (Litopenaeus vannamei ) in microcosms

2003 ◽  
Vol 9 (3) ◽  
pp. 155-160 ◽  
Author(s):  
L.R. Martinez-Cordova ◽  
A. Campaña Torres ◽  
M.A. Porchas-Cornejo
Keyword(s):  
Litopenaeus Vannamei ◽  
Dietary Protein ◽  
Protein Level ◽  
White Shrimp ◽  
Natural Food ◽  
Dietary Protein Level ◽  
Food Management

Effect of dietary protein level and salinity on growth, survival, enzymatic activities and amino-acid composition of the white shrimp Litopenaeus vannamei (Boone, 1931) juveniles

Crustaceana ◽  
2015 ◽  
Vol 88 (1) ◽  
pp. 82-95 ◽  
Author(s):  
Liying Sui ◽  
Guannan Ma ◽  
Yuangao Deng
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Muscle Tissue ◽  
Litopenaeus Vannamei ◽  
Dietary Protein ◽  
Protein Level ◽  
White Shrimp ◽  
Lower Growth ◽  
Protein Levels ◽  
Dietary Protein Level

Litopenaeus vannamei (Boone, 1931) postlarvae with average initial body weight of 0.089 g were reared in 75-litre PVC tanks for 40 days at salinities of 30 and 60 g l−1. The shrimps were fed compound feed containing protein levels of 35, 40, 45 and 50%, respectively. Salinity had a remarkable effect on growth and survival of L. vannamei juveniles. Higher survival rate and lower growth were observed at 60 g l−1 salinity. Dietary protein level affected the survival and growth of juveniles at both salinities, increased with dietary protein levels in the range of 35 to 45%, but decreased slightly with 50% dietary protein. Broken line analysis showed that the estimated optimal dietary protein levels at salinities of 30 and 60 g l−1 were 45.93 and 46.74%, respectively. Higher salinity resulted in an increased moisture content, ash and crude protein content in the shrimp muscle tissue. The amino acid contents in the shrimp muscle tissue were generally higher at 60 g l−1 salinity and increased dietary protein level led to higher protein content, except with 50% dietary protein. At salinity 60 g l−1, the soluble protein content and activities of glutamic oxalacetic transferase (GOT) and glutamic pyruvic transaminase (GPT) in shrimp muscle tissue were higher, while catalase (CAT) activities were lower. Farming of L. vannamei at a marginal culture salinity (60 g l−1) is feasible though the shrimps were likely exposed to stressful conditions. Reduced growth rate at higher salinity may be attributed to the higher total ammonium (TAN) concentration in the culture medium and extra energy consumption for osmoregulation at hypersaline conditions.

Does vertical substrate could influence the dietary protein level and zootechnical performance of the Pacific white shrimp Litopenaeus vannamei reared in a biofloc system?

2020 ◽  
Vol 28 (3) ◽  
pp. 1227-1241 ◽  
Author(s):  
Bruno Silva Olier ◽  
Jiovani Sergio Bee Tubin ◽  
Giovanni Lemos de Mello ◽  
Marcel Martínez-Porchas ◽  
Maurício Gustavo Coelho Emerenciano
Keyword(s):  
Litopenaeus Vannamei ◽  
Dietary Protein ◽  
Protein Level ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Dietary Protein Level ◽  
The Pacific

Investigation of the Effects of Salinity and Dietary Protein Level on Growth and Survival of Pacific White Shrimp, Litopenaeus vannamei

2007 ◽  
Vol 38 (4) ◽  
pp. 475-485 ◽  
Author(s):  
Martin Perez-Velazquez ◽  
Mayra L. González-Félix ◽  
Fernando Jaimes-Bustamente ◽  
Luis R. Martínez-Córdova ◽  
Denisse A. Trujillo-Villalba ◽  
...  
Keyword(s):  
Litopenaeus Vannamei ◽  
Dietary Protein ◽  
Protein Level ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Growth And Survival ◽  
Dietary Protein Level

Nitrogen budget for a low salinity, zero-water exchange culture system: I. Effect of dietary protein level on the performance of Litopenaeus vannamei (Boone)

2007 ◽  
Vol 38 (8) ◽  
pp. 798-808 ◽  
Author(s):  
Mayra L. González-Félix ◽  
Silvia Gómez-Jiménez ◽  
Martin Perez-Velazquez ◽  
D. Allen Davis ◽  
José G. Velazco-Rameños
Keyword(s):  
Litopenaeus Vannamei ◽  
Dietary Protein ◽  
Protein Level ◽  
Culture System ◽  
Water Exchange ◽  
Nitrogen Budget ◽  
Low Salinity ◽  
Dietary Protein Level

Effect of dietary protein level on growth, survival and ammonia efflux rate of Litopenaeus vannamei (Boone) raised in a zero water exchange culture system

2005 ◽  
Vol 36 (9) ◽  
pp. 834-840 ◽  
Author(s):  
Silvia Gomez-Jimenez ◽  
Mayra L Gonzalez-Felix ◽  
Martin Perez-Velazquez ◽  
Denisse A Trujillo-Villalba ◽  
Ingrid R Esquerra-Brauer ◽  
...  
Keyword(s):  
Litopenaeus Vannamei ◽  
Dietary Protein ◽  
Protein Level ◽  
Culture System ◽  
Water Exchange ◽  
Efflux Rate ◽  
Dietary Protein Level
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