scholarly journals Effect of Shrimp Feed Supplemented with Astaxanthin on Golden Apple Snail Pomacea diffusa

2021 ◽  
Vol 25 (2) ◽  
pp. 172-177
Author(s):  
Daniel Pereira da Costa ◽  
Raphael Nogueira Bahiense ◽  
Daniele Salgueiro de Melo ◽  
Tainára Cunha Gemaque ◽  
Sérgio Rodrigues da Silva ◽  
...  
Keyword(s):  
Aquatic Organisms ◽  
Food Supplement ◽  
Diet Change ◽  
Apple Snail ◽  
Feed Conversion ◽  
Fish Food ◽  
Shrimp Feed ◽  
Conversion Rates ◽  
Golden Apple Snail ◽  
Bright Color

Popularmente conhecidas como ampulárias, esses moluscos gastrópodes são usualmente cultivados como organismos ornamentais pelo mundo. A coloração desses animais ornamentais é um dos pontos que atrai os seus admiradores e estimula sua aquisição no mercado. O pigmento mais difundido como suplemento para intensificação de cor em organismos aquáticos é a astaxantina. Ainda não existem rações específicas para a ampulária reforçando a necessidade de testar alternativas de alimentos e suplementos que melhorem o desempenho produtivo e a atratividade do animal. Os objetivos desse estudo foram mensurar a capacidade de acumulação de astaxantina sintética em diferentes níveis de inclusão na dieta de Pomacea diffusa, sua influência na concentração do pigmento e nos índices zootécnicos ao final do cultivo. E em paralelo verificar a influência da mudança da dieta de ração de peixes para ração de camarão na condição corporal dos moluscos em comparação com o início do trabalho. As ampulárias alimentadas com ração comercial extrusada para camarão marinho tiveram baixos índices de conversão alimentar (126,7 ± 18,3), altos índices de eficiência alimentar (126,7 ± 18,3%) e fator de condição (1,0 ± 0,14) acima da média inicial (0,90 ± 0,17), o que demonstra que esse alimento pode ser utilizado para seu cultivo. A suplementação dietética de astaxantina sintética não resulta em aumento significativo da concentração desse pigmento na musculatura desse molusco (P˃0,05). Palavras-chave: Ampulária. Moluscos. Gastrópodes. Pigmentos. Carotenoides. Abstract Known as apple snail, these gastropods are popular as aquarium pets around the world. The bright color of these animals is one of the key points that attract their attention in the ornamental aquaculture, where deep-colored animals are well appreciated. Astaxanthin is the most widespread color enhancing pigment used as a food supplement for aquatic organisms. There is no specific commercial food for apple snails, emphasizing the need to search for food alternatives and supplements that improve their performance and attractiveness. The objectives of this study are to measure the synthetic astaxanthin accumulation capacity of Pomacea diffusa at different levels of diet supplementation, and the effect on pigment concentration and zootechnical indexes at the end of the culture. It was also aimed to verify the effect of the diet change from fish food to extruded shrimp food on the mollusks’ body condition. Apple snails fed with commercial shrimp ration had low feed conversion rates (0.81 ± 0.13), high food efficiency (126.7 ± 18.3%), and condition factor (1.0 ± 0.14) above the initial average (0.90 ± 0.17), demonstrating that this might be an advantageous alternative food. Dietary supplementation with synthetic astaxanthin did not result in a significant concentration increase of this pigment in muscle tissue of these mollusks (P˃0.05). Keywords: Aquaculture. Mollusks. Gastropods. Pigments. Carotenoids

Inhibition of egg hatching with apple wax solvent as a novel method for controlling golden apple snail (Pomacea canaliculata)

2005 ◽  
Vol 24 (5) ◽  
pp. 483-486 ◽  
Author(s):  
Der-Chung Wu ◽  
Jih-Zu Yu ◽  
Bing-Huei Chen ◽  
Chien-Yih Lin ◽  
Wen-Hsiung Ko
Keyword(s):  
Pomacea Canaliculata ◽  
Apple Snail ◽  
Egg Hatching ◽  
Golden Apple Snail ◽  
Novel Method

Pomacea maculata.

2021 ◽  
Author(s):  
Rob Cowie ◽  
Romi L. Burks ◽  
Amy E. Miller ◽  
Alexandria L. Hill
Keyword(s):  
Invasive Species ◽  
South America ◽  
Species Identification ◽  
Geographical Area ◽  
Freshwater Snail ◽  
Pomacea Canaliculata ◽  
Apple Snail ◽  
Pomacea Maculata ◽  
Golden Apple Snail ◽  
History Of

Abstract P. maculata is a freshwater snail native to a wide geographical area in South America from the Rio de la Plata in Argentina and Uruguay to the Amazon in Brazil. It is commonly confused with any number of similar large apple snails, including the well-known invasive golden apple snail Pomacea canaliculata (listed among '100 of the world's worst invasive species'). Both species have been introduced to South-East and East Asia, although for many years they were not distinguished and the Asian introductions were widely identified as "golden apple snails" and the name P. canaliculata was applied to them. Due to the confusion in species identification, the history of introduction of P. maculata remains somewhat uncertain as does its invasiveness and pest potential. Much of the literature is confounded, for example, the snails illustrated by Cowie (2002) as P. canaliculata are in fact P. maculata. The majority of invasive populations in Asia appear to be P. canaliculata, often not mixed with P. maculata (Hayes et al., 2008; Tran et al., 2008) and the pest potential of P. canaliculata in such cases is clear. However, much less has been written about the invasiveness and pest potential of 'P. maculata'.

scholarly journals PENGARUH SUBSTITUSI DAGING KEONG MAS (Pomacea canaliculata L) DAN DAGING AYAM TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI NUGGET

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Siti Nurhadia ◽  
Hermanto Hermanto ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Wheat Flour ◽  
Chicken Meat ◽  
Pomacea Canaliculata ◽  
Apple Snail ◽  
Chicken Nuggets ◽  
Nutritional Values ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Golden Apple Snail ◽  
Completely Randomized Design

ABSTRACTThis study aimed to determine the effect of golden apple snail and chicken meat substitution on the organoleptic characteristics and nutritional values of chicken nuggets. This study used a single factor completely randomized design (CRD), with five levels of treatment, namely P0 (0% golden apple snail meat: 50% chicken meat: 50% wheat flour), P1 (45% golden apple snail meat: 5% chicken meat: 50% flour), P2 (40% golden apple snail meat: 10% chicken meat: 50% flour), P3 (35% golden apple snail meat: 15% chicken meat: 50% flour), and P4 (30% golden apple snail meat: 52% chicken meat: 50% flour). Data were analyzed using Analysis of Variance (ANOVA). The results show that the substitution treatment of golden apple snail (Pomacea canaliculata l.) and chicken meat had a very significant effect on increasing color, taste, aroma, and texture. The P1 treatment (45% golden apple snail meat; 5% chicken meat and 50% wheat flour) was the most preferred treatment by panelists with preference scores of color, aroma, texture, and taste reached 3.74 (like), 3.93 (like), 3.68 (like), and 3.68 (like), respectively. Meanwhile, the analysis of the nutritional values shows that the selected treatment contained 30.68% water, 2.44% ash, 10.24% fat, 9.04% protein, and 47.6% carbohydrates. Based on the standard of SNI 01-6638-2002, the golden apple snail and chicken meat nuggets met the quality standards on water, ash, and protein contents.Keywords: golden apple snail meat, chicken meat, nuggets.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh subtitusi keong mas dan daging ayam terhadap karakteristik organoleptik dan nilai gizi pada pembuatan nugget. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktor tunggal, dengan lima Perlakuan P0 (daging keong mas 0% : daging ayam 50% : tepung terigu 50%), P1 (daging keong mas 45% : daging ayam 5% : tepung terigu 50%), P2 (daging keong mas 40% : daging ayam 10% : tepung terigu 50%), P3 (daging keong mas 35% : daging ayam 15% : tepung terigu 50%) dan P4 (daging keong mas 30% : daging ayam 52% : tepung terigu 50%). Data dianalisis menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan Substitusi daging keong mas (pomacea canaliculata l.) dan daging ayam berpengaruh sangat nyata terhadap peningkatan warna, rasa, aroma dan tekstur.. Perlakuan P1 (daging keong mas 45%; daging ayam 5% dan tepung terigu 50%) merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,74 (suka), 3,93 (suka), 3,68 (suka), 3,68 (suka), sedangkan berdasarkan analisis nilai gizi meliputi kadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 30,68%, 2,44%, 10,24%, 9,04% dan 47,6%. Berdasarkan standar mutu SNI 01-6638-2002 produk nugget daging keong mas dan daging ayam telah memenuhi standar mutu pada kadar air, kadar abu, dan kadar protein. Sedangkan kadar lemak dan kadar karbohidrat belum memenuhi standar mutu SNI 01-6638-2002Kata kunci: daging keong mas, daging ayam, nugget.

scholarly journals Occurrence and Damage of Golden Apple Snail (Pomacea canaliculata : Ampullariidae) in Jeonnam Province of South Korea

2007 ◽  
Vol 46 (1) ◽  
pp. 109-115 ◽  
Author(s):  
Do-Ik Kim ◽  
Seon-Gon Kim ◽  
Kyeong-Ju Choi ◽  
Beom-Ryong Kang ◽  
Jong-Dae Park ◽  
...  
Keyword(s):  
South Korea ◽  
Pomacea Canaliculata ◽  
Apple Snail ◽  
Golden Apple Snail
Sign in / Sign up

Export Citation Format

Share Document