Traditionally, marine fish meal (FM) and fish oil (FO) have been the major feed ingredients used as protein and lipid sources in the formulation of aquaculture feeds. However, these commodities are limited by their availability, high cost as well as negatively impacting the sustainability of wild fish stocks. Thus, finding alternatives sources to replace or reduce the use of FM and FO in aquafeeds is critical. The primary goal of this research was to determine the effects incorporating algal meals into diets fed to the Pacific white shrimp (Litopenaeus vannamei) on production for and organoleptic qualities. Twenty circular tanks composed an outdoor closed system with a volume capacity of 530-L. Specific Pathogen-Resistant (SPR) Pacific white shrimp (mean weight ± SD, 1.31± 0.029) were stocked at a density of 28 shrimp/m2 in a green water system. Shrimp were assigned five dietary treatments. The experimental diets, fed twice daily, were isolipidic (8%), and contained three protein levels: 34%, 37% and 48%. Spirulina and Schizochytrium were used to substitute FM and FO in the experimental diets. Two FM based feeds were used as controls. The production parameters: final weight (9.4 to 14.9 g), percent weight gain (479-680%), growth rate (0.7-1.3 g/week), feed conversion ratio (1.6-2.5) and survival (85-95%) were estimated. Treatment effects for production parameters were evaluated using one-way analyses of variance (ANOVA). Differences (P ≤ 0.05) among the treatments existed for all production parameters except survival. Organoleptic qualities of shrimp were analyzed by analysis of variance (ANOVA). Differences existed for the desirable attributes of aroma, color and sweetness, but not for the attributes of firmness, moistness, and fattiness. Differences were not detected for the undesirable attributes off-odor, fish flavor, earthiness, off-flavor, and overall unpleasantness. The diet containing Spirulina at a 37% protein level with the inclusion of DHA from Schizochitrium, was perceived as not containing undesirable attributes and thus shows promise. Results from this study show that Pacific white shrimp can accept algal meals in their feeds and that the inclusion of certain algae ingredients in shrimp feeds could be commercially viable when considering consumer acceptance.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:BVAU.2429/45711 |
| Date | 05 1900 |
| Creators | Garcia, Lorena |
| Publisher | University of British Columbia |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
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