碩士 / 國立臺灣海洋大學 / 水產養殖學系 / 102 / Three experiments were conducted to evaluate the effects of partial replacement of dietary fish meal protein by brewer’s grains, sake’s residues and red yeast rice wine residues on growth performance of white shrimp, Litopenaeus vannamei.
In experiment I, the dietary fish meal protein were replaced by 0, 10, 20, 30 and 40% brewer’s grains. Initial weight of juvenile white shrimp (0.067±0.001g) were fed with five isonitrogenous (34%), isolipid (9%) and isocaloric (295 Kcal/100g) diets for eight weeks. There were no significantly different in weight gain (3809-3901%) and specific growth rate (SGR) (6.6% day-1) of shrimp fed the diets containing different levels of brewer’s grains and the control diet. Survival rate of white shrimp ranged from 85 to 95%.
In experiment II, the dietary fish meal protein were replaced by 0, 20, 40, 60, 80 and 100% sake’s residues. Six isonitrogenous (34%), isolipid (9%) and isocaloric (295 Kcal/100g) diets were fed to initial weight of white shrimp (0.985±0.021g) for seven weeks. Weight gain of shrimp fed diets included 20% (231%) sake’s residues was not significantly different from control diet (267%). However, shrimp fed control diet (267%) had significantly higher weight gain than those fed diets included 40, 60, 80 and 100% sake’s residues. In term of SGR, shrimp fed 60, 80 and 100% diets (1.7-2.0% day-1) showed significantly lower than those fed control and 20% diets (2.4-2.7% day-1). Survival rate of white shrimp ranged from 85 to 95%.
In experiment III, 0, 10, 20, 30 and 40% of fish meal protein were replaced by red yeast rice wine residues in the diets. 0.061±0.003g juvenile white shrimp were fed with five isonitrogenous (34%) diets for eight weeks. There were no significantly different in weight gain (3393-4127%) and SGR (6.3-6.7% day-1) of shrimp fed red yeast rice wine residues diets groups and control diet (4237%; 6.7% day-1). Survival rate of white shrimp ranged from 92 to 97%.
In conclusion, fish meal could be replaced up to 40% by brewer’s grains; 20% by sake’s residues and 40% by red yeast rice wine residues in diets without adverse effects on growth performance of white shrimp, Litopenaeus vannamei.
Keywords: brewer’s grains, sake’s residues, red yeast rice wine residues, fish meal, replacement, white shrimp (Litopenaeus vannamei).
| Identifer | oai:union.ndltd.org:TW/102NTOU5086099 |
| Date | January 2014 |
| Creators | Hsieh, Yu-Hsun, 謝郁焄 |
| Contributors | Shyn, Shin-Sheen, 沈士新 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 45 |
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