Zootechnical performance, biochemical response, and chromaticity in Pacific white shrimp (Litopenaeus vannamei) (Boone, 1931) after the inclusion of lyophilized açaí (Euterpe oleracea) in the diet

Autor: Wilson Wasielesky, Juan R. Buitrago, Shadai M. Silva, Grecica Mariana Colombo, José Maria Monserrat, Marcos Josué Schmitz, Marcelo Borges Tesser, Patrícia Baptista Ramos, Carlos Prentice, Thamyres Vanessa Nascimento da Silva, Cleber dos Santos Simião
Rok vydání: 2020
Předmět:
Zdroj: Aquaculture International. 28:1563-1577
ISSN: 1573-143X
0967-6120
DOI: 10.1007/s10499-020-00544-x
Popis: Functional foods have molecules that promote health benefits beyond their nutritional qualities. In this context, the zootechnical performance, color, and biochemical responses of Pacific white shrimp (Litopenaeus vannamei) fed with different levels of acai (Euterpe oleracea), a fruit with unique antioxidant characteristics, were observed. Four diets with different levels of inclusion of lyophilized acai (0.0%, 2.5%, 5.0%, and 10.0% W/W) were administered to shrimps reared in biofloc technology (BFT) systems. After 43 days, the zootechnical parameters (weight gain, feed conversion ratio, and specific growth rate) and coloration in fresh and cooked shrimps were measured, and the L*, a*, and b* parameters were estimated with a digital colorimeter. Survival and growth performances were not affected by acai inclusion in diets. Acai inclusion modulates the flavonoid content in the gills of L. vannamei and in the bioflocs of the rearing BFT system. As in the diet of 10.0% acai, performed with a total replacement of fish oil without affecting growth, we propose the use of acai as a vegetal oil source for shrimp feeding in BFT systems. Acai also induced the reddish color in fresh and cooked L. vannamei, an influential factor in their commercial value.
Databáze: OpenAIRE
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