Chemical score of different protein sources to four Macrobrachium species
Food production for aquaculture requires finding other protein sources or ingredients as potential alternatives in the formulation of aquaculture feeds, due to the shortage and high price of protein sources that are most commonly used. The aim of this analysis was to evaluate the relationship between the essential amino acids in 13 types of proteins available in the market with the essential amino acids found in the muscle of four of the most important farmed prawn species of the genus Macrobrachium (M. amazonicum, M. rosenbergii, M. americanum and M. tenellum). The results obtained showed the limiting amino acids of each ingredient for each species, thereby allowing for formulation of commercial foods that meet the nutritional needs to support optimal growth of these prawns in culture. In conclusion, there is a difference in the amino acids most often present as first limiting between sources of animal and plant origin. Thereby, it is possible evaluate complementarities between these sources to achieve an amino acids profile close to that of Macrobrachium species.
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Pontificia Universidad Católica de Valparaíso. Facultad de Recursos Naturales. Escuela de Ciencias del Mar
2016
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oai:scielo:S0718-560X20160004000192016-10-28Chemical score of different protein sources to four Macrobrachium speciesMontoya-Martínez,CynthiaNolasco-Soria,HéctorCarrillo-Farnés,OlimpiaCivera-Cerecedo,RobertoÁlvarez-González,CarlosVega-Villasante,Fernando Macrobrachium prawns crustacean amino acid protein nutrition Food production for aquaculture requires finding other protein sources or ingredients as potential alternatives in the formulation of aquaculture feeds, due to the shortage and high price of protein sources that are most commonly used. The aim of this analysis was to evaluate the relationship between the essential amino acids in 13 types of proteins available in the market with the essential amino acids found in the muscle of four of the most important farmed prawn species of the genus Macrobrachium (M. amazonicum, M. rosenbergii, M. americanum and M. tenellum). The results obtained showed the limiting amino acids of each ingredient for each species, thereby allowing for formulation of commercial foods that meet the nutritional needs to support optimal growth of these prawns in culture. In conclusion, there is a difference in the amino acids most often present as first limiting between sources of animal and plant origin. Thereby, it is possible evaluate complementarities between these sources to achieve an amino acids profile close to that of Macrobrachium species.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Valparaíso. Facultad de Recursos Naturales. Escuela de Ciencias del MarLatin american journal of aquatic research v.44 n.4 20162016-09-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-560X2016000400019en10.3856/vol44-issue4-fulltext-19 |
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Montoya-Martínez,Cynthia Nolasco-Soria,Héctor Carrillo-Farnés,Olimpia Civera-Cerecedo,Roberto Álvarez-González,Carlos Vega-Villasante,Fernando |
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Montoya-Martínez,Cynthia Nolasco-Soria,Héctor Carrillo-Farnés,Olimpia Civera-Cerecedo,Roberto Álvarez-González,Carlos Vega-Villasante,Fernando Chemical score of different protein sources to four Macrobrachium species |
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Montoya-Martínez,Cynthia Nolasco-Soria,Héctor Carrillo-Farnés,Olimpia Civera-Cerecedo,Roberto Álvarez-González,Carlos Vega-Villasante,Fernando |
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Montoya-Martínez,Cynthia |
title |
Chemical score of different protein sources to four Macrobrachium species |
title_short |
Chemical score of different protein sources to four Macrobrachium species |
title_full |
Chemical score of different protein sources to four Macrobrachium species |
title_fullStr |
Chemical score of different protein sources to four Macrobrachium species |
title_full_unstemmed |
Chemical score of different protein sources to four Macrobrachium species |
title_sort |
chemical score of different protein sources to four macrobrachium species |
description |
Food production for aquaculture requires finding other protein sources or ingredients as potential alternatives in the formulation of aquaculture feeds, due to the shortage and high price of protein sources that are most commonly used. The aim of this analysis was to evaluate the relationship between the essential amino acids in 13 types of proteins available in the market with the essential amino acids found in the muscle of four of the most important farmed prawn species of the genus Macrobrachium (M. amazonicum, M. rosenbergii, M. americanum and M. tenellum). The results obtained showed the limiting amino acids of each ingredient for each species, thereby allowing for formulation of commercial foods that meet the nutritional needs to support optimal growth of these prawns in culture. In conclusion, there is a difference in the amino acids most often present as first limiting between sources of animal and plant origin. Thereby, it is possible evaluate complementarities between these sources to achieve an amino acids profile close to that of Macrobrachium species. |
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Pontificia Universidad Católica de Valparaíso. Facultad de Recursos Naturales. Escuela de Ciencias del Mar |
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2016 |
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http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-560X2016000400019 |
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