Inclusión de ensilado de pescado como alternativa en la elaboración de alimento extruido para el camarón de cultivo (Litopenaeus schmitti)
The artificial feeds elaboration for aquatic species, it has always used as conventional technology of pelletized prosecution. The artificial balanced feeds production for the commercial breeding of the shrimp constitutes the base of the feeding of most of the cultures of aquatic species in Cuba. In this work three diets were elaborated by the extrusion technology substituting flour of having fished by silage, according to the nutritional requirements recommended for the white shrimp (Litopenaeus schmitti) the used inclusion percents were the following ones: (Diet I = 16%, Diet II = 20.5% and Diet III = 27%). starting from the nutritional answer of the animals that was evaluated by the parameters Factor of Conversion of the Food (FCA) and Gain in Weight of the animals (GP) you selects ace the best variant the Diet I. Another important parameter to prove the feasibility of this technology in the elaboration of this product type, was it the determination of the stability in seawater of both foods in intervals of times of 0.25, 1, 3 and 6 hours, achieving improves results for the extruded food, what would allow to use this alternative in the fishing sector of the shrimp culture.
| Main Authors: | , , |
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| Format: | Proceedings Paper biblioteca |
| Language: | Spanish / Castilian |
| Published: |
CIVA
2003
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| Subjects: | Fish silage, Shrimp culture, |
| Online Access: | http://hdl.handle.net/1834/2078 |
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| Summary: | The artificial feeds elaboration for aquatic species, it has always used as conventional technology of pelletized prosecution. The artificial balanced feeds production for
the commercial breeding of the shrimp constitutes the base of the feeding of most of the cultures of aquatic species in Cuba. In this work three diets were elaborated
by the extrusion technology substituting flour of having fished by silage, according to the nutritional requirements recommended for the white shrimp (Litopenaeus schmitti) the used inclusion percents were the following ones: (Diet I = 16%, Diet II = 20.5% and Diet III = 27%). starting from the nutritional answer of the animals that was evaluated by the parameters Factor of Conversion of the Food (FCA) and Gain in Weight of the animals (GP) you selects ace the best variant the Diet I.
Another important parameter to prove the feasibility of this technology in the elaboration of this product type, was it the determination of the stability in seawater of both foods in intervals of times of 0.25, 1, 3 and 6 hours,
achieving improves results for the extruded food, what would allow to use this alternative in the fishing sector of the shrimp culture. |
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