Evaluation of differently processed soybean meal products as ingredients in practical diets for Pacific white shrimp Litopenaeus vannamei
作者： Harsha Galkanda‐Arachchige , Donald Allen Davis
DOI: 10.1111/ANU.12989
关键词: Soy protein 、 Food science 、 Bioavailability 、 Nutrient 、 Biology 、 Shrimp 、 Commercial fish feed 、 Palatability 、 Litopenaeus 、 Soybean meal
摘要: Numerous advanced soybean meal (SBM) products are available in the market today, which were produced through modified or improved methodologies from traditional solvent extraction procedure, to reduce eliminate antinutritional factors and improve bioavailability of nutrients. Despite higher manufacturing cost, inclusion levels these new SBM into fish feed formulations can still be limited due secondary quality characteristics caused during processing. Hence, this study was designed evaluate effect differently processed SBM, on growth performances pacific white shrimps (Litopenaeus vannamei). The trial conducted with test diets formulated two sources solvent‐extracted (SESBM44 SESBM49), enzyme‐treated (ETSBM), fermented (FSBM) alcohol‐extracted soy protein concentrate (SPC) as primary source (650 g/kg). As per statistical analysis, incorporated SESBM44, SESBM49 ETSBM yielded a significantly performance lower FCR. Results infer that perform equally well whereas reduced shrimp offered might nutrient digestibility, palatability other shifts by
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