Evaluación de la harina de hollejo para pectina de cítrico en el alimento para camarón rosado Farfantepenaeus notialis
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Date
2011
Metadata
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Effect of citrus skin for pectin meal in feed for pink shrimp Farfantepenaeus notialisAbstract
Un diseño experimental completamente aleatorizado, con cuatro tratamientos y tres réplicas por cada uno, se desarrolló en condiciones controladas durante nueve semanas para evaluar el efecto de la harina de hollejo para pectina (HPP) en la dieta sobre el engorde del camarón rosado Farfantepenaeus notialis (0,45 ± 0,13 g) procedente del medio natural. Los organismos se distribuyeron aleatoriamente a razón de 83,3 g/m2, en 12 tanques plásticos rectangulares (65 x 40 x 27 cm) con aireación constante y circulación de agua de mar filtrada. Se ensayaron alimentos con 0; 5; 10 y 15 % de inclusión de HPP. Niveles de inclusión de 5 y 10 % de HPP en el granulado estimularon significativamente el crecimiento de los camarones y la conversión del alimento (p < 0,05) respecto al tratamiento del 15 % de HPP. Relaciones significativas se encontraron entre los pesos finales, FCA y niveles de HPP en la dieta, R2 = 0,967 4 y R2 = 0,996 respectivamente, con un nivel óptimo de inclusión de HPP = 5 %. La supervivencia varió entre 71-86 %, resultando menor para los camarones que consumieron el balanceado con 15 % de HPP.A completely randomized experimental design with four treatments and three replicates each, was developed under controlled conditions for nine weeks to assess the effect of citrus skin for pectin (HPP) in feed for pink shrimp Farfantepenaeus notialis (0,45 ± 0,13 g) from the wild. Shrimp were distributed randomly at stock density 83,3 g/m2 in 12 rectangular plastic tanks (65 x 40 x 27 cm) with constant aeration and circulation of filtered seawater. Diets were tested with 0; 5; 10 and 15 % inclusion of HPP. Diets used levels of 5 and 10 %, HPP, promoted significantly higher growth (p < 0,05) that with diet 15 % of PPH. Significant relationships were found between the final weights, food conversion rate (FCA) and levels of HPP in the diet, R2 = 0,967 4 and R2 = 0,996, respectively, with an optimum level of inclusion of HPP = 5 %. The survival ranged between 71-86 %, resulting in less for shrimp fed the diet 15 % of PPH.
Journal
Revista cubana de investigaciones pesquerasVolume
28Issue/Article Nr
2Collections
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc/3.0/