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Nutritional Quality and in vitro Digestibility of Shrimp Meal Made of Heads and Hulls of Black Tiger (Penaeus monodon), White Leg (Litopenaeus vannamei) and Argentine Red (Pleoticus muelleri) Shrimps

The present study was performed to measure the chemical composition and in vitro digestibilities of heads and hulls in three different species of the edible shrimp, and discussed their nutritional quality from the view point of practical use of shrimp meal (SM). Heads and hulls of black tiger (Penae... Full description

Journal Title: The Journal of Poultry Science 2014, Vol.51(4), pp.411-415
Main Author: Rahman, Mustanur
Other Authors: Koh, Katsuki
Format: Electronic Article Electronic Article
Language: English
Subjects:
ID: ISSN: 1346-7395 ; DOI: 10.2141/jpsa.0140002
Link: https://jlc.jst.go.jp/DN/JALC/10040628379?from=PrimoCentral
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recordid: jstageDN/JALC/10040628379
title: Nutritional Quality and in vitro Digestibility of Shrimp Meal Made of Heads and Hulls of Black Tiger (Penaeus monodon), White Leg (Litopenaeus vannamei) and Argentine Red (Pleoticus muelleri) Shrimps
format: Article
creator:
  • Rahman, Mustanur
  • Koh, Katsuki
subjects:
  • In Vitro Digestibility
  • Nutritional Quality
  • Shrimp Meal
  • Shrimp Species
ispartof: The Journal of Poultry Science, 2014, Vol.51(4), pp.411-415
description: The present study was performed to measure the chemical composition and in vitro digestibilities of heads and hulls in three different species of the edible shrimp, and discussed their nutritional quality from the view point of practical use of shrimp meal (SM). Heads and hulls of black tiger (Penaeus monodon) (BT), white leg (Litopenaeus vannamei) (WL) and argentine red (Pleoticus muelleri) (AR) shrimps were prepared: 2 sizes of specimen were used in BT. Their inedible parts, such as heads and abdominal exoskeleton with tails (hulls) were removed, dried at 55°C and ground to pass through 1.0 mm aperture and then used as SM. Compared with hulls, heads were significantly rich in crude protein (CP) and ether extract (EE), and poor in crude fibre (CF), crude ash (CA) and chitin. Among head groups, CP level was the greatest in WL, EE level in AR, CF level in large and small BT, CA level in 3 species other than WL, chitin level in large BT. Among hull groups, CP level was the greatest in WL, CF level in large and small BT and chitin level in large BT: EE level in hulls were extremely low in all group. Overall, in vitro dry matter (DM) and CP digestibilities were significantly greater in heads than in hulls, which is reasonable because the level of chitin, non-digestible amino polysaccharide, was greater in hulls than heads in all species. There is no great difference in parameters measured between heads and heads+hulls. The results obtained here suggest that the heads of WL can be a more nutritious source of SM in poultry diets.
language: eng
source:
identifier: ISSN: 1346-7395 ; DOI: 10.2141/jpsa.0140002
fulltext: fulltext
issn:
  • 1346-7395
  • 13467395
url: Link


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identifierISSN: 1346-7395 ; DOI: 10.2141/jpsa.0140002
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