A review of the effects of macroalgae in shrimp feeds and in co-culture

Cruz Suárez, Lucía Elizabeth y Tapia Salazar, Mireya y Nieto López, Martha Guadalupe y Ricque Marie, Denis (2008) A review of the effects of macroalgae in shrimp feeds and in co-culture. In: Avances en Nutrición Acuícola. Universidad Autónoma de Nuevo León, Monterrey N,L., pp. 304-333. (Entregado)

Vista previa

Texto 16-Cruz.pdf - Versión Publicada Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (234kB) | Vista previa

Resumen

Most nutritional studies with seaweed meals or seaweed extracts have investigated low dietary inclusion rates (less than 10%) to establish their possible usefulness as functional (binder effect), nutritional, and nutraceutical (health protective effect) supplements in shrimp feeds. The optimum inclusion level varies depending on algae or consumer species. In many instances, the inclusion of algae in feed formulations has resulted in improved pellet quality (water stability, water holding capacity and texture), higher feed intake, improved feed efficiency, better growth performance and higher animal product quality (higher pigmentation, lower cholesterol content). Additionally, macroalgae contain some active compounds that can improve animal resistance against bacterial and virus diseases. Some seaweed species can be co-cultivated with shrimps, resulting in a sustainable alternative to reduce the need for artificial feed. In this paper the studies on the effects of seaweed inclusion in shrimp feeds or seaweed co-culture with shrimp will be reviewed.

Actions (login required)

Ver elemento