Lixiviación de proteínas en alimento balanceado para camarón blanco (litopenaeus vannamei) a diferentes salinidades.

Abstract

White shrimp production depends on water quality as well as the balanced diet provided. These foods suffer a loss of protein, called leaching, in such a way that it will bring with it negative consequences in production. The objective of this work was to evaluate the combined and individual effect of salinity and immersion time on protein leaching of a commercial balanced feed for Litopenaeus vannamei. A completely random factorial experiment divided into 3x4 was carried out, with three salinity concentrations (0‰, 15‰, 30‰), 4 immersion times (30 min, 60 min, 120 min, 360 min), where 4 g of balanced feed of 32% protein in each experimental unit taken to 1 liter of water of different salinities and times, thus forming 12 combinations of treatments, which were replicated 3 times, in a homogeneous experimental environment, to then obtain the percentage of protein content in the pellet by the Kjeldahl method. The results showed that individually at a salinity of 30 ppt, greater leaching occurs with 27.36% protein (14.5% leached) than in fresh water with 31.17% protein (2.60% leached). Regarding the immersion time in water at 30 ppt, at 30, 60 and 120 minutes there was an average leaching of 15.8%, then at 360 min there was leaching of 10.3%, speculating that it is due to the decomposition of bacteria present in the water. balanced feed samples. As there were no interaction effects between each study factor, the best combined effect was evaluated, being 30 ppt at 60 minutes the combination with the highest leaching, having 26.83% protein (16.15% leached), while 0 ppt at 30 min contained 31.98% protein (0.063 percent leached). Concluding that salinity influences protein loss without negative consequences since this loss works as an attractant to the organism. Regarding the immersion time, it was shown that there is almost the same losing 15.8%. On the other hand, in terms of salinity-time, it was shown that less protein is leached in low-salinity water.