Lixiviación de proteínas en alimentos balanceados para camarón blanco (litopenaeus vannamei) en respuesta al ph del agua.

Abstract

White shrimp farming is one of the main economic resources of aquaculture origin in the world, and in our country it is the second most important resource after oil. The objective of this work is to evaluate the effect of water pH and immersion time on protein leaching in samples of commercial balanced feed for white shrimp, and in turn determine if the combination of these has an effect on protein content. A completely randomized factorial experiment (EFCA) was used, with three pH treatments (7, 8 and 9) and three immersion times (60 min, 120 min and 360 min), 27 experimental units of 1 liter capacity were used. to which 1 liter of filtered seawater and 4g of 2.0 mm pelletized commercial balanced feed with 32% protein were added. The samples were immersed in each experimental unit to comply with the established period of time, then they were withdrawn and dried in an oven at 105°C for 24h, to finally carry out the protein analysis using the Kjeldahl Method. The results obtained indicated that between the pH treatments there was no significant difference (P≥0.05), however, the results obtained for the immersion time showed a significant statistical difference (P≤0.05), in the period of 60 minutes the lowest percentage of leached protein was obtained (9.17%), while in the 360 minute period the highest percentage of leached protein was obtained (16.01%). An analysis of the interaction effect between the pH levels of the water and the various immersion times was carried out, where it was found that the best combination was when there is a pH level of 9 and an immersion period of 60 minutes, since obtained a protein content in the balanced feed of 30.1% and a percentage of leached protein of 5.73%. It is concluded that the content of leached proteins in the balanced feed for shrimp is not influenced by the pH, however, the immersion time does cause an effect on the content of these, so that the longer the time in which the I think that it will remain submerged in the water, the greater the amount of protein leached.