Eficiencia del uso de alimento peletizado en dietas para el cultivo de camarón blanco litopenaeus vannamei

Abstract

Stability as far as shrimp feed is concerned is important and much discussed by the industry dedicated to shrimp farming. It should be noted that food can represent 50% or up to 60% of the total cost of production, which is why any improvement in its use, type of formulation and process will have a direct impact on the economy and with positive results. Stability is important since this would mean obtaining better growth values and excellent feed conversion factors, unlike when using foods that have low stability, since the latter can disintegrate before being consumed by the organism in culture. Several articles have been published where guides are presented for the correct preparation of foods with good stability for shrimp; Quality controls are important in balanced feed, since it ensures good consumption and generates a low feed conversion rate, immunity for shrimp and also increases production yields in the shrimp farm. Regarding physical quality controls, they are generally carried out on dry food, although the applicability of quality controls on food after its immersion in water, allows us to anticipate the most important aspects of the dietary response exerted by the shrimp such as: digestibility, attractability, retained protein, consumption, palatability, levels of nutritional efficiency, among others.