Hidrolizados de pescado, calamar, levadura en la dieta del litopenaeus vannamei y su incidencia en la calidad, textura y resistencia.

Abstract

Aquaculture is a growing sector worldwide, especially in Ecuador, where white shrimp is one of the standout products. However, the price of shrimp is influenced by international market demands in terms of flavor, odor, and color, as well as intermediation in the supply chain. To enhance shrimp quality, the use of hydrolysates in their feed has been explored, which can improve texture, resistance, and organoleptic quality. Additionally, the role of amino acids in shrimp development and their influence on the final product's quality has been investigated. This study aims to evaluate the effect of supplementing fish, squid, and yeast hydrolysates in the diet of white shrimp (Litopenaeus vannamei). It is hypothesized that this supplementation will enhance shrimp texture and resistance, with positive implications for its quality and commercial value. Physicochemical parameters of water were maintained within optimal ranges during experimentation: temperature (23-30°C), dissolved oxygen (> 5 mg/L), pH (7-8.5), total dissolved solids (varied), salinity (11-13 ppt), total ammonia nitrogen (varied), oxygen saturation (adequate), and water ammonia (within acceptable ranges). The results showed that shrimp fed with hydrolysate-supplemented diets exhibited greater resistance to cooking and improved quality after the cooking process compared to those fed a standard diet. In week 1, shrimp fed with Balanceado+Hydrolysate 30g/kg and Balanceado+Hydrolysate 20g/kg showed the highest resistance averages (6.75 and 6.50 respectively), while those fed with the standard Balanceado diet showed the lowest average (2.25). Similarly, in week 2, hydrolysate diets also demonstrated higher resistance, with values of (8.00 and 7.25) for Balanceado+Hydrolysate 30g/kg and Balanceado+Hydrolysate 20g/kg respectively, compared to the lowest value of (0.50) for the standard diet. In terms of shrimp quality after the cooking process, a similar trend was observed. In week 1, hydrolysate diets showed significantly higher percentages of normal shrimp (CN), with values of (80.75% and 78.00%) for Balanceado+Hydrolysate 30g/kg and Balanceado+Hydrolysate 20g/kg respectively, compared to (24.75%) for the standard diet. This trend continued in week two, with percentages of (89.00% and 78.00%) for hydrolysate diets, contrasting with (8.50%) for the standard diet. In conclusion, the inclusion of hydrolysates in shrimp feeding can significantly enhance the quality of the final product. It is recommended to supplement with hydrolysates during the final days before harvesting to obtain the best benefits in terms of shrimp quality and yield. However, it is important to handle the application of hydrolysates with caution to avoid negative impacts on water quality and nutrient overconcentration.