Chemical score of different protein sources to four Macrobrachium species

Fernando Vega-Villasante, Cynthia Montoya Martínez, Héctor Nolasco Soria, Olimpia Carrillo Farnés, Roberto Civera-Cerecedo, Carlos Álvarez González


DOI: https://doi.org/10.3856/vol44-issue4-fulltext-19

Abstract


Food production for aquaculture requires finding other protein sources or ingredients as potential alternatives in the formulation of aquaculture feeds, due to the shortage and high price of protein sources that are most commonly used. The aim of this research was to evaluate the relationship between the essential amino acids in 13 types of proteins available in the market with the essential amino acids found in the muscle of four of the most important farmed prawn species of the genus Macrobrachium (amazonicum, rosenbergii, americanum and tenellum). The results obtained showed the limiting amino acids of each ingredient, thereby allowing for formulation of commercial foods that meet the nutritional needs to support optimal growth of these prawns in culture. In conclusion, there is a difference in the amino acids most often present as first limiting between sources of animal and plant origin. Thereby, it is possible evaluate complementarities between these sources to achieve an amino acids profile close to that of Macrobrachium species.


Vega-Villasante F, Montoya Martínez C, Nolasco Soria H, Carrillo Farnés O, Civera-Cerecedo R, Álvarez González C. Chemical score of different protein sources to four Macrobrachium species. Lat. Am. J. Aquat. Res.. 2017;44(4). Available from: doi:10.3856/vol44-issue4-fulltext-19 [Accessed 20 Jan. 2019].
Vega-Villasante, F., Montoya Martínez, C., Nolasco Soria, H., Carrillo Farnés, O., Civera-Cerecedo, R., & Álvarez González, C. (2017). Chemical score of different protein sources to four Macrobrachium species. Latin American Journal of Aquatic Research, 44(4). doi:http://dx.doi.org/10.3856/vol44-issue4-fulltext-19