Nutritional Quality and <i>in vitro </i>Digestibility of Shrimp Meal Made of Heads and Hulls of Black Tiger (<i>Penaeus monodon</i>), White Leg (<i>Litopenaeus vannamei</i>) and Argentine Red (<i>Pleoticus muelleri</i>) Shrimps

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  • Rahman Mustanur
    Interdisciplinary Graduate School of Science and Technology, Shinshu University, Japan
  • Koh Katsuki
    Faculty of Agriculture, Shinshu University, Japan

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  • Nutritional Quality and in vitro Digestibility of Shrimp Meal Made of Heads and Hulls of Black Tiger (Penaeus monodon), White Leg (Litopenaeus vannamei) and Argentine Red (Pleoticus muelleri) Shrimps

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Abstract

The present study was performed to measure the chemical composition and in vitro digestibilities of heads and hulls in three different species of the edible shrimp, and discussed their nutritional quality from the view point of practical use of shrimp meal (SM). Heads and hulls of black tiger (Penaeus monodon) (BT), white leg (Litopenaeus vannamei) (WL) and argentine red (Pleoticus muelleri) (AR) shrimps were prepared: 2 sizes of specimen were used in BT. Their inedible parts, such as heads and abdominal exoskeleton with tails (hulls) were removed, dried at 55°C and ground to pass through 1.0 mm aperture and then used as SM. Compared with hulls, heads were significantly rich in crude protein (CP) and ether extract (EE), and poor in crude fibre (CF), crude ash (CA) and chitin. Among head groups, CP level was the greatest in WL, EE level in AR, CF level in large and small BT, CA level in 3 species other than WL, chitin level in large BT. Among hull groups, CP level was the greatest in WL, CF level in large and small BT and chitin level in large BT: EE level in hulls were extremely low in all group. Overall, in vitro dry matter (DM) and CP digestibilities were significantly greater in heads than in hulls, which is reasonable because the level of chitin, non-digestible amino polysaccharide, was greater in hulls than heads in all species. There is no great difference in parameters measured between heads and heads+hulls. The results obtained here suggest that the heads of WL can be a more nutritious source of SM in poultry diets.

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