Uso de Ulva clathrata en la nutrición del camarón blanco: revisión


  • Alberto Peña-Rodríguez Universidad Autónoma de Nuevo León
  • Armando León Benjamin Moll Universidad Autónoma de Nuevo León
  • Mireya Tapia-Salazar Universidad Autónoma de Nuevo León
  • Martha G. Nieto-López Universidad Autónoma de Nuevo León
  • David Villarreal-Cavazos Universidad Autónoma de Nuevo León
  • Denis Ricque-Marie Universidad Autónoma de Nuevo León
  • L. Elizabeth Cruz-Suárez Universidad Autónoma de Nuevo León

Palabras clave:

green seaweed, complementary food, digestibility, shrimp


The use of Ulva clathrata produced by Aonori Aquafarms, Inc. has been evaluated in white shrimp L. vannamei by the Programa Maricultura research team for the last 4 years. The chemical composition of Ulva under different production conditions has been analyzed. The inclusion of Ulva meal in shrimp feed formulations has resulted in improved pellet quality (higher water stability, higher water holding capacity and soft texture), higher feed intake, improved feed efficiency, better growth performance, higher animal product quality (higher pigmentation). The co-culture of Ulva with shrimp has been found as a potential sustainable alternative to improve water quality, to reduce the need for artificial feed and to improve product quality. The growth promoting effect of fresh Ulva as complementary natural food alone without other natural production has been demonstrated. The effect of the Ulva process and the feed manufacturing process on the Ulva growth factor has been also studied. Digestibility of Ulva meal dry matter, protein, and amino acids has been assessed. A review of these studies is presented in this paper.


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Cómo citar

Peña-Rodríguez, A., Benjamin Moll, A. L., Tapia-Salazar, M., Nieto-López, M. G., Villarreal-Cavazos, D., Ricque-Marie, D., & Cruz-Suárez, L. E. (2010). Uso de Ulva clathrata en la nutrición del camarón blanco: revisión. Avances En Nutrición Acuicola. Recuperado a partir de

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