Digestibilidad Aparente de Energía, Proteína y Materia Seca de Ingredientes Utilizados en Alimentos Balanceados para el Camarón Blanco del Pacífico Litopenaeus vannamei
Palabras clave:
digestibilidad aparente, energía, proteína, materia secaResumen
Con el fin de formular alimentos que no únicamente cubran los requerimientos nutricionales de los organismos, sino
que a la vez sean del menor costo posible y que causen la menor contaminación, se requieren de coeficientes
precisos de proteína y energía digerible de ingredientes comúnmente utilizados en la elaboración de alimentos
balanceados para camarón. En este estudio se hicieron determinaciones in vivo de la digestibilidad aparente de
energía (DAE), proteína cruda (DAPC) y materia seca (DAMS) de treinta ingredientes utilizados en alimentos
balanceados para L. vannamei, entre los que se incluyeron harinas de pescado, harinas de origen marino, harinas
prácticas de origen animal y vegetal e ingredientes purificados. Así mismo, se determinó in vitro la DAPC de
ingredientes seleccionados utilizando 0.20% o 0.0002% de pepsina. Los coeficientes de DAMS variaron en un
intervalo de 4.3% para tierra de diatomeas a 96.5% para gelatina. La DAPC varió de 59.1% para gluten de maíz a
99.7% para gelatina. La DAE varió de 65.4% para gluten de maíz a 102.2% para gelatina. Los valores de DAPC in
vivo tuvieron una correlación positiva (r = 0.55; P < 0.05) con los de DAPC in vitro obtenidos utilizando 0.0002%
de pepsina pero no con los obtenidos utilizando 0.20% de pepsina.
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