Utilización de Subproductos Avícolas en las Dietas para Organismos Acuáticos


  • Roberto Mendoza Universidad Autónoma de Nuevo León
  • Carlos Aguilera Universidad Autónoma de Nuevo León
  • Jesús Montemayor Universidad Autónoma de Nuevo León


El incremento en el costo del alimento en años recientes ha renovado el interés en la
utilización de fuentes alternativas de proteínas en el caso de los cultivos de organismos
acuáticos (Robinson, 1990) y al parecer la tendencia de la investigación en lo referente a la
disminución del precio de los alimentos para organismos acuáticos va a prevalecer sobre la
prioridad actual: el aumento de la productividad (Lovell, 1991).
Por otro lado la demanda actual de alimentos balanceados para satisfacer esta producción es
de 4.3 millones de toneladas y se estima que para el siguiente siglo sea de 14 millones de
toneladas (Sanders, 1992), lo que ha creado, sin lugar a dudas, un mercado muy prometedor
para la industria de los alimentos acuícolas (Kiang, 1990). Sin embargo, uno de los puntos
cruciales en la nutrición de los organismos acuáticos es la utilización de harina de pescado en
las dietas formuladas para estos y la reflexión de que la harina de pescado es un recurso


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Cómo citar

Mendoza, R., Aguilera, C., & Montemayor, J. (2019). Utilización de Subproductos Avícolas en las Dietas para Organismos Acuáticos. Avances En Nutrición Acuicola. Recuperado a partir de https://nutricionacuicola.uanl.mx/index.php/acu/article/view/309