Uso de arvejón (feed pea, chicharo) Pisum sativum en alimentos para camarones (Litopenaeus stylirostris y L. vannamei), tilapia (Oreochromis niloticus) y trucha (Oncorhynchus mykiss)
Keywords:
Nutrition, Digestibility, Peas, Shrimp, Tilapia, TroutAbstract
Harinas de arvejón preparadas por diferentes procesos fueron evaluadas en distintos estudios en
alimentos para camarón (L. stylirostris y L. vannamei), tilapia y trucha arco iris. Del mismo lote de arvejas
originarias de las praderas canadienses se procesaron harinas de arveja cruda, descascarillada, extrudida y
micronizada.
Las harinas fueron evaluadas en ensayos de crecimiento a la inclusión dietética de 30% y 25% con L.
stylirostris y L. vannamei en dos estudios respectivamente en dietas isoproteicas e isoenergeticas para
reemplazar trigo y torta de soya en las dietas de control. En general los resultados fueron similares en los dos
estudios. No se observaron efectos significantes debido al descascarillado. Con arvejón extrudido se noto un
pequeño aumento en la tasa crecimiento y conversión con L. vannamei. Con L. stylirostris la extrusión causo
una reducción en consumo de alimento sin efecto a la tasa de crecimiento y con mejoramiento en conversión.
Considerando los valores de gelatinización de almidón y de digestibilidad de materia seca y energía, entre las
arvejas crudas y cocidas, se observa que el efecto principal de la extrusión fue en rendir mas aprovechable a
los carbohidratos. Se obtuvo una tasa de crecimiento mas alta en L. stylirostris con la dieta conteniendo arveja
micronizada debido a un mayor consumo voluntario.
Los resultados de un estudio preliminar indicaron que harinas de arveja cruda o extrudida son ingredientes
muy aceptables como reemplazantes de torta de soya en dietas practicas para tilapia. Por otra parte el estudio
con trucha arco iris, un pez carnívoro, demostró la necesidad de descascarillar y extruir el arvejón para reducir
el contenido de fibra y aumentar la digestibilidad de nutrientes y energía. Además se obtuvieron buenos
resultados de digestibilidad, consumo voluntario, crecimiento, conversión y rendimiento de pescado
eviscerado con harina de proteína fraccionada de arvejón.
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