Avances en el Uso de Aditivos Remediadores de Aflatoxinas en Alimento para Camarón Blanco Litopenaeus vannamei
Keywords:
camarón, secuestrantes, biotransformadores, aflatoxinasAbstract
El remplazo de ingredientes de origen animal por ingredientes de origen vegetal en alimentos para camarón ha ocasionado un aumento de sustancias tóxicas tales como las aflatoxinas. Estas sustancias son producidas por hongos de los géneros Aspergillus, Fusarium y Penicillium. Estudios en camarón muestran que la presencia de granos contaminados con aflatoxinas reduce el consumo de alimento, la ganancia en peso y causa daños en el hepatopáncreas y mortalidades a un nivel de inclusión mayor a 500 ppb. El uso de secuestrantes de micotoxinas en la nutrición de animales terrestres es una estrategia que permite reducir el daño ocasionado por la presencia de estos compuestos tóxicos. En camarón existe muy poca información al respecto, por lo que en el presente trabajo presenta los últimos avances en el uso de secuestrantes de aflatoxinas en camarón Litopenaeus vannamei. En una primera fase se evaluó la capacidad secuestrante de algunos productos a base de aluminosilicatos (AL1.- HSCAS y Montmorillonita de Ca; AL2.- Organoaluminosilicato químicamente activado; AL3.- Tierra de diatomeas, Caolinita, sustancias fitofíticas y extractos herbales; y AL4 Bentonita montmorillonita). En una segunda fase se probaron mezclas remediadoras, donde se evaluaron productos con una combinación de paredes de levadura y arcillas (MZ1.- Zeolita y paredes celulares de levadura; MZ2.-Glucomanano de paredes celulares de levadura Saccharomyces cerevisiae y aluminosilicato de calcio y sodio hidratado; y MZ3.-Bentonita, levadura Trichosporon mycotoxinivorans, epoxidasa y lactonasa). En una tercera fase se evaluaron algunos antioxidantes que han dado buenos resultados tanto en animales terrestres como acuáticos (Curcumina, harina de alga Ulva y ácido linoleico conjugado). En una cuarta fase se evaluó el producto MZ3 a diferentes niveles de inclusión con o sin la presencia de harina de alga Ulva. Los resultados sugieren que el uso de algunos de estos productos aminoran los efectos causados por la presencia de aflatoxinas en alimentos para camarón, no obstante algunos pueden llegar a reducir el rendimiento cuando se añaden en una dieta sin contaminar.Downloads
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