Fermentation by Lactobacillus spp. can improve apparent digestibility and hydrolyze the protein of soybean meal for white shrimp Litopenaeus vannamei

in Domestic Journal (external review journal), 國內期刊(外審期刊)
標題Fermentation by Lactobacillus spp. can improve apparent digestibility and hydrolyze the protein of soybean meal for white shrimp Litopenaeus vannamei
出版類型國內期刊(外審期刊)
出版年度2014
AuthorsYu-Hung Lin, 林鈺鴻
開始頁117
頁數5
出版日期2014 / 6
其他編號B10200094
中文摘要

The apparent digestibility coefficients (ADCs) of dry matter and protein of soybean meal and Lactobacillus fermented soybean meal in diets for white shrimp, Litopenaeus vannamei, were determined by using 0.5% Cr2O3 as inert indicator. Fish meal was used as comparison. The test diets were formed by a combination of 30% test ingredients and 70% reference diet. There was a total of 4 experimental diets (a reference and 3 test diets), and each was fed in triplicate to groups of shrimp (mean weight: 3.93 ± 0.12 g) in a seawater recirculating system. The ADCs of dry matter for the shrimp was higher (p < 0.05) in fish meal and fermented soybean than that in soybean meal. The ADC of protein was the highest in fish meal, followed by fermented soybean, and lowest in soybean meal. Molecular weight of soluble protein fraction in soybean meal and fermented soybean meal were mainly distributed at 30 – 70 kDa (66.7%) and ? 30 kDa (75.39%), respectively. The results showed that soybean meal fermented with Lactobacillus spp. can hydrolyze the protein and improve their ADCs of dry matter and protein for L. vannamei.

期刊名稱Journal of the Fisheries Society of Taiwan
校址:912 屏東縣內埔鄉學府路1號 總機:886-8-7703202 傳真:886-8-7740165 系統開發統維護單位:國立屏東科技大學 電算中心 版權所有