Uso de Ulva clathrata en la nutrición del camarón blanco: revisión
The use of Ulva clathrata produced by Aonori Aquafarms, Inc. has been evaluated in white shrimp L. vannamei by the Programa Maricultura research team for the last 4 years. The chemical composition of Ulva under different production conditions has been analyzed. The inclusion of Ulva meal in shrimp f...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | Spanish English |
| Published: |
Facultad de Ciencias Biologicas
2010
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| Subjects: | |
| Online Access: | https://nutricionacuicola.uanl.mx/index.php/acu/article/view/126 |
| _version_ | 1824324484800184320 |
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| author | Peña-Rodríguez, Alberto Benjamin Moll, Armando León Tapia-Salazar, Mireya Nieto-López, Martha G. Villarreal-Cavazos, David Ricque-Marie, Denis Cruz-Suárez, L. Elizabeth |
| author_facet | Peña-Rodríguez, Alberto Benjamin Moll, Armando León Tapia-Salazar, Mireya Nieto-López, Martha G. Villarreal-Cavazos, David Ricque-Marie, Denis Cruz-Suárez, L. Elizabeth |
| author_sort | Peña-Rodríguez, Alberto |
| collection | Artículos de Revistas UANL |
| description | The use of Ulva clathrata produced by Aonori Aquafarms, Inc. has been evaluated in white shrimp L. vannamei by the Programa Maricultura research team for the last 4 years. The chemical composition of Ulva under different production conditions has been analyzed. The inclusion of Ulva meal in shrimp feed formulations has resulted in improved pellet quality (higher water stability, higher water holding capacity and soft texture), higher feed intake, improved feed efficiency, better growth performance, higher animal product quality (higher pigmentation). The co-culture of Ulva with shrimp has been found as a potential sustainable alternative to improve water quality, to reduce the need for artificial feed and to improve product quality. The growth promoting effect of fresh Ulva as complementary natural food alone without other natural production has been demonstrated. The effect of the Ulva process and the feed manufacturing process on the Ulva growth factor has been also studied. Digestibility of Ulva meal dry matter, protein, and amino acids has been assessed. A review of these studies is presented in this paper. |
| first_indexed | 2025-02-05T19:08:37Z |
| format | Article |
| id | nutrucionacuicola-article-126 |
| institution | UANL |
| language | spa eng |
| last_indexed | 2025-02-05T19:08:37Z |
| physical | Avances en Nutrición Acuicola; 2010: Memorias del Décimo Simposium Internacional de Nutrición Acuícola 2010 |
| publishDate | 2010 |
| publisher | Facultad de Ciencias Biologicas |
| record_format | ojs |
| spelling | nutrucionacuicola-article-1262019-10-07T22:11:08Z Uso de Ulva clathrata en la nutrición del camarón blanco: revisión Uso de Ulva clathrata en la nutrición del camarón blanco: revisión Peña-Rodríguez, Alberto Benjamin Moll, Armando León Tapia-Salazar, Mireya Nieto-López, Martha G. Villarreal-Cavazos, David Ricque-Marie, Denis Cruz-Suárez, L. Elizabeth green seaweed complementary food digestibility shrimp green seaweed complementary food digestibility shrimp The use of Ulva clathrata produced by Aonori Aquafarms, Inc. has been evaluated in white shrimp L. vannamei by the Programa Maricultura research team for the last 4 years. The chemical composition of Ulva under different production conditions has been analyzed. The inclusion of Ulva meal in shrimp feed formulations has resulted in improved pellet quality (higher water stability, higher water holding capacity and soft texture), higher feed intake, improved feed efficiency, better growth performance, higher animal product quality (higher pigmentation). The co-culture of Ulva with shrimp has been found as a potential sustainable alternative to improve water quality, to reduce the need for artificial feed and to improve product quality. The growth promoting effect of fresh Ulva as complementary natural food alone without other natural production has been demonstrated. The effect of the Ulva process and the feed manufacturing process on the Ulva growth factor has been also studied. Digestibility of Ulva meal dry matter, protein, and amino acids has been assessed. A review of these studies is presented in this paper. The use of Ulva clathrata produced by Aonori Aquafarms, Inc. has been evaluated in white shrimp L. vannamei by the Programa Maricultura research team for the last 4 years. The chemical composition of Ulva under different production conditions has been analyzed. The inclusion of Ulva meal in shrimp feed formulations has resulted in improved pellet quality (higher water stability, higher water holding capacity and soft texture), higher feed intake, improved feed efficiency, better growth performance, higher animal product quality (higher pigmentation). The co-culture of Ulva with shrimp has been found as a potential sustainable alternative to improve water quality, to reduce the need for artificial feed and to improve product quality. The growth promoting effect of fresh Ulva as complementary natural food alone without other natural production has been demonstrated. The effect of the Ulva process and the feed manufacturing process on the Ulva growth factor has been also studied. Digestibility of Ulva meal dry matter, protein, and amino acids has been assessed. A review of these studies is presented in this paper. Facultad de Ciencias Biologicas 2010-11-08 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo revisado por pares application/pdf application/pdf https://nutricionacuicola.uanl.mx/index.php/acu/article/view/126 Avances en Nutrición Acuicola; 2010: Memorias del Décimo Simposium Internacional de Nutrición Acuícola 2010 spa eng https://nutricionacuicola.uanl.mx/index.php/acu/article/view/126/124 https://nutricionacuicola.uanl.mx/index.php/acu/article/view/126/125 Derechos de autor 2019 Alberto Peña-Rodríguez, Armando León Benjamin Moll, Mireya Tapia-Salazar, Martha G. Nieto-López, David Villarreal-Cavazos, Denis Ricque-Marie, L. Elizabeth Cruz-Suárez |
| spellingShingle | green seaweed complementary food digestibility shrimp green seaweed complementary food digestibility shrimp Peña-Rodríguez, Alberto Benjamin Moll, Armando León Tapia-Salazar, Mireya Nieto-López, Martha G. Villarreal-Cavazos, David Ricque-Marie, Denis Cruz-Suárez, L. Elizabeth Uso de Ulva clathrata en la nutrición del camarón blanco: revisión |
| thumbnail | https://rediab.uanl.mx/themes/sandal5/images/article.gif |
| title | Uso de Ulva clathrata en la nutrición del camarón blanco: revisión |
| title_alt | Uso de Ulva clathrata en la nutrición del camarón blanco: revisión |
| title_full | Uso de Ulva clathrata en la nutrición del camarón blanco: revisión |
| title_fullStr | Uso de Ulva clathrata en la nutrición del camarón blanco: revisión |
| title_full_unstemmed | Uso de Ulva clathrata en la nutrición del camarón blanco: revisión |
| title_short | Uso de Ulva clathrata en la nutrición del camarón blanco: revisión |
| title_sort | uso de ulva clathrata en la nutricion del camaron blanco revision |
| topic | green seaweed complementary food digestibility shrimp green seaweed complementary food digestibility shrimp |
| topic_facet | green seaweed complementary food digestibility shrimp green seaweed complementary food digestibility shrimp |
| url | https://nutricionacuicola.uanl.mx/index.php/acu/article/view/126 |
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