Location: Healthy Processed Foods ResearchTitle: Growth yield and health benefit of farm shrimp (Litopenaeus vannamei) fed in a pre-fattening phase with a diet based on wheat (Triticum sativum) and chickpea (Cicer arietinum) enriched with spirulina (Spirulina maxima)
|CASTANEDA-RUELAS, GLORIA - Autonomous University Of Sinaloa|
|FAJARDO LOPEZ, ANA - Instituto Tecnológico De Culiacan|
|MENDOZA-LOPEZ, ILIANNE - Instituto Tecnológico De Culiacan|
Submitted to: Veterinaria Mexico
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/23/2021
Publication Date: 2/9/2022
Citation: Castaneda-Ruelas, G.M., Fajardo Lopez, A.J., Berrios, J.D., Mendoza-Lopez, I.A. 2022. Growth yield and health benefit of farm shrimp (Litopenaeus vannamei) fed in a pre-fattening phase with a diet based on wheat (Triticum sativum) and chickpea (Cicer arietinum) enriched with spirulina (Spirulina maxima). Veterinaria Mexico. 9. https://doi.org/10.22201/fmvz.24486760e.2022.966.
Interpretive Summary: The use of diets formulated with vegetable protein enriched with immunostimulants is a suitable strategy for shrimp culture, due to improved nutrition and disease prevention. Feed formulated with wheat and chickpea enriched with 3% spirulina was fed to shrimp, under farming cultivation for five-weeks. The resulting diet was characterized by nutritional value, weight gain, specific daily growth, survival, and health status of the shrimp. Also, water salinity was monitored as an environmental stability farming factor. The nutritional content of the experimental feed was 7.5% protein, 2.2% lipids and 69% carbohydrates. Shrimp fed the experimental diet presented a survival and health status better than shrimp fed a standard commercial diet. Moreover, the final weight gained and the specific growth of the shrimp under both the experimental and commercial diets were similar. Potential influence of salinity on shrimp survival was ruled out. This study demonstrated that the experimental diet increases the performance and health of the shrimp.
Technical Abstract: Extrusion cooking technology is a high-temperature short-time, versatile and modern food operation that converts agricultural commodities, usually in a granular or powdered form, into fully cooked food products. Extrusion is used commercially to produce high value breakfast and snack foods based on cereals such as wheat or corn. However, this processing method is not being commercially used for legume pulses seeds due to the perception that they do not expand well in extrusion. Extrusion cooking of pulses (dry beans, lentils, dry peas, and chickpeas) through a twin-screw extruder run at screw speeds of 250-500 rpm, die temperatures of 120-160 oC, and feed moisture of 25-18% (wwb), produced highly expanded extrudates considered acceptable as snacks and breakfast cereal type products. In recent years, concern about sustainability, food security and health have promoted the production of plant-based proteins applications in meat substitute from dry pea, chickpea, soy protein concentrate and isolate, and other plant and vegetable sources. This article presents a valuable and critical review of research work using extrusion technology for the potential development of value-added foods from dry beans and other pulses and their proteins.