FEATURE

IMPROVING SURVIVAL RATES

IN SHRIMP
Two experiments were conducted to illustrate the effects of soy protein in the
diet of shrimp over a period of six weeks. In the first experiment, different soybased protein concentrates were screened and compared in an attractability
and palatability trial followed by a growth trial. Inclusion of ten percent these HP
protein concentrates, replacing fishmeal resulted in a slightly slower growth, but
higher survival.

26 | March | April 2016 - International Aquafeed

FEATURE

HOW TO IMPROVE SURVIVAL RATES AND COST-EFFICIENCY USING

PROTEIN PRODUCT FOR SHRIMP PRODUCTION

by Eric De Muyler, Crevetec.

he quality and digestibility of proteins

is one of the most important issues
in shrimp nutrition. Marine proteins
(mainly fish meal) can only be partially
replaced by standard vegetable proteins
like soybean meal.
Vegetable proteins show lower
digestibility of proteins and phosphorus
compared to fishmeal and diets with
high soybean meal inclusion are less attractive and palatable
for shrimp. Hamlet Protein produces high quality protein
concentrates based on soy and other sources, designed for feed
palatability, digestibility and health in order to deliver optimal
production performance.
However, Hamlet also produces Soybean protein
concentrates and blends with other protein sources such as
hydrolysates.

Figure 1: Average weight of shrimp in first experiment

Methodology

Two experiments were conducted to illustrate the effects of soy

protein in the diet of shrimp over a period of six weeks. In the
first experiment, different soy-based protein concentrates were
screened and compared in an attractability and palatability trial
followed by a growth trial. Inclusion of ten percent these HP
protein concentrates, replacing fishmeal resulted in a slightly
slower growth, but higher survival.
In the second experiment, a dose-response trial with an
optimized HP product , at lower inclusion rates (three, six and
nine percent) was executed. The idea of reducing the content of
fish meal in shrimp diets is relevant because of the volatility of its
price which in recent years reached prohibitive levels. I

Inclusion of HP product at the expense of fishmeal

reduces the feed cost

Soy protein concentrates are especially used in diets for young

Figure 2: Average weight of shrimp in second experiment

International Aquafeed - March | April 2016 | 27

FEATURE

Table 1: Composition of experimental diets of first experiment

Control 1

Test 1

Test 2

Test 3

Chili fish meal

20

10

10

10

Wheat flour

34

30

30

30

Soybean meal

16

19

19

19
31

Other

30

31

31

PU39

10

HP800

10

HP340

10

Other raw materials include Corn gluten, rice bran, soybean lecithin, fish
oil, binders and premix. Diets contained 38 percent protein and 7 percent
lipids and were balanced to meet the shrimp nutrient requirements.

Table 2: Protein leaching of diets

Control 1

Test 1

Test 2

Test 3

30 minutes

4.94%

9.54%

6.65%

5.65%

60 minutes

5.12%

14.66%

11.74%

12.55%

Table 3: Attractability and palatability of experimental feeds in first trial.

Nr of shrimp on feed tray

Control 1

Test 1

Test 2

Test 3

5 Minutes

18

27

34

28

15 Minutes

34

38

33

51

30 Minutes

49

52

47

51

85.1 %

73.0 %

72.3 %

70.0 %

Feed Consumption

Table 4: Summary of growth results in experiment 1

Control 1

Test 1

Test 2

Test 3

Initial avg weight

2.41a

2.46a

2.41a

2.40a

Final avg weight

9.85a

9.00 b

9.22 b

9.25 b

Weekly growth
Survival
FCR

1,24a

1.09b

1.14b

1,14b

91.88 %

91.88 %

94.38 %

91.88 %

1,.0 a

1.51 b

1.43a

1.44a

Table 5: Composition of experimental diets of second experiment

Control

HP3

HP6

HP9

Corn gluten

10

10.25

10.5

10.75

Danish fish meal LT

20

17.5

15

12.5

Wheat flour

36.05

35.2

34.4

33.55

Fish oil

1.85

1.95

2.1

HP
Other

32.1

32.1

32.1

32.1

Total

100

100

100

100

Other raw material include Soybean meal, rice bran lecithin, binder, premix,
The HP product replaced mainly of Danish fish meal. Corn gluten, wheat
flour and fish oil content were adjusted to obtain isonitrogenous and isocaloric
feeds; 38 Proteins and 8 percent lipids.

HP 3

HP 6

HP 9
1.22 a

Initial avg weight

1.23 a

1.20 a

1.21 a

Final avg weight

6.51 ab

6.70 a

6.52 a

6.11 b

Weekly growth

0.88 ab

0.92 a

0.88 a

0.81 b

85.0 % ab

90.0 % a

90.0 % a

80.0 % b

1.52 ab

1.41 a

1.44 a

1.62 b

Survival
FCR

Testing product parameters

Table 1 includes the composition of experimental diets of first

experiment. These diets were submerged in water for 30 minutes
and 60 minutes and protein loss was calculated. Table 2 shows the
results of this test and from these results we can observe a higher
leaching of protein in the diets containing soyprotein concentrates,
which might be a problem. However the results also show that
soyprotein proteins are much more water soluble than other
proteins.
A higher water solubility is also interesting to attract shrimp. An
attractability and palatability test was also performed; the results of
which can be found in Table 3.
Attractability was measured by counting shrimp consuming feed
on each feed tray after 5, 15 and 30 minutes. All diets were put at
the same time in a larger tank. After 30 minutes, leftover feed was
removed, dried and weighed to count percentage consumption.
The results from this trial indicated that soyprotein concentrates
are attracting shrimp more quickly, and that after 30 minutes the
control diet had attracted the same number of shrimps. The same
four diets were used in a growth trial and gave the results that can
be seen in figure 1 and table 4 which show the average weights of
the shrimp throughout the test period.

Performance of optimised product and protocol

Basically, the results with soyprotein concentrate are not as good

as those of the control diet. But test feeds two and three were
preforming better than Test diet one. There is a positive effect
on survival in diet two. The probable cause of this was that the
inclusion rates were too high for optimal growth, which is why a
second experiment was launched, using a HP product designed for
shrimps by combining technologies used in diet two and three, but
at lower inclusion rates of three, six and nine percent, which can be
seen in table 5.
There was a slightly higher average weight of the shrimp on the
feeds containing three percent HP compared to the control, as seen
in Figure 2. At six and nine percent HP, there is a lower average
weight. There is a statistically lower weight for the nine percent
inclusion rate compared to HP6 and the control.
Similarly, table 6 includes a summary of growth results from
experiment 2. These results show that diets with three and six
percent inclusion level of HP result in a lower FCR than the
control, but the diet with nine percent HP shows higher FCR.
Shrimp fed diets with three and six percent show higher survival
rates than shrimp without HP. This is also the reason why a lower
FCR was observed in the groups fed these diets.

Conclusion

Table 6: Summary of growth results in experiment 2

Control

animals because of their high digestibility and health benefits,

which include a higher survival rate and better growth; much to the
delight of shrimp farmers.
The second experiment showed that shrimps fed diets with three
and six percent optimized HP showed significant lower FCR and
higher survival rate than shrimp without HP in the diet.

The best results are obtained with the diets with three percent
HP. Inclusion of nine percent HP is surely too high to obtain
good results which confirms earlier findings with the ten percent
inclusion rate. Inclusion of three percent HP however, shows a
positive effect on growth and survival, resulting in the lowest FCR.
It is also worthwhile to mention that the inclusion of three percent
HP lowers the cost of the feed by ten percent compared to the
control diet.

28 | March | April 2016 - International Aquafeed

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International Aquafeed - March | April 2016 | 29