Use of active yeasts in shrimp nutrition

Uso de Levaduras Activas en Nutrición de Camarón

dc.creatorAguirre-Guzman, Gabriel
dc.creatorCampa-Cordova, Ángel I.
dc.creatorSalinas-Chavira, Jaime
dc.date2023-05-01
dc.date.accessioned2023-09-06T21:40:38Z
dc.date.available2023-09-06T21:40:38Z
dc.identifierhttps://revistamvz.unicordoba.edu.co/article/view/2929
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8708390
dc.descriptionShrimp aquaculture is an industry that uses fishmeal in diets, which is an ingredient difficult to obtain at low cost and increasingly scarce. It is important to find strategies that help shrimp nutrition by using alternative ingredients that replace or complement fishmeal and help develop a more environmentally friendly industry. Yeasts can be added to diets for aquatic organisms and are microbial products generated by biotechnological systems or a by-product from agri-food industries. This study determined the potential use of active yeasts (Candida insectorum, C. parapsilosis, C. sake, C. utilis, Debaryomyces hansenii, Rhodosporidium paludigenum, Saccharomyces cerevisiae, Schizosaccharomyces pombe, and Yarrowia lipolytica) in juvenile and postlarvae shrimp of Litopenaeus schmitt, Fenneropenaeus indicus, and L. vannamei. The results show that active yeasts can be used at different doses, as partial substitute for a fishmeal-soybean meal and incorporated into diets for juvenile shrimp or used directly in diets for postlarvae. However, it is necessary to carry out studies to determine the most efficient strategies for the active yeast to be ingested by shrimp.en-US
dc.descriptionLa acuacultura de camarón es una industria que usa harina de pescado en las dietas, el cual es un ingrediente difícil de obtener a bajo costo y es cada vez más escaso. Es importante encontrar estrategias que ayuden a la nutrición del camarón mediante el uso de ingredientes alternativos que reemplacen o complementen a la harina de pescado y ayuden a desarrollar una industria más amigable para el medio ambiente. Las levaduras se pueden añadir a las dietas para los organismos acuáticos y son un producto microbiano generado por sistemas biotecnológicos o un subproducto de las industrias agroalimentarias. Este estudio determinó el uso potencial de levaduras activas (Candida insectorum, C. parapsilosis, C. sake, C. utilis, Debaryomyces hansenii, Rhodosporidium paludigenum, Saccharomyces cerevisiae, Schizosaccharomyces pombe, y Yarrowia lipolytica) en camarones juveniles y postlarvas de Litopenaeus schmitt, Fenneropenaeus indicus y L. vannamei. Los resultados muestran que las levaduras activas pueden ser empleadas a diferentes dosis como un sustituto parcial de la harina de pescado y/o harina de soya e incorporarse a dietas de camarones juveniles o usarse directamente en dietas para postlarvas. Sin embargo, es necesario realizar estudios que determinen las estrategias más eficientes para que la levadura activa sea ingerida por el camarón.es-ES
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dc.languagespa
dc.languageeng
dc.publisherUniversidad de Córdobaes-ES
dc.relationhttps://revistamvz.unicordoba.edu.co/article/view/2929/5356
dc.relationhttps://revistamvz.unicordoba.edu.co/article/view/2929/5357
dc.relationhttps://revistamvz.unicordoba.edu.co/article/view/2929/5358
dc.relationhttps://revistamvz.unicordoba.edu.co/article/view/2929/5359
dc.relationhttps://revistamvz.unicordoba.edu.co/article/view/2929/5360
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dc.rightsDerechos de autor 2023 Gabriel Aguirre-Guzman, Ángel I. Campa-Cordova, Jaime Salinas-Chaviraes-ES
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0es-ES
dc.sourceJournal MVZ Cordoba; Vol. 28 No. 2 (2023): Revista MVZ Córdoba Volumen 28(2) Mayo-Agosto 2023; e2929en-US
dc.sourceRevista MVZ Córdoba; Vol. 28 Núm. 2 (2023): Revista MVZ Córdoba Volumen 28(2) Mayo-Agosto 2023; e2929es-ES
dc.source1909-0544
dc.source0122-0268
dc.source10.21897/rmvz.v28.n2.2023
dc.subjectDieten-US
dc.subjectnutritionen-US
dc.subjectpeneiden-US
dc.subjectshrimpen-US
dc.subjectyeasten-US
dc.subjectCamarónes-ES
dc.subjectdietaes-ES
dc.subjectlevaduraes-ES
dc.subjectnutriciónes-ES
dc.subjectpeneidoes-ES
dc.titleUse of active yeasts in shrimp nutritionen-US
dc.titleUso de Levaduras Activas en Nutrición de Camarónes-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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