Effects of dietary replacement of fishmeal by mealworm meal on muscle quality of farmed shrimp Litopenaeus vannamei. (December 2017)

• Record Type: Journal Article
• Authors: Panini, Roseane L.; Pinto, Stephanie S.; Nóbrega, Renata O.; Vieira, Felipe N.; Fracalossi, Débora M.; Samuels, Richard I.; Prudêncio, Elane S.; Silva, Carlos P.; Amboni, Renata D.M.C.
• Is Part Of: Food research international. Volume 102(2017)
• Page Start: 445
• Page End: 450
• Publication Date: 2017-12
• Subjects: Pacific white shrimp -- Insect meal -- Proteins -- Fatty acids -- Colour -- Firmness; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.09.017
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: This study investigated the muscle quality of the shrimp Litopenaeus vannamei fed on a diet containing different proportions of mealworm meal (MW) (0, 25, 50, 75 and 100%) as a substitute for fishmeal, which is the normal diet used in shrimp commercial production. The proximate composition, fatty acid profile, colour and texture of the shrimps were evaluated. Moisture, protein, and ash content of shrimp muscle were not significantly altered when fishmeal was replaced by MW (p > 0.05). However, the replacement resulted in a linear increase in lipid content (p < 0.05). The fatty acid composition of the experimental diets directly mirrored the fatty acid composition of shrimp muscle. The absence of long-chain polyunsaturated fatty acids in MW composition resulted in a linear decrease in eicosapentaenoic and docosahexaenoic fatty acids in shrimp muscle with increasing levels of MW in the diet. The n − 3/n − 6 ratio ranged from 0.50 to 0.67. Colour and firmness were unchanged between the treatments. Although the use of MW as a fishmeal substitute in L . vannamei diets has affected the lipid and fatty acid composition of shrimp muscle, from a human nutritional perspective, the lipid content of the shrimps is considered low and the n − 3/n − 6 ratio remained within the human dietary requirements. Therefore the use of a mealworm diet for shrimp production is a viable alternative to increasingly expensive fishmeal based diets. Graphical abstract: Highlights: Protein content in the shrimp muscle was not altered by fishmeal replacement. Mealworm diets resulted in increases in the lipid content of the shrimp muscle. EPA and DHA decreased linearly with increased levels of mealworm in the diet. Colour and firmness were unchanged when fishmeal was replaced by MW.