TITLE:
Comparison Traditional and New Technology on Shrimp Farming Nutritional Components of Shrimp
AUTHORS:
Fengfeng Xia, Jiuju You, Yifan Wang, Mantravadi Venkata Subrahmanyam
KEYWORDS:
Penaeus vannamei, Amino Acids, Shrimp Texture, Shrimp Muscle
JOURNAL NAME:
Open Access Library Journal,
Vol.11 No.9,
September
20,
2024
ABSTRACT: One of the major global sectors is aquaculture, which includes shrimp farming. In order to determine the differences in shrimp development, muscle, and nutritional components, this study examines the use of new and traditional technology. The results of the various experimental groups’ Penaeus vannamei weight gain rate, specific growth rate, survival rate, and feed coefficient showed that the eco-based materials may encourage shrimp growth. Each group’s shrimp muscle had an essential amino acid score (AAS) of greater than 0.80 and a chemical score (CS) of greater than 0.60. In the muscle of each treatment group, the proportion of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA) was 1:0.4:1.4. It revealed a deficiency of MUFA in comparison to the optimal ratio of 1:1:1. It has also been demonstrated that dietary lipids influence the composition of fatty acids. The ecological base can raise the amount of elements in prawn muscles, support shrimp growth and development, and maintain metabolic balance, all of which will boost prawn production. Compared to other treatment groups, the ecological basis group has higher levels of hardness, flexibility, and chewiness in the shrimp muscle.