The nutrition requirements and dietary

replacement of fish meal for white

shrimp, Litopenaeus vannamei

by

Dr. Shyn Shin Sheen

National Taiwan Ocean University,

Department of Aquaculture

Litopenaeus vannamei

Table World capture fisheries and aquaculture

production by groups of shrimps and prawns

Species

group2008 2009 2010 2011 2012 2013 2014

Shrimp,

prawns

Capture

fisheries(1,000 t) 3 217 3 269 3 263 3 442 3 568 3 541 3 591

Aquaculture (1,000 t) 3 400 3 532 3 629 4 046 4 168 4 320 4 581

L.

vannamei2006 2007 2008 2009 2010 2011 2012 2013 2014

Q 2 161 008 2 352 245 2 304 558 2 444 776 2 688 233 3 089 293 3 238 382 3 289 317 3 668 682

V 7 798 553 8 880 377 9 332 910 9 756 183 11 330 689 14 032 420 14 596 120 16 856 172 18 459 842

Q=tV=USD 1 000

Table World aquaculture production of Litopenaeus vannamei

0

500000

1000000

1500000

2000000

2500000

3000000

3500000

4000000

2006 2007 2008 2009 2010 2011 2012 2013 2014

Aq

uac

ult

ure

pro

du

ctio

n (

t)

Year

World aquaculture production of L. vannamei

0

2000000

4000000

6000000

8000000

10000000

12000000

14000000

16000000

18000000

20000000

2006 2007 2008 2009 2010 2011 2012 2013 2014

Val

ue

(U

SD 1

00

0)

Year

Estimated value of L. vannamei

Major Shrimp species produce Major country producers

White shrimp 4,155,827mt (80.2%) China 2,011,692mt (38.8%)

Giant tiger prawn 701,081mt (13.5%) Indonesia 636,755mt (12.3%)

Penaeid shrimp 183,454mt (3.5%) Vietnam 633,427mt (12.2%)

Kuruma prawn 57,351mt (1.1%) India 461,302mt (10%)

Table. Major shrimp species production and major country

producers in 2016.

Table. Schematic presentation of pond intensity levels, approximate white shrimp yields and

limiting factors.

Pond type InterventionApproximated shrimp

yields (Kg/ha*cycle)Limiting factors

Extensive based on natural or

minimal feed

Minimal feeding with grams,

farm and home residue

< 100-500 Limiting of primary

production, food chain

efficiency

Extensive fed ponds Feeding by complete diet pellets 500-250 Early morning oxygen

Semi-intensive (night time and

supplemented aeration)

Emergency aerations, 1~5 hp/ha 1500-8000 Sludge accumulation

anaerobic pond bottom

Intensive, mixed fully aerated

ponds

24 hr aeration ≧ 20 hp/ha 8000-20000 Water quality control

Protein

Carbohydrate

Lipid

Vitamins

Minerals

(essential fatty acids)

(13+2)

(essential amino acids)

(13+)

◼ Nutrients

Establishing nutrient requirements

■ a broken-line response

■polynomial regression

In fish/crustacean nutrition study, a descriptive response

curve has commonly been fitted to the growth data

Shiau and Huang, Aquaculture 81: 119-127, 1989.

Protein level (%)0 8 16 24 32 40 48 56

■ A

vera

ge w

eig

ht

gain

per

fish

(g

)

-1

0

1

2

3

4

5

6

Pro

tein

gain

per

fish

(g

)

-0.2

-0.1

0.0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

0.9ymax=5.59

ymax=0.82

y=0.

2406

-0.2

100

Y=0.

0401

-0.1

690

Xm

ax=

24.1

1

Xm

ax=

24.6

6

●

Choline chloride concentration (mg/kg diet)

0 500 1000 1500 2000 2500

We

igh

t g

ain

perc

en

t

200

400

600

800

Y=-1.20x10-4

X2+0.21X+587.18 ( r=0.79)

880

Shiau and Lo, J. Nutr. 130: 100-103, 2000.

Protein requirements

I. Protein Introductiona. Protein is the principal constituent of organs and soft tissue

structures of the animal body.

b. For animals, proteins are more important than CHO and

lipid

c. It is theoretically possible for animals to live on protein

alone plus mineral salts, vitamins and certain unsaturated

fatty acids, but it is impossible to live on CHO or lipids

alone without protein.

d. The term protein is a collective one which contains a large

group of closely related compounds which are

physiologically different. AA composition is what makes

protein different.

e. Elementary composition of protein C, H, O, N, S, P -- some

may contain Fe, Cu, Mn and I.

II. Amino acids

Amino acids are the hydrolytic end

products of protein digestion. They are

building stones of body proteins. Only

difference between thousands of proteins

is the combination of AA’s. If protein is

boiled with acid or treated by enzymes, it

is hydrolyzed toAA’s.

Table Protein requirements for white shrimp

Shrimp size Requirement

(%)

Experiment

periodReferences

1 mg (PL7-PL10) 24.5 21 days Velasco et al. (2000)

1.3 g 33.4 56 days Ayisi et al. (2017)

6.7 g 32.9 49 days Xu and Pan (2014)

Arginine requirement for white shrimp

0.5 g white shrimp based on SGR required 2.32%

dietary arginine (5.66% of dietary protein).

After leaching loss within 30 min, white shrimp

need 1.96% dietary arginine (4.77% of dietary

protein).

Threonine requirement for white shrimp

0.53 g shrimp based on SGR require 1.51% dietary threonine (3.53% of dietary protein).

After leaching loss within 30 min, 1.18% dietary threonine (2.81% of dietary protein).

Lipids

◼ Protein is responsible for a large part of the cost of feeds

◼ Knowledge of the protein-sparing effects of non-protein nutrients such as lipids is necessary

◼ Moreover, dietary lipids are the only source of essential fatty acids needed by shrimp for normal growth and development

◼ Carriers for fat-soluble nutrients

◼ phospholipids in cell membrane

◼ Precursors of steroid hormones and prostaglandins

Structure fats (solid above 200 C) and oils

(liquid below 200C)

Kinds of fats

1. Simple glyceride (triglyceride)

2. Mixed glyceride-any mixture of AA.

Lipid requirement for 3 g white shrimp

10% lipid requirement for first 60 days

12% lipid requirement for first 30 days

1 g white shrimp fed different lipid sources (6.5% crude lipid) for 10 weeks

2 g white shrimp cultured under 3 pptand fed with 7% different lipid sources

SBO: soybean oil

BFT: beef tallow

FIO: fish oil

LNO: linseed oil

SBF: soybean oil + beef tallow + fish oil

SBL: soybean oil + beef tallow + linseed oil

Vitamins

Minerals

Table Nutrient requirements of L. vannamei (dry matter basis) (from NRC, 2011)

Nutrients Minimum requirement

Digestible energy 3000 Kcal/kg

Digestible protein 300 g/kg

Lysine 1.6 %

Arginine 2.32 %

Threonine 1.31 %

n-3 HUFA 2.5-5.0 g/kg

Cholesterol 0.13 %

Mg, Ca 2.6-3.5 g/kg, 0.8 %

K , P 0.96-1.26 g/kg, 1.2 %

Cu 16-32 mg/kg

Se 0.2-0.4 mg/kg

Zn 15 mg/kg

Vitamin A 1.4 mg/kg

Vitamin E Vitamin D3 100 mg/kg, 6000 IU/kg

Vitamin B6 80-100 mg/kg

Vitamin C (L-ascorby-2-polyphosphate) 50-100 mg/kg

Dietary ingredients

Table European fish meal price –FOB North German

Port (2017)

Types Protein (%) Price (/MT USD)

Herring fishmeal 72 1275

Danish fishmeal 64 1280

Peru fishmeal 64 1300

Chile fishmeal 67 1350

Iceland fishmeal 70 1280

Table Alternative animal protein used for L. vannamei feed

Alternative animal

protein sources

Porcine meat meal

Red crab meal

Poultry by-product

meal

Meat and Bone meal

Table Plant protein sources used in L. vannamei feed

Plant protein sources

SBM

Peanut meal

Rice meal

FeedstuffAnnual

production

Cost

$US/tonAdvantage Disadvantage

Plant products

(such as

soybean meal ,

corn meal)

~230

million

MT

500-

1800/MT

• Low cost

• Largest quantity

of proteins and

oils on the earth

from plants

• Incomplete nutrients

• Anti-nutrients are costly

to remove

• High in carbohydrate

• Poor palatability

Rendered

animal products

8-14

million

MT

500-

800/MT

• Use of waste

material

• Meal is similar

to fish meal in

composition

• Recycles animal

processing

wastes back to

fish

• Public concerns over

Bovine Spongiform

encephalopathy (BSE)

• Poultry byproduct is

widely used and regulated

by costs and supply

Table. Production economic considerations and potential barriers to expanded use of

alternatives to fish meal for aquaculture.

FeedstuffAnnual

production

Cost

$US/tonAdvantage Disadvantage

By products

from fishery and

aquaculture

~2 million

MT

Same as fish

mal from

forage fish $

1200-

1600/ton

• Easy to replace

fishmeal with

high quality meal

• High palatability

• Uses waste which

in now discarded

• High in long

chain fatty acids

• Expensive to capture

• Located in small

quantities from

diverse sources

• Highly perishable

until dried

• High costs form

infrastructure, drying

and transport

Insect products Less-than

50,000 MT

Variable

products on

the market

are higher

than fish

meal

(10,000/MT)

• High quality of

protein

• Can be produced

from diverse

waste materials

• High level of non-

protein nitrogen

(chitin)

• no long chain fatty

acids

Table. Production economic considerations and potential barriers to expanded use of

alternatives to fish meal for aquaculture.(continued)

The replacement of fish meal with

alternative ingredients

Maggot meal

Maggot meal is produced from semi-transparent

larval stage of housefly, Musca domestica. Maggots

are fed with vegetables, animal wastes, poultry

droppings and rice bran. Maggots emerge within 8

hours to three days after the eggs are laid. Production

is best at temperature of about 30 C.

Maggot meal contains 46-48% crude protein

16-18% crude lipid

7% crude fiber

Cost 500 US$/MT

Poultry by-product meal and meat and bone meal

Poultry by-product meal (PBM) is a high-protein commodity

made from grinding clean, rendered parts of chicken carcasses.

PBM contains 64.7% crude protein and 16.8% crude lipid.

Meat and bone meal (MBM) is a product of the animal carcass

rendering process. Animal carcass trimmings, condemned livers,

inedible offal and bones are rendered to destroy harmful

organisms.

MBM contains 58.2% crude protein and 17.2% crude lipid.

Kitchen waste

Kitchen waste includes uneaten portions of meals and

trimmings from food preparation activities in

kitchens, restaurants and cafeterias. Generally, it has

high starch content and is rich in nutritional

compounds, including protein and lipid. Kitchen

waste is produced in large quantities by households,

dinning halls and restaurants and continues to be one

of the most troublesome waste materials to deal with.

(38% CP and 18% CL)

Winery by-products: Brewers grains, Sake’s

residue and Red yeast rice wine residue

Brewers grains are the solid residue left after processing of

germinated and dried cereal grains (malt) for the production of

beer and other malt products. Though barley is the main grain

used for brewing, beers are also made from wheat, maize, rice,

sorghum and millet. (33% CP and 10% CL)

Sake, rice wine, is a actually fermented-grain beverage akin to

beer. A by-product of the sake-making process is the lees left

behind after the liquid is expressed from the fermented rice. (49%

CP and 13% CL)

Red yeast rice wine, a Chinese special red wine, is a actually

fermented-red yeast rice beverage akin to grape wine. (36% CP

and 28% CL)

Table. Algae, Artemia-feeding and typical dry-feed regime used in the larval culture of

white shrimp.

StageChaetoceros sp.

(cells/ml)

Tetraselmis sp.

(cells/ml)

Artemia (No. of

nauplii/shrimp/day)

Dry feed

(g/m3/day)

Particle

size (μm)

Nauplii 60,000 - - - -

Zoea-Ⅰ 80,000 - - 5 5-30

Zoea-Ⅱ 100,000 20,000 1.5 7 5-30

Zoea-Ⅲ 100,000 20,000 8 9 5-30

Mysis-Ⅰ 80,000 20,000 15 16 30-150

Mysis-Ⅱ 60,000 20,000 21 22 50-150

Mysis-Ⅲ 60,000 20,000 25 24 50-150

Post larvae-Ⅰ

40,000 20,000

30 26 150-250

PL-Ⅱ 40 28 150-250

PL-Ⅲ 50 29 250-300

PL-Ⅳ 57 29 250-300

PL-Ⅴ 64 31 250-300

PL-Ⅵ 70 32 250-300

PL-Ⅶ-Ⅹ 76 37 250-300

Shrimp weight (g)Biomass %

Ecuador

Biomass %

Colombia

Biomass %

Mexico

1.00 12.0 10.1 15.5

2.00 9.0 8.5 12.5

3.00 7.0 7.7 10.1

4.00 5.5 7.1 7.9

5.00 4.7 4.4 6.6

6.00 4.2 4.0 5.6

7.00 3.7 3.6 4.9

8.00 3.5 3.4 4.4

9.00 3.2 3.2 4.0

10.00 3.0 3.0 3.7

11.00 2.9 2.8 3.4

12.00 2.8 2.7 3.2

13.00 2.75 2.6 3.1

14.00 2.75 2.5 3.0

15.00 2.75 2.6 2.9

Table. Examples of commercial feed table of white shrimp suggested in different countries.