EFFECT OF AMARANTH AND QUINOA FLOURS ON THE PRODUCTIVE PERFORMANCE OF LITOPENAEUS VANNAMEI SHRIMP
Sarada Thumu* and Dr. Sumanth Kumar Kunda
ABSTRACT
Food supplementation with Amaranth and Quinoa flours diet has shown excellent research results in growth when used as a food source in aquatic animals. As a result, the goal of this study was to see how varying percentages of Amaranth and Quinoa flour in diets affected the productivity of the marine shrimp Litopenaeus vannamei. In a randomized design consisting of five treatments and three replications, five experimental diets (NF0, NF/QN15%, NF/QN25%, NF/QN35%, and NF/QN45%) were all shown to be isoproteic (NF/QN 35%) and isoenergetic (3400kcal). Juveniles weighing 1.42g were fed experimental diets and a commercial meal with the same % of protein for 45 days ad libitum three times a day. The analysis of variance revealed a significant difference in the final weight, weight gain, and survival when the percentage of Amaranth and Quinoa flours in the diets was increased. Compared to the control diet, relative values in the 45% ration are higher, although lower, indicating a superior amino acid profile in shrimp and greater productive performance among the rations. The shrimp rated the fatty acid makeup after the trial. Total lipid concentrations differed significantly between the 45 percent supplemented diet and the 35% control diet, with the 45% supplemented diet having a lower concentration. Amaranth in the diets increased polyunsaturated fatty acids, n-6/n-3, and PUFA/SFA ratios, with beneficial results for the desired lipid content under the nutritional aspect for animal and human consumption.
Keywords: Shrimp, diets, Amaranth and Quinoa flours diet, fatty acid composition supplementation.
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