et al., M. (2025). Improving the Nutritional Quality of Commercial Feed for Vannamei Shrimp Through Predigest Using Rumen Microbes. Egyptian Journal of Aquatic Biology and Fisheries, 29(4), 2417-2431. doi: 10.21608/ejabf.2025.445763
Murni et al.. "Improving the Nutritional Quality of Commercial Feed for Vannamei Shrimp Through Predigest Using Rumen Microbes". Egyptian Journal of Aquatic Biology and Fisheries, 29, 4, 2025, 2417-2431. doi: 10.21608/ejabf.2025.445763
et al., M. (2025). 'Improving the Nutritional Quality of Commercial Feed for Vannamei Shrimp Through Predigest Using Rumen Microbes', Egyptian Journal of Aquatic Biology and Fisheries, 29(4), pp. 2417-2431. doi: 10.21608/ejabf.2025.445763
et al., M. Improving the Nutritional Quality of Commercial Feed for Vannamei Shrimp Through Predigest Using Rumen Microbes. Egyptian Journal of Aquatic Biology and Fisheries, 2025; 29(4): 2417-2431. doi: 10.21608/ejabf.2025.445763
Improving the Nutritional Quality of Commercial Feed for Vannamei Shrimp Through Predigest Using Rumen Microbes
Efforts to improve shrimp feed quality continue through the use of microbial pre-digestion. One promising approach involves the use of rumen microbes to enhance the nutritional value of feed. This study aimed to improve the nutritional quality of shrimp feed by applying rumen microbes as a pre-digestion agent. Fermentation was carried out using rumen microbes at a dose of 4.5mL per 100g of feed, with incubation times of 10, 15, and 20 minutes. The highest results were obtained with a 20-minute incubation, yielding dry matter digestibility of 77.98%, organic matter digestibility of 76.37%, soluble protein content of 26.76%, crude protein of 45.64%, crude fat of 5.55%, and nitrogen-free extract (NFE) of 36.83%. The lowest crude fiber content (3.13%) was also observed at the 20-minute incubation, while the highest ash content (10.98%) was recorded at the 10-minute incubation. Additionally, spectroscopic analysis revealed an increase in the intramolecular N-H bonds of carboxylic acid amines and a decrease in O-H functional groups in the shrimp feed fermented for 20 minutes, indicating molecular changes associated with improved digestibility. These results suggest that fermenting shrimp feed with rumen microbes for 20 minutes can significantly enhance its nutritional quality and digestibility, making it a promising strategy for sustainable aquaculture feed development.
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