Attractability and palatability of protein ingredients of aquatic and terrestrial animal origin, and their practical value for blue shrimp, Litopenaeus stylirostris fed diets formulated with high levels of poultry byproduct meal

Properties of two kinds of poultry byproduct meal (PBM), blood meal (BLM), hydrolyzed feather meal (HFM), anchovy fishmeal (AFM), fish hydrolysate (FHD), squid liver meal (SLM) and krill meal (KRL) as feeding effectors (attractants and palatability factors) were studied in juvenile blue shrimp Litopenaeus stylirostris. Biochemical analyses of the ingredients revealed that BLM and HFM had low levels of free amino acids (FAA), nucleotides, taurine, protein solubility and small peptide; whereas, KRL had high levels of all except protein solubility. The biochemical profile of PBM was only moderately inferior to that of AFM. FHD had high levels of FAA, protein, and taurine, but low levels of nucleotides and small peptides. Attractability and palatability assessments in shrimp were fairly consistent with the biochemical profile. A 6-week feeding trial using feeds formulated with 20% PBM, no fishmeal and 3% of BLM, AFM, FHD, SLM, or KRL showed that attractability of the feeds was improved by SLM and KRL, but palatability and growth were improved only by KRL.