Resumen del producto

The aim of this study was to evaluate the effect of diets that contain algae Sargassum spp. at 4 and 8% inclusion, on the productive parameters and cholesterol concentration in white shrimp (Litopenaeus vannamei). Three diets were tested: a commercial diet (control treatment) (T1), a diet with 4% (T2), and a diet with 8% (T3) dry weight of Sargassum meal. Three 60 L tanks were used as replicas for each treatment. At the end of the experimental treatment (45 days), shrimp were weighed and samples of muscle were freeze-dried and cholesterol content was determined. There were no significant differences in weight gain, final size, feed conversion, and survival rate among treatments. The cholesterol concentration in the white shrimp fed with the diet that contained 4% of Sargassum was significantly (P<0.05) lower (86 mg/100 g) than in the shrimps fed with the control diet (118 mg/100 g) and (114 mg/100 g) 8% Sargassum diet. These results show, that it is possible to include up to l 8% of Sargassum in the diet for white shrimp, without detrimental effects in the productive parameters, and that the diet with 4% of Sargassum produces shrimp with reduced (27%) cholesterol levels.

Palabras clave: Sargassum; shrimp; cholesterol

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