Brown shrimp (Crangon crangon) processing remains as ingredient for Litopenaeus vannamei feeds: Biochemical characterisation and digestibility

Processing remains of brown shrimp, Crangon crangon, account for up to 60 % the catch while only small muscle fraction is used human consumption. Incorporation into aquafeeds high-valued species would reduce waste, create by-product value and promote sustainable aquaculture development. A detailed chemical characterisation from mechanically peeled shrimp was made apparent nutrient digestibility coefficients in Litopenaeus vannamei were investigated. Brown processing (BSPR) contain substantial amounts key nutrients (521 g?kg-1 crude protein, 74 total lipid, 15 MJ?kg-1 gross energy) valuable functional ingredients detected (cholesterol, astaxanthin). Apparent energy (82 %) protein (86 reveal good bioavailability these nutrients. Dry matter lower (64 presumably due high ash content (244 g?kg-1). The amino acid profile meets dietary requirements penaeid with lysine methionine coefficients. Analysis macro- micro minerals showed reasonable levels required (phosphorus, magnesium, copper, manganese, selenium, zinc) copper (93 %). Contamination present BSPR below European standards acceptable have a potential as alternative feed ingredient diets L. recirculating systems.