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Volume 41 - Number 1 - 2006

Effect of the marine algae Sargassum spp. on the productive parameters and cholesterol content of the brown shrimp, Farfantepenaeus californiensis (Holmes, 1900)

Margarita Casas-Valdez1*, Guillermo Portillo-Clark2, Noemí Aguila-Ramírez1*, Sonia Rodríguez-Astudillo1*, Ignacio Sánchez-Rodríguez1* y Silvia Carrillo-Domínguez3


1 Centro Interdisciplinario de Ciencias Marinas. Av. Instituto Politécnico Nacional s/n. Col. Playa Palo de Santa Rita. Apdo. Postal 592. La Paz, Baja California Sur, México, C.P. 23090
2Centro de Investigaciones Biológicas del Noroeste. Mar Bermejo No. 195, Col. Playa Palo de Santa Rita. Apdo. Postal 128; La Paz, B.C.S., México, C.P. 23090
3 Instituto Nacional de Ciencias Médicas y de la Nutrición Salvador Zubirán, Vasco de Quiroga No. 15, México, D. F.
* Becarios COFAA-EDI



The demand of feed for shrimp is growing worldwide. Therefore the search for new non-conventional ingredients, such as seaweeds is important for the elaboration of shrimp feed. Additionally, in view of the high concentration of cholesterol in shrimp, it was tested if the inclusion of the marine algae Sargassum can reduce the cholesterol content. The aim of this study was to evaluate the effect of a diet that contains Sargassum spp. on the productive parameters and the cholesterol concentration of brown shrimp (Farfantepenaeus californiensis). The trial was carried out during 45 days. Two diets were tested: one commercial diet (control treatment) and another with 4% dry weight of Sargassum meal. Four 60 L-tanks were used as replicas for each treatment. At the end of the bioassays, samples of shrimp muscle were taken, freeze-dried and total lipids, cholesterol content, triglycerides and proteins were determined. There were not significant differences in weight increments, size, survival rate and feed conversion between the two treatments. The cholesterol concentration in the shrimp fed with the diet that contained Sargassum was significantly (P<0,05) lower (77 mg/100 g) than in the shrimp fed with the control diet (110 mg/100 g). Our results show that is possible to include 4% of  Sargassum meal in the diet for brown shrimp, without detrimental effects in their productive parameters and with a reduction of the cholesterol content.


Key words: Shrimp, marine algae, cholesterol, aquaculture, diet




1Laboratorio de Zooplancton, Instituto de Ciencias del Mar y Limnología,Universidad Nacional Autónoma de México. A. P. 70-305, 04510 México, D. F. México
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