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dc.creatorHermsen, D.en_US
dc.creatorVan de Waal, D.en_US
dc.creatorDeclerck, S.A.en_US
dc.creatorVerreth, J.A.en_US
dc.creatorVerdegem, M.en_US
dc.date.accessioned2020-12-22T08:38:48Z
dc.date.available2020-12-22T08:38:48Z
dc.date.issued2020en_US
dc.identifier.citationHermsen, D. Van de Waal, D. Declerck, S. et al. (2020). In-situ fatty acid production supports shrimp yields in diets lacking fish oil and fishmeal. Aquaculture Nutrition, online first 19 Dec. https://doi.org/10.1111/anu.13202en_US
dc.identifier.issn1353-5773en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12348/4430
dc.description.abstractUsing capture fishery‐derived fish oil and fishmeal in aquafeeds is unsustainable. This study mimicked semi‐intensive shrimp ponds, including primary producers, in mesocosm tanks. Fatty acid mass balances were computed to distinguish between diet‐based and primary production‐based LC‐PUFA contributions to shrimp (Litopenaeus vannamei) production and meat quality. Performance and body fatty acid composition were compared of shrimp fed a commercial diet containing fish oil and fishmeal (control), with a fishmeal‐ and fish oil‐free diet (low LC‐PUFA diet: LOW). Six mesocosms were each stocked with 60 juvenile shrimp and randomly assigned to the two diets. After an 8‐week grow‐out period, biomass production, survival and proximate body composition were similar between diets. Control shrimp contained twice as much LC‐PUFA and omega‐3 fatty acids than LOW shrimp. Large quantitative losses (85%) were found in both treatments of the LC‐PUFA‐precursors alpha‐linolenic acid (ALA) and linoleic acid (LA) that were being used as energy source by the shrimp instead for LC‐PUFA synthesis. Whereas losses were also observed for eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the control group, there was a gain for these components in the LOW tanks. LOW shrimp sourced at least 32% of their total EPA gain and 15% of their total DHA gain from the algal‐based food web. This quantitative analysis of the fate of major dietary fatty acids strongly suggests that the pond's primary production can provide shrimp additional LC‐PUFA. Finding a balance between LC‐PUFA contribution through formulated feed and natural production seems possible and deserves further research.en_US
dc.formatPDFen_US
dc.languageenen_US
dc.publisherWileyen_US
dc.rightsCC-BY-NC-4.0en_US
dc.sourceAquaculture Nutrition;(2020)en_US
dc.subjectlitopenaeus vannameien_US
dc.subjectepaen_US
dc.subjectdhaen_US
dc.subjectomega-3 fatty acidsen_US
dc.subjectfish oilen_US
dc.subjectmesocosmen_US
dc.titleIn situ fatty acid production supports shrimp yields in diets lacking fish oil and fishmealen_US
dc.typeJournal Articleen_US
cg.contributor.crpFISHen_US
cg.coverage.regionGlobalen_US
cg.subject.agrovocfishmealen_US
cg.contributor.affiliationWageningen University & Research Centreen_US
cg.contributor.affiliationWorldFishen_US
cg.contributor.affiliationNetherlands Institute of Ecologyen_US
cg.identifier.statusOpen accessen_US
cg.identifier.ISIindexedISI indexeden_US
cg.description.themeSustainable aquacultureen_US
dc.identifier.doihttps://dx.doi.org/10.1111/anu.13202en_US
cg.creator.idMarc Verdegem: 0000-0002-2058-3894en_US


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