Effects of temperature and feed processing on protease activity and dietary protease on growths of white shrimp,Litopenaeus vannamei, and tilapia,Oreochromis niloticus × O. aureus

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Abstract

Effects of temperature and processing on the stability of a commercial protease were assessed in an in vitro trial followed by growth trials with white shrimp and tilapia. Results showed that the protease has a high heat stability against pelleting, and it could hydrolyse dietary proteins during feed processing. In Exp. 2, white shrimp (3.3 g) fed low fish meal (FM) diet (LFD) with protease addition had similar growth to that fed high fish meal diet, and both had higher weight gain (WG) and lower feed conversion ratio (FCR) than that fed LFD without protease addition (P < 0.05). In Exp. 3, compressed (CD) or extruded (ED) diets containing 30 g kg−1 or 90 g kg−1 FM were supplemented with or without protease and then fed to tilapia (1.7 g) for 8 weeks. WG was improved and FCR decreased (P < 0.05) by the supplementation of protease in 30 g kg−1 FMCD, but not in 90 g kg−1 FMCD and ED diets when compared to those diets without protease supplementation. The digestibility trial with CD indicated the improved apparent digestibilities of dry matter and crude protein by dietary protease in 30 g kg−1 FMCD, but not in 90 g kg−1 FMCD. Results above showed that the protease has a high heat stability and the supplementation of protease in CD with low FM level can improve the growth of shrimp and tilapia.

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