Introduction
The cost and availability of protein rich ingredients is a challenge for the development of the aquaculture feed sector, especially in developing areas . As a result, alternative protein sources are being used such as cowpea seeds, which are commonly found in sub-Saharan fish feed factories. This legume contains essential amino acids and it is quite rich in proteins (25.2±2.2, according to Feedipedia) . However, cowpea is little studied and contains anti-nutritional factors (1). The purpose of this study is to determine the apparent digestibility of cowpea in shrimp.
Material & methods
168 shrimp (0.94±0.6g ) were distributed in 12, 60L tanks with 14 shrimp per tank, i.e. a biomass of 13,16g per tank. Tanks were randomly divided into 2 groups, 1 control group (CTRL) and 1 test group (COW) (n=6 tanks/treatment).
A base diet for shrimp was formulated (37.3% proteins, 7.8% lipids). CTRL fee d is composed of this base diet and 0.05% Yttrium Oxide (OY). The COW diet is composed of 30% roasted cowpea meal , 0.05% OY and the base diet.
After one-week of acclimatization with experimental diets, fae ces were collected by siphoning twice a day at t+1h30 and t+2h30 post prandium . Fae ces were then cleaned with distilled water and frozen at -20°C through the collection period. The collection continued until an estimated total dry matter of 8g of fae ces per modality was obtained.
Perspectives
This trial started in March 2024 and will end in May 2024. This experience will help to fill the data gap while providing important information on the use of cowpea in shrimp diets. in sub-saharan Africa and contributing to local feed sustainability. The use of locally produced ingredients is a powerful way for improving the sustainability of aquaculture feed manufactured in sub-Saharan Africa.
(1) J.Viruska , et al. 2020. « Effect of Heat Processing on the Nutritional and Anti-Nutritional Factors of Cowpea (Vigna Unguiculata) ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 44 (1): 165_77. https://doi.org/10.35219/foodtechnology.2020.1.10.