The inclusion of fish silage in Litopenaeus vannamei diets and rearing systems (biofloc and clear-water) could affect the shrimp quality during subsequent storage on ice?
Alex Augusto Gonçalves, Maurício Gustavo Coelho Emerenciano, Felipe de Azevedo Silva Ribeiro, Joaquim da Rocha Soares Neto
PII: S0044-8486(18)32298-1
DOI: https://doi.org/10.1016/j.aquaculture.2019.04.032
Reference: AQUA 634066
To appear in: aquaculture Received date: 26 October 2018 Revised date: 29 January 2019 Accepted date: 9 April 2019
Please cite this article as: A.A. Gonçalves, M.G.C. Emerenciano, F. de Azevedo Silva Ribeiro, et al., The inclusion of fish silage in Litopenaeus vannamei diets and rearing systems (biofloc and clear-water) could affect the shrimp quality during subsequent storage on ice?, aquaculture, https://doi.org/10.1016/j.aquaculture.2019.04.032
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1 The inclusion of fish silage in Litopenaeus vannamei diets and rearing systems (biofloc and clear-water) could affect the shrimp quality during subsequent storage on ice?
Alex Augusto Gonçalves1*, Maurício Gustavo Coelho Emerenciano2, Felipe de Azevedo Silva Ribeiro3 and Joaquim da Rocha Soares Neto3
1Universidade Federal Rural do Semi-Árido (UFERSA), Departamento de Ciência Animal, Laboratório de Tecnologia e Controle de Qualidade do Pescado, Mossoró, RN, Brazil; 2Universidade do Estado de Santa Catarina (UDESC), Laboratório de Aquicultura (LAQ), Laguna, SC, Brazil and Programa de Pós-Graduação em Zootecnia (PPGZOO/UDESC), Chapecó, SC, Brazil; 3Universidade Federal Rural do Semi-Árido (UFERSA), Departamento de Ciência Animal, Setor de Aquicultura, Mossoró, RN, Brazil
ABSTRACT
The aim of this study was to investigate if the inclusion of tilapia silage (TS) in diets for Litopenaeus vannamei juveniles and the rearing systems (clear-water and biofloc) could affect the shrimp quality when stored on ice for 15 days post-harvest. The experiment was performed in two experimental systems: biofloc (BF) and clear-water (CW) systems at a shrimp stocking density of 63 shrimp m-2. The treatments were based on the percentage of silage inclusion (control or 0, 1.5, 3.0, 4.5 and 6.0% of inclusion) in each system, totalizing ten treatments and four replicates. Survival was above 80% in all treatments regardless of system or diet. Shrimp final weight and specific growth rate (7.17g and 2.01% day-1 – BF; 6.35g and 1.82% day-1 – CW) were statistically influenced by the system but not by the diet. Shrimp quality index and shelf life were not affected by the inclusion of TS in L. vannamei diets rather than rearing system with better results for BF. The results suggest that the substitution of fish meal by fish silage in L. vannamei diet in the presence of biofloc conditions increase the sustainability of intensive shrimp culture and the overall shrimp quality and shelf life.
Keywords: silage, nutrition, waste, BFT, Pacific white shrimp
1. INTRODUCTION
In recent years, studies approaching the production of Pacific White Shrimp (Litopenaeus vannamei) in biofloc system attracted great attention (Avnimelech, 2012). The recent diseases outbreaks and low productivity lead the scientists and producers to search for alternative systems to improve shrimp performance and meet the market demand. Biofloc system also called biofloc technology (BFT), has the advantage of enabling the production of high shrimp yields per water surface area or volume with limited or no water exchange. Such technology provides better biosecurity for the production, especially if the farm is located close to areas with a high concentration of other operations that use the same water source. BFT has gained popularity because it offers a practical solution to maintaining water quality and recycle feed nutrients simultaneously (Xu and Pan 2012). Another advantage of the biofloc system is the possibility to use alternatives low protein diets and consequently, decrease the production costs (Ballester et al., 2010; Scopel et al., 2011); mainly due to the continuous availability of natural food source in a form of bacteria, microalgae, protozoa, nematodes, rotifers and copepods (Decamp et al., 2002; Azim and Little, 2008; Ray et al., 2010).
1 Corresponding author: Alex Augusto Gonçalves, Chief of Laboratory of Seafood Technology and Quality Control (LAPESC), Agricultural Sciences Center (CCA), Animal Sciences Department (DCA), Federal University of Semi-Arid (UFERSA), Av. Francisco Mota, 572, Costa e Silva, 59625- 900, Mossoró, RN, Brazil, Tel: + 55 84 33178300 r 1419 | Fax: + 55 84 33178361 | Mobile: + 55 84 991713135, E-mail: [email protected]
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2 Besides being the most expensive component, the use of fishmeal in shrimp feed formulations fishmeal is unsustainable in aquafeed formulations (Naylor et al., 2009; Madage et al., 2015). Therefore, the replacement or reduction of fishmeal presents a great interest to the aquaculture industry. On the other hand, problems related to the fishmeal replacement by alternative ingredients have been identifying including deficiency of some essential amino acids, the presence of anti-nutritional factors, palatability and digestibility (Forster et al., 2003; Naylor et al., 2009). Successful replacement of fishmeal in feed formulation using alternative protein sources have been reported (Davis and Arnold, 2000; Forster et al., 2003; Samocha et al., 2004; Amaya et al., 2007; Cruz-Suarez et al., 2007;
Hernández et al., 2008; Suarez et al., 2009; Bauer et al., 2012; Tacon et al., 2013; Madage et al., 2015).
On the other hand, fish silage remains a cheaper option of high-quality protein, that can be produced using freshwater or marine fish processing residues. Fish silage is also an alternative protein source to the fishmeal (Vidotti et al., 2003) and posses a simpler and cheaper production method (Gallardo et al., 2012). Furthermore, the use of fish silage as a substitute for protein ingredients in aquafeeds emerges as an alternative to solve environmental and sanitary problems caused by the lack of use and/or inadequate disposition of fish residues. Besides, it is also a way of decreasing the feeding costs, and, consequently, the production costs as feed corresponds to about 60% of the overall expenses (Arruda et al., 2007). On this context, tilapia, the main species of Brazilian aquaculture has demonstrated positive results as a fish silage source in shrimp feed formulations (Carvalho et al., 2006;
Fernandes et al., 2007) due to its nutritional quality (Oliveira et al., 2006).
Thus, the aim of this study was to investigate if the inclusion of tilapia silage (TS) in diets for Litopenaeus vannamei juveniles and the rearing systems (clear-water and biofloc) could affect the shrimp quality when stored on ice for 15 days post-harvest.
2. MATERIAL AND METHODS
2.1 Experimental design and culture conditions
The study was conducted in the Aquaculture Sector, Department of Animal Sciences, Universidade Federal Rural do Semi-Árido (UFERSA), Rio Grande do Norte State, Brazil. Twenty-day-old post-larvae of the Pacific white shrimp L. vannamei (PL20) were supplied by a local commercial hatchery. The rearing systems, biofloc (BF) and clear-water systems (CW) were set-ups according to Emerenciano et al. (2012). The trial was performed with juveniles (1.43±0.33g) at a shrimp stocking density (defined as the number of shrimp per m2 of water surface area) of 63 shrimp m-2 (220 shrimp m-3) distributed in a factorial completely randomized experimental design (water type and % of tilapia silage (TS) inclusion as the main factors) and reared for 45 days. The treatments were based on the percentage of TS inclusion (0 or control, 1.5, 3.0, 4.5 and 6.0%) in BF and CW system, totalizing ten treatments. The formulation of diets was followed those described by Nunes et al. (2011), and juveniles were fed twice a day (08:00 am and 06:00 pm) using a feed tray to monitor feed consumption. The tanks were siphoned once a week to remove feces and any other residues. Temperature, salinity, pH (YSI-100) and dissolved oxygen (YSI-55, Yellow Springs Instruments Inc., OH, USA) concentration were monitored twice per day. Suspended solids (Imhoff cones) was monitored daily (08:00 am) and ammonia (NH4-N) and nitrite (NO2-N) were measured once a week (UNESCO, 1983).
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3 2.2 Fish silage preparation
The TS used in this study was produced in the Laboratory of Seafood Technology and Quality Control (LAPESC/UFERSA) using discarded residue from the processing of Nile tilapia fillets (Oreochromis niloticus) which included heads, bones, skin, fins, and viscera. The silage (acid silage) was produced using the methodology described by Arruda et al. (2006) with some modifications (acid concentrations): 2% Formic acid (purity ≥95%, Sigma-Aldrich) and 3% Phosphoric acid (purity 85-90%, Sigma-Aldrich), and 1% Sorbic acid (purity ≥99.0%, Sigma-Aldrich) as antifungal. The silage was dried in the oven at 60oC for 24 hours (to obtain moisture below 13%), ground in a Rotor Mill (Rotating Knives and Swing Hammer MA900, Marconi, Brazil) and homogenized (500-micron mesh). Fish silage was neutralized by adding 1.6% calcium hydroxide to raise the silage pH from 2.8 to 7.1. The TS contained 83.8% dry matter, 33.7% crude protein, 37.4% crude lipid, and 21.5% ash (based on dry matter).
2.3 Effect of rearing systems on shrimp quality
To verify the influence of the rearing systems (BF or CW) and the TS inclusion on the shrimp quality and shelf life during subsequent storage on ice, the Quality Index Method (QIM) was used according to standardized methodology published by Martinsdóttir et al. (2001) and Martinsdóttir (2002);
and the QIM schemes for L. vannamei developed by Oliveira et al. (2009) and Oliveira (2013). Three assessors were selected among the LAPESC staff, and trained according to international standards (ISO8586, 1993), including detection and recognition of tastes and odors, use of measurement scales, and in the development and use of descriptors. The quality parameters used were odor; the presence of melanosis; texture; head adherence; shell adherence; and overall appearance. A total of 15 kg of shrimp (~6.5g each) was divided into two groups (BF and CW) and 5 subgroups (TS inclusion), placed in an insulated box with flake ice (ratio 1:1) and stored under cold refrigeration (1±0.2°C) for 15 days, according to Oliveira et al. (2009). Melted ice from each box was replaced daily to maintain the proper proportion and suitable cooling for the shrimp storage. The amount to a total value called Quality Index (QI) was calculated for each storage day. Changes that were occurring during the storage of fresh raw shrimp were described day-by-day and the average scores were plotted as Quality Index vs. Storage time (ice day). The sensory analysis took place shortly after samples were taken each 72 hours for microbiological (total mesophilic and psychrotrophic counts – Brazil, 2003) and physicochemical analyzes (Nitrogen of total volatile bases (TVB-N), trimethylamine (TMA-N) and pH – Brazil, 1981). The QIM scheme was performed mostly on the same hour on the determined dates, and panelists did not discuss samples amongst each other. All observations of the shrimp were conducted under standardized conditions following the general guidelines for the design of the test room and testing conditions described in ISO8589 (2007).
2.4 Statistical Analysis
After a check for homoscedasticity and normality, data were analyzed using a two-way ANOVA and Tukey’s test to compare the means with α fixed at 0.05 significant level. The linear equation (for QIM scheme), which was the best fit and the correlation coefficient (r) between the QI and the storage time in ice, and graphics were plotted using the trial software SigmaPlot 14 (Systat Software, Inc., San
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4 Jose, CA, USA). Calibration models were calculated using the average QI of three samples evaluated per storage day.
3. RESULTS AND DISCUSSION
Water quality parameters maintained in the usual ranges for L. vannamei in both systems with temperature ranging from 24 to 32 ºC, pH ranging from 6.7 to 8.7 and salinity 4 to 5. The dissolved oxygen always was kept > 3.7 mg L-1, ammonia < 0.52 mg L-1, and nitrite < 0.25 mg L-1 stayed in safe concentration to the animals throughout the duration of the study. The survival was not affected by both system and diet and stayed above 80% in all treatments. Shrimp final weight and specific growth rate (7.17 g and 2.01 % day-1 for BF; 6.35 g and 1.82 % day-1 for CW) were statistically influenced by the rearing system (p<0.05) but not by the diet (p>0.05). The water quality parameters remained within the recommended range for traditional L. vannamei culture (Van Wyk and Scarpa, 1999), including suspended solids that were remained <15 mL L-1 (Taw, 2010). In BF condition shrimp got the best performance as compared to CW, probably due to the continuous availability of natural food, present in a form of bacteria, microalgae, protozoa, nematodes, copepods and rotifers (Decamp et al., 2002;
Azim and Little, 2008; Ballester et al., 2010; Ray et al., 2010). No literature was found related to the use of TS in L. vannamei diets under biofloc condition. Although low levels of silage were included in the tested diets due to the high lipid content in the fish silage (37.4%), the highest level of 6% still could represent a significant reduction in costs in shrimp feed formulations. In a study using clear-water, Gallardo et al. (2012) evaluated in L. vannamei juveniles’ feeds containing (i) fish waste silage, (ii) fish waste silage with soybean meal and (iii) fish waste meal as a protein source. These authors reported that shrimp fed with diets containing fish waste silage combined with soybean meal gained 0.7 g per week,more than those fed with fish waste silage or fish waste meal (0.3 g per week). It is important to note that these values are lower than observed in our study, e.g. with biofloc conditions (0.9 g per week).
A novel aspect (and the main objective) of the present study was to compare the quality of shrimp cultivated in two different systems (BF or CW) and fed with different percentual of TS in the feed, stored on ice, using the Quality Index Method (QIM). This useful tool is essential because it evaluates sensory parameters and attributes that change most significantly in seafood species during degradation (Erkan and Özden 2006; Huidobro et al. 2000; Barbosa and Vaz-Pires 2004). The changes during storage on ice are presented in Figure 1. The intensity of the sensory attributes changed in all shrimp in both systems (BF and CW), showing gradual and consistent changes for all sensory parameters evaluated, reaching a score of 30 demerit points at the final cold storage day, and agree to the physico-chemical and microbiological results. The QI ranged in this experiment was from 0 to 36 and showed a linear relationship with storage time. A high correlation (for all groups) between the total QI score (sum of all attributes) for each storage day in flake ice was observed (Figure 1, Table 1) indicating loss of freshness during the days of storage. These trends were like studies of QIM for shrimp Pandalus borealis (Martinsdóttir et al. 2001) and for white shrimp L. vannamei (Oliveira et al., 2009; Oliveira, 2013). Its evolution could be expressed by the equations (linear regression model). The average QI scores from BF were lower throughout the experiment (mainly on the first 3 days) when compared to CW. No significative difference (p > 0.05) among the different % of FS was observed in both systems. Linear
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5 regressions were plotted to predict the shelf life of each sample group. Considering the maximum QI score for acceptable shrimp to be 65% of the total, i.e., 23.4 demerit points, it can be stated that the average shelf life of 9.2 ± 0.20 days (BF), and 8.8 ± 0.25 days (CW) (Table 1) demonstrating that regardless of the type of rearing systems with a different percentage of TS inclusion, the estimated shelf life did not differ each other and was practically the same (~ 9 days). The estimated shelf life corroborates to the physico-chemical and microbiological results. In contrast, Oliveira et al. (2009) found 60% the maximum acceptable QI score for whole white shrimp (L. vannamei) and reached this score in 12 days of storage in flake ice. On the other hand, Norway lobsters (Nephrops norvegicus) stored in flake ice (even though treated with sodium metabisulphite) were only sensory acceptable for 5 days (Aubourg et al., 2007) while deep-water pink shrimp (Parapenaeus longirostris) on ice storage was unacceptable after 7 days (Gonçalves et al., 2003).
The pH analysis during storage, all samples began with values of 6.8 in both BF and CW, remained unchanged until the sixth day, and increased significantly (p < 0.05) from the ninth day reaching values below of 7.8 (Figure 2) which complied to the limit pH set for crustaceans (7.85) by the Brazilian law (Brazil, 2017). A similar tendency was observed by Vieira et al. (1990) increase of pH (6.4 to 7.6) in Panulirus argus during the ice storage period. The higher pH values observed in the present study (Figure 2) were possible since crustaceans have a higher content of non-protein nitrogenous compounds, which facilitates the rise in pH values (Huss 1995; López-Caballero et al. 2007).
Corroborating with our results, similar values of pH were reported in: prawn (Penaeus monodon) stored on ice for 17 days (Reilly et al., 1985); deep-water pink shrimp (Parapenaeus longirostris) packaged in different modified atmospheres (Gonçalves et al., 2003); giant freshwater prawn (Macrobrachium rosenbergii) stored on ice for 10 days (Kirschnik and Viegas, 2004); Norway lobster (Nephrops norvegicus) stored in either flake or slurry ice and treated with sodium metabisulphite (Aubourg et al. 2007); white shrimp (L. vannamei) treated with catechin (Nirmal and Benjakul 2009); and peeled shrimp (Palaemon serratus) treated with thymol essential oil (Mastromatteo et al. 2010). In addition, Shamshad et al. (1990) obtained initial pH values of 7.05 rising to 8.25 after 16 days of storage on ice, higher values than those obtained in the present study.
The microbiological results for the total mesophilic and psychrotrophic count in shrimp stored on ice for 15 days are shown in Figure 3. The results showed a decrease of the mesophilic bacterial count from the 1st day (probably due to initial chilling) in both rearing systems (BF and CW) and the recovery of bacterial flora, remaining stable and above the limit of 4 log CFU g-1 until the end of the experiment. The lower variation and stable microorganism growth were observed in BF. The psychrotrophic bacteria increased almost linearly during storage, reaching values above the limit of 5 log CFU g-1 in CW (from the 12th day) demonstrating its influence on the shrimp shelf life. Considering both systems (BF and CW), the results were more stable in BF (Figure 3). There was no difference between TS inclusion in BF along the storage time, but in CW the results showed more unstable.
According to Cyprian et al. (2008), the low total counts reported at the beginning of storage time were due to the flesh of newly caught fish being sterile since the immune system of the fish prevents the bacteria from growing. However, when the fish dies (and for other species), the immune system collapses, and consequently, during storage, bacteria invade the flesh (Sveinsdóttir et al., 2002). At the
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6 end of shelf life estimated to be about 9 days the bacterial (psychrotrophic) count reach values near to log 3-4 CFU g-1, safe and below to the limit of 5.4 CFU g-1 (Brazil, 2003), and continued to increase until the end of storage.
The TVB-N and TMA-N (mg N 100 g-1) values for BF showed an increasing trend for all samples (Figure 4) throughout the entire storage period (1.34 and 1.52 respectively at 1st day), with higher values (18.3 and 5.8 respectively on the last day of storage). A similar trend for all samples was found for CW throughout the entire storage period (1.34 and 1.52, respectively on the 1st day), but at the end of experiments (on the 15th day of storage) the values were far higher (21.10 and 7.5, respectively). Okpala et al (2014) state that spoiled ice stored fishery products have high levels of volatile bases and particularly trimethylamine, and typically, TVB-N and TMA-N serve as an indicator for fish and fish products freshness. These parameters may indicate how bacterial spoilage occurs independently of the aging process since the autolytic aspects of deterioration were not considered. The results of TVB- N and TMA-N, in the present study, agree with results found by Okpala et al (2014) for L. vannamei, where found an increase in TVB-N and TMA-N from the first week of storage. The variability of results found for TVB-N in the scientific literature shows that it can vary according to the seafood species, the deterioration stage, and the methodology used. In the Moura et al. (2003) experiments, TVB-N values ranged between 27.6 and 73.0, much higher than recommended for freshness and consumption values.
Cheuk et al. (1979) studying the pink shrimp (Penaeus duorarum) and brown shrimp (P. aztecus) observed that the onset of deterioration coincided with the values of TVB-N reaching the limit of 30 mgN 100 g-1, which occurred, after 16 and 19 days of storage on ice, respectively. Angel et al. (1981) studying M.
rosembergii cooled on crushed ice, detected slow increases on TVB-N, exceeding the value of 30 mgN 100 g-1 after 14 days of storage. Basavakumar et al. (1998), in experiments with tiger shrimpPenaeus monodon, observed signs of deterioration after 11 days on ice (32.2). Kirschnik and Viegas (2004) working with M. rosembergii stored on ice for 10 days, found initial and final TVB-N values of 18.65 to 26.00 and from 10.23 to 27.10, respectively. The TVB-N scales of acceptability previously reported for raw shrimps are: <12 for fresh, 12-20 for edible but slightly decomposed, 20-25 for borderline, and >25 for inedible and decomposed (Lannelongue et al., 1982). With respect to TMA-N, the value of 5 mg N 100 g-1 was considered the limit of acceptability for the freshness of fish quality (Bono and Badalucco, 2012).
Thus, our TVB-N (1.34) and TMA-N (1.53) results in raw shrimp demonstrated that the freshness of L.
vannamei shrimps raised in BF and CW were of a good standard at harvest. During ice storage, a significant increase in TVB-N and TMA-N values of shrimp was observed (p < 0.05, Figure 4).
Progressive TVB-N increases in untreated L. vannamei specimens during iced storage have been previously reported also (Nirmal and Benjakul, 2009; Huang et al. 2012; Okpala et al. 2014). Figure 4 showed that both TVB-N and TMA-N values for BF reached the peak of 18.3 and 5.8 at 15th day of storage, respectively (p < 0.05) while the corresponding values for the CW varied between 21.10 and 7.5, respectively. The increase of TVB-N and TMA-N along the storage time has also been reported in shrimp Penaeus merguiensis stored on iced (Fatima et al. 1988) and in shrimp L. vannamei (Okpala et al 2014). Thus, our results indicated that the TVB-N and TMA-N of ice-stored BF and CW L. vannamei shrimps remained acceptable even with an estimated shelf life of 8.8~9.2 days.
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7 4. CONCLUSION
The inclusion of tilapia silage (TS) in L. vannamei diets up to 6% inclusion did not compromise shrimp meat quality, and shrimp raised in BF demonstrated better results in the quality evaluation as compared to CW. The results of the present study demonstrated that the combination of the biofloc system and tilapia silage feed-based are good options to increase the sustainability of intensive shrimp culture and the overall shrimp quality and shelf life.
Acknowledgments
The authors would like to thank FINEP (1550/10) and CNPq (475609/2010-7) for the financial support received, Larvi and Aquatec for the shrimp post-larvae supply, Darlimeire Dantas de Aquino (Scholarship PIVIC – CNPq/UFERSA) and Professor Alberto J. P. Nunes for formulations and production of the test-diets.
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13 Table 1. Results of linear regression and shelf life of the samples of Litopenaeus vannamei reared in biofloc (BF) and clear-water (CW) systems according to different % of TS dietary inclusion during ice storage (1±0.2°C, 15 days).
BS
% Linear regression model r2 Shelf life (days)
0 y = 2.6749 x + 0.1143 0.9853 8.8
1.5 y = 2.5986 x + 0.6476 0.9808 9.3
3.0 y = 2.3916 x – 1.2952 0.9818 9.2
4.5 y = 2.3649 x – 1.5810 0.9828 9.2
6.0 y = 2.3796 x - 1.4095 0.9854 9.2
CWS
% Linear regression model r2 Shelf life (days)
0 y = 2.7158 x – 1.2381 0.9856 8.2
1.5 y = 2.4919 x – 1.1809 0.9782 8.9
3.0 y = 2.4897 x – 1.4286 0.9839 8.8
4.5 y = 2.6832 x + 0.5905 0.9903 8.9
6.0 y = 2.7499 x + 0.1524 0.9399 8.6
y = maximum acceptable IQ (65% of total demerit points, i.e., 23.4); x = ice days; r2 = coefficient of regression.
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14
Figure 1. Results of the Quality Index Method (QIM) from shrimp raised in biofloc and clear- water system according to different TS inclusion during 15 days of ice storage (1±0.2°C).
Figure 2. pH results from biofloc and clear-water system according to different TS inclusion during 15 days of ice storage (1±0.2°C).
(biofloc system)
Storage time (ice day)
0 3 6 9 12 15
pH
6,5 7,0 7,5 8,0
Control 1,5%
3,0%
4,5%
6,0%
(clear water system)
Storage time (ice day)
0 3 6 9 12 15
pH
6,5 7,0 7,5 8,0
Control 1,5%
3,0%
4,5%
6,0%
Total psychrotrophic count (biofloc system)
Storage time (ice day)
0 3 6 9 12 15
log CFU g-1
0 1 2 3 4 5 6 7
Control 1,5%
3,0%
4,5%
6,0%
Total mesophilic count (biofloc system)
Storage time (ice day)
0 3 6 9 12 15
log CFU g-1
0 1 2 3 4 5 6 7
Control 1,5%
3,0%
4,5%
6,0%
Total mesophilic count (clear water system)
Storage time (ice day)
0 3 6 9 12 15
log CFU g-1
0 1 2 3 4 5 6 7
Control 1,5%
3,0%
4,5%
6,0%
Total psychrotrophic count (clear water system)
Storage time (ice day)
0 3 6 9 12 15
log CFU g-1
0 1 2 3 4 5 6 7
Control 1,5%
3,0%
4,5%
6,0%
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Figure 3. Mesophilic and psychrotrophic bacteria counts in shrimp from biofloc and clear-
water system according to different TS inclusion during 15 days of ice storage (1±0.2°C).
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Figure 4. Total volatile bases nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) in shrimp from biofloc and clear-water system according to different TS inclusion during 15 days of ice storage (1±0.2°C).
Trimethylamine nitrogen (TMA-N) (clear water system)
Storage time (ice day)
0 3 6 9 12 15
mg 100 g-1
0 1 2 3 4 5 6 7 8 9 10
Control 1,5%
3,0%
4,5%
6,0%
Trimethylamine nitrogen (TMA-N) (biofloc system)
Storage time (ice day)
0 3 6 9 12 15
mg 100 g-1
0 1 2 3 4 5 6 7 8 9 10
Control 1,5%
3,0%
4,5%
6,0%
Total volatile basic nitrogen (TVB-N) (clear water system)
Storage time (ice day)
0 3 6 9 12 15
mg 100 g-1
0 5 10 15 20 25 30
Control 1,5%
3,0%
4,5%
6,0%
Total volatile basic nitrogen (TVB-N) (biofloc system)
Storage time (ice day)
0 3 6 9 12 15
mg 100 g-1
0 5 10 15 20 25 30
Control 1,5%
3,0%
4,5%
6,0%
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