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Uso de Levaduras Activas en Nutrición de Camarón

Use of active yeasts in shrimp nutrition



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Aguirre-Guzman, G., Campa-Cordova, Ángel I. ., & Salinas-Chavira, J. . (2023). Uso de Levaduras Activas en Nutrición de Camarón. Revista MVZ Córdoba, 28(2), e2929. https://doi.org/10.21897/rmvz.2929

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Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-CompartirIgual 4.0.

Gabriel Aguirre-Guzman
Ángel I. Campa-Cordova
Jaime Salinas-Chavira

La acuacultura de camarón es una industria que usa harina de pescado en las dietas, el cual es un ingrediente difícil de obtener a bajo costo y es cada vez más escaso. Es importante encontrar estrategias que ayuden a la nutrición del camarón mediante el uso de ingredientes alternativos que reemplacen o complementen a la harina de pescado y ayuden a desarrollar una industria más amigable para el medio ambiente. Las levaduras se pueden añadir a las dietas para los organismos acuáticos y son un producto microbiano generado por sistemas biotecnológicos o un subproducto de las industrias agroalimentarias. Este estudio determinó el uso potencial de levaduras activas (Candida insectorum, C. parapsilosis, C. sake, C. utilis, Debaryomyces hansenii, Rhodosporidium paludigenum, Saccharomyces cerevisiae, Schizosaccharomyces pombe, y Yarrowia lipolytica) en camarones juveniles y postlarvas de Litopenaeus schmitt, Fenneropenaeus indicus y L. vannamei. Los resultados muestran que las levaduras activas pueden ser empleadas a diferentes dosis como un sustituto parcial de la harina de pescado y/o harina de soya e incorporarse a dietas de camarones juveniles o usarse directamente en dietas para postlarvas. Sin embargo, es necesario realizar estudios que determinen las estrategias más eficientes para que la levadura activa sea ingerida por el camarón.


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