Resumo

SANTOS-GUTIERREZ, JC; HERNANDEZ-VERGARA, MP; MENDOZA-ALFARO, R  e  PEREZ-ROSTRO, CI. Nutritional evaluation of squid custard as feed for larvae of the prawn Macrobrachium rosenbergii (De Man). Universidad y ciencia [online]. 2011, vol.27, n.1, pp.63-71. ISSN 0186-2979.

The nutritional efficiency of the semi moist product "Squid Custard" was evaluated as a supplement and/or nutritional complement for larvae of the prawn Macrobrachium rosenbergii, from the V life stage onwards. The feed was prepared with fresh squid and chicken egg (38.8% crude protein and 16.4% total lipids) as protein sources. Three experimental diets with three replicates were tested in a completely random design with a density of 50 larvae/L (2500 larvae/experimental unit). The treatments were: A1: recently hatched Artemia sp nauplii; A2: 50% Artemia sp nauplii and 50% squid custard; A3: only squid custard. The larvae were fed twice daily (8:00 and 14:00). The experimental system consisted of nine circular plastic tanks (62 L), in an open culture system with a salinity of 14 ± 2 g L-¹, a temperature of 29 ± 0.5 °C and a photoperiod of 12:12 L:D. The first postlarvae were observed after 23 d of culture in the A2 treatment, while in treatments A1 and A3 they were observed between day 24 and 25. Postlarvae production and survival were significantly greater in treatment A2 (91.5%) than in treatments A1 and A3, which were similar. Results indicate that the "Squid Custard" may be used as a partial supplement of Artemia sp nauplii in the production of M. rosenbergii postlarvae. The experimental diet is easy to prepare and presents a high nutritional quality and stability in the water.

Palavras-chave : Larval production; M. rosenbergii; semi moist diet; squid custard.

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