Improvement in Nutritional Quality of Shrimp Meal with Autoclave and Chemical Treatments

The present study was conducted to improve the nutritional quality of shrimp meal (SM) comprising of heads with hulls of black tiger shrimp (Penaeus monodon) waste by autoclaving and chemical treatments. The sun-dried SM was divided into 5 treatment groups, such as 1) control (untreated), 2) autoclaved (autoclaved at 121°C for 10 min), 3) NaOH (treated with 3% NaOH), 4) HCl (treated with 3% HCl) and 5) formic acid (treated with 3% formic acid) groups. After treatment, they were ground to pass through 1.0 mm mesh screen and then used for analyses of chemical composition and in vitro dry matter (DM) and CP digestibilities. Data were subjected to one-way ANOVA and differences among treatment means (P