Nutritional value of cowpea ( Vigna unguiculata L. Walp) meals as ingredients in diets for Pacific white shrimp ( Litopenaeus vannamei Boone)
The nutritional value of cowpea ( Vigna unguiculata L. Walp) meals, as ingredients in diets for Litopenaeus vannamei, was evaluated. Five experimental meals were prepared in the laboratory: whole raw cowpea (WRC), dehulled (DC), cooked (CC), germinated (GC) and extruded (EXC). The crude protein cont...
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| Veröffentlicht in: | Food chemistry 2006-07, Vol.97 (1), p.41-49 |
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| creator | Rivas-Vega, M.E. Goytortúa-Bores, E. Ezquerra-Brauer, J.M. Salazar-García, M.G. Cruz-Suárez, L.E. Nolasco, H. Civera-Cerecedo, R. |
| description | The nutritional value of cowpea (
Vigna unguiculata L. Walp) meals, as ingredients in diets for
Litopenaeus vannamei, was evaluated. Five experimental meals were prepared in the laboratory: whole raw cowpea (WRC), dehulled (DC), cooked (CC), germinated (GC) and extruded (EXC). The crude protein content of WRC (26.1%) increased after germination (29.5%). Carbohydrates ranged from 69.4% to 85.9%. The trypsin inhibitor activity of WRC meal was low (7.52 U/mg dry matter), and was reduced or eliminated by cooking and extrusion. Apparent digestibility of dry matter, protein and carbohydrate of the diet containing whole raw cowpea meal (71.1%, 85.9% and 76.7%, respectively) was similar to the control diet. Cooking and extruding of cowpea significantly increased dry matter, protein and carbohydrate digestibility in the diets. The results suggest that cowpea meals are good sources of nutrients and can be used as ingredients in diets for
L. vannamei. |
| doi_str_mv | 10.1016/j.foodchem.2005.03.021 |
| format | Article |
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Vigna unguiculata L. Walp) meals, as ingredients in diets for
Litopenaeus vannamei, was evaluated. Five experimental meals were prepared in the laboratory: whole raw cowpea (WRC), dehulled (DC), cooked (CC), germinated (GC) and extruded (EXC). The crude protein content of WRC (26.1%) increased after germination (29.5%). Carbohydrates ranged from 69.4% to 85.9%. The trypsin inhibitor activity of WRC meal was low (7.52 U/mg dry matter), and was reduced or eliminated by cooking and extrusion. Apparent digestibility of dry matter, protein and carbohydrate of the diet containing whole raw cowpea meal (71.1%, 85.9% and 76.7%, respectively) was similar to the control diet. Cooking and extruding of cowpea significantly increased dry matter, protein and carbohydrate digestibility in the diets. The results suggest that cowpea meals are good sources of nutrients and can be used as ingredients in diets for
L. vannamei.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2005.03.021</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>antinutritional factors ; Biological and medical sciences ; carbohydrate content ; cooking ; cowpea meal ; Cowpea meals ; cowpeas ; crude protein ; Digestibility ; dry matter content ; extrusion ; Feed and pet food industries ; feed composition ; Feed ingredients ; feed processing ; Feeding. Feeding behavior ; Food industries ; Fundamental and applied biological sciences. Psychology ; hulling ; Litopenaeus vannamei ; meals (products) ; nutritive value ; seed germination ; shrimp ; shrimp culture ; trypsin inhibitors ; Vertebrates: anatomy and physiology, studies on body, several organs or systems ; Vigna unguiculata</subject><ispartof>Food chemistry, 2006-07, Vol.97 (1), p.41-49</ispartof><rights>2005 Elsevier Ltd</rights><rights>2006 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c397t-4ad37aa94ab9ef456947803fe35aa56d545330e02a29f2fdca97e1388142d64c3</citedby><cites>FETCH-LOGICAL-c397t-4ad37aa94ab9ef456947803fe35aa56d545330e02a29f2fdca97e1388142d64c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2005.03.021$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,781,785,3551,27929,27930,46000</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17508678$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Rivas-Vega, M.E.</creatorcontrib><creatorcontrib>Goytortúa-Bores, E.</creatorcontrib><creatorcontrib>Ezquerra-Brauer, J.M.</creatorcontrib><creatorcontrib>Salazar-García, M.G.</creatorcontrib><creatorcontrib>Cruz-Suárez, L.E.</creatorcontrib><creatorcontrib>Nolasco, H.</creatorcontrib><creatorcontrib>Civera-Cerecedo, R.</creatorcontrib><title>Nutritional value of cowpea ( Vigna unguiculata L. Walp) meals as ingredients in diets for Pacific white shrimp ( Litopenaeus vannamei Boone)</title><title>Food chemistry</title><description>The nutritional value of cowpea (
Vigna unguiculata L. Walp) meals, as ingredients in diets for
Litopenaeus vannamei, was evaluated. Five experimental meals were prepared in the laboratory: whole raw cowpea (WRC), dehulled (DC), cooked (CC), germinated (GC) and extruded (EXC). The crude protein content of WRC (26.1%) increased after germination (29.5%). Carbohydrates ranged from 69.4% to 85.9%. The trypsin inhibitor activity of WRC meal was low (7.52 U/mg dry matter), and was reduced or eliminated by cooking and extrusion. Apparent digestibility of dry matter, protein and carbohydrate of the diet containing whole raw cowpea meal (71.1%, 85.9% and 76.7%, respectively) was similar to the control diet. Cooking and extruding of cowpea significantly increased dry matter, protein and carbohydrate digestibility in the diets. The results suggest that cowpea meals are good sources of nutrients and can be used as ingredients in diets for
L. vannamei.</description><subject>antinutritional factors</subject><subject>Biological and medical sciences</subject><subject>carbohydrate content</subject><subject>cooking</subject><subject>cowpea meal</subject><subject>Cowpea meals</subject><subject>cowpeas</subject><subject>crude protein</subject><subject>Digestibility</subject><subject>dry matter content</subject><subject>extrusion</subject><subject>Feed and pet food industries</subject><subject>feed composition</subject><subject>Feed ingredients</subject><subject>feed processing</subject><subject>Feeding. Feeding behavior</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>hulling</subject><subject>Litopenaeus vannamei</subject><subject>meals (products)</subject><subject>nutritive value</subject><subject>seed germination</subject><subject>shrimp</subject><subject>shrimp culture</subject><subject>trypsin inhibitors</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><subject>Vigna unguiculata</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqFkcFu1DAQhiMEEkvhFcAXED0kjO0kTm5ABQVpBUhQOFqDM971KrGDnbTiIXjnerVFHDn5P3wz4_mmKJ5yqDjw9tWhsiEMZk9TJQCaCmQFgt8rNrxTslSgxP1iAxK6suN1-7B4lNIBAATwblP8-bQu0S0ueBzZNY4rsWCZCTczIXvJvrudR7b63erMOuKCbFuxHzjO52wiHBPDxJzfRRoc-eWYWU452BDZFzTOOsNu9m4hlvbRTXPuuXVLmMkjrSlP9B4ncuxtCJ7OHxcPbO5KT-7es-Lq_btvFx_K7efLjxdvtqWRvVrKGgepEPsaf_Zk66bta9WBtCQbxKYdmrqREggEit4KOxjsFXHZ5f3F0NZGnhUvTn3nGH6tlBY9uWRoHNFTWJMWoJoOOpHB9gSaGFKKZPWct8D4W3PQR_v6oP_a10f7GqTO9nPh87sJmAyONqI3Lv2rVg10reoy9-zEWQwadzEzV1_zaSRwaBsJKhOvTwRlIdeOok4myzZZeSSz6CG4_33mFjEDqDg</recordid><startdate>20060701</startdate><enddate>20060701</enddate><creator>Rivas-Vega, M.E.</creator><creator>Goytortúa-Bores, E.</creator><creator>Ezquerra-Brauer, J.M.</creator><creator>Salazar-García, M.G.</creator><creator>Cruz-Suárez, L.E.</creator><creator>Nolasco, H.</creator><creator>Civera-Cerecedo, R.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>20060701</creationdate><title>Nutritional value of cowpea ( Vigna unguiculata L. Walp) meals as ingredients in diets for Pacific white shrimp ( Litopenaeus vannamei Boone)</title><author>Rivas-Vega, M.E. ; Goytortúa-Bores, E. ; Ezquerra-Brauer, J.M. ; Salazar-García, M.G. ; Cruz-Suárez, L.E. ; Nolasco, H. ; Civera-Cerecedo, R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c397t-4ad37aa94ab9ef456947803fe35aa56d545330e02a29f2fdca97e1388142d64c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>antinutritional factors</topic><topic>Biological and medical sciences</topic><topic>carbohydrate content</topic><topic>cooking</topic><topic>cowpea meal</topic><topic>Cowpea meals</topic><topic>cowpeas</topic><topic>crude protein</topic><topic>Digestibility</topic><topic>dry matter content</topic><topic>extrusion</topic><topic>Feed and pet food industries</topic><topic>feed composition</topic><topic>Feed ingredients</topic><topic>feed processing</topic><topic>Feeding. Feeding behavior</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>hulling</topic><topic>Litopenaeus vannamei</topic><topic>meals (products)</topic><topic>nutritive value</topic><topic>seed germination</topic><topic>shrimp</topic><topic>shrimp culture</topic><topic>trypsin inhibitors</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><topic>Vigna unguiculata</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rivas-Vega, M.E.</creatorcontrib><creatorcontrib>Goytortúa-Bores, E.</creatorcontrib><creatorcontrib>Ezquerra-Brauer, J.M.</creatorcontrib><creatorcontrib>Salazar-García, M.G.</creatorcontrib><creatorcontrib>Cruz-Suárez, L.E.</creatorcontrib><creatorcontrib>Nolasco, H.</creatorcontrib><creatorcontrib>Civera-Cerecedo, R.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rivas-Vega, M.E.</au><au>Goytortúa-Bores, E.</au><au>Ezquerra-Brauer, J.M.</au><au>Salazar-García, M.G.</au><au>Cruz-Suárez, L.E.</au><au>Nolasco, H.</au><au>Civera-Cerecedo, R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nutritional value of cowpea ( Vigna unguiculata L. Walp) meals as ingredients in diets for Pacific white shrimp ( Litopenaeus vannamei Boone)</atitle><jtitle>Food chemistry</jtitle><date>2006-07-01</date><risdate>2006</risdate><volume>97</volume><issue>1</issue><spage>41</spage><epage>49</epage><pages>41-49</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>The nutritional value of cowpea (
Vigna unguiculata L. Walp) meals, as ingredients in diets for
Litopenaeus vannamei, was evaluated. Five experimental meals were prepared in the laboratory: whole raw cowpea (WRC), dehulled (DC), cooked (CC), germinated (GC) and extruded (EXC). The crude protein content of WRC (26.1%) increased after germination (29.5%). Carbohydrates ranged from 69.4% to 85.9%. The trypsin inhibitor activity of WRC meal was low (7.52 U/mg dry matter), and was reduced or eliminated by cooking and extrusion. Apparent digestibility of dry matter, protein and carbohydrate of the diet containing whole raw cowpea meal (71.1%, 85.9% and 76.7%, respectively) was similar to the control diet. Cooking and extruding of cowpea significantly increased dry matter, protein and carbohydrate digestibility in the diets. The results suggest that cowpea meals are good sources of nutrients and can be used as ingredients in diets for
L. vannamei.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2005.03.021</doi><tpages>9</tpages></addata></record> |
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| ispartof | Food chemistry, 2006-07, Vol.97 (1), p.41-49 |
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| source | Access via ScienceDirect (Elsevier) |
| subjects | antinutritional factors Biological and medical sciences carbohydrate content cooking cowpea meal Cowpea meals cowpeas crude protein Digestibility dry matter content extrusion Feed and pet food industries feed composition Feed ingredients feed processing Feeding. Feeding behavior Food industries Fundamental and applied biological sciences. Psychology hulling Litopenaeus vannamei meals (products) nutritive value seed germination shrimp shrimp culture trypsin inhibitors Vertebrates: anatomy and physiology, studies on body, several organs or systems Vigna unguiculata |
| title | Nutritional value of cowpea ( Vigna unguiculata L. Walp) meals as ingredients in diets for Pacific white shrimp ( Litopenaeus vannamei Boone) |
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