Palatability Enhancement Potential of Hermetia illucens Larvae Protein Hydrolysate in Litopenaeus vannamei Diets

• Published in: Molecules (Basel, Switzerland) Vol. 26; no. 6; p. 1582
• Main Authors: Terrey, David, James, Jack, Tankovski, Ivan, Dalim, Monika, van Spankeren, Michel, Chakraborty, Arpita, Schmitt, Eric, Paul, Aman
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 13.03.2021; MDPI
• Subjects: Amino acids; Amino Acids, Essential - analysis; Animal Feed - analysis; Animals; Aquaculture; Aquaculture - methods; Arthropod Proteins - chemistry; Communication; Conservation of Natural Resources; Crustaceans; Decapodiformes - chemistry; Diet; Dietary Proteins - chemistry; Diptera - chemistry; Euphausiacea - chemistry; Fatty acids; Food Preferences; free amino acids; Humans; insect; Insect Proteins - chemistry; Larva - chemistry; Litopenaeus vannamei; Omega-3 fatty acids; palatability; Penaeidae - growth & development; Penaeidae - physiology; Peptides; protein hydrolysate; Protein Hydrolysates - chemistry; Proteins; Shellfish; short chain peptides; Solubility; insect; Litopenaeus vannamei; protein hydrolysate; free amino acids; short chain peptides; palatability

Marine feed ingredients derived from cephalopods (e.g., squid) and crustaceans (e.g., krill) are commercially used to improve the palatability of shrimp diets. Increase in global demand for shrimps has resulted in overfishing of these marine organisms and is a matter of concern. Insect protein hydro...