Attractability and palatability of ingredients in longarm river prawn Macrobrachium tenellum feed

• Montoya-Martínez, Cynthia ^[1] ; Nolasco-Soria, Héctor ^[2] ; Vega-Villasante, Fernando ^[1] ; Carrillo-Farnés, Olimpia ^[3] ; Álvarez-González, Alfonso ^[4] ; Civera-Cerecedo, Roberto ^[2]
  1. [1] Universidad de Guadalajara

     Universidad de Guadalajara

     México

     
  2. [2] Centro de Investigaciones Biológicas

     Centro de Investigaciones Biológicas

     Madrid, España

     
  3. [3] Universidad de La Habana

     Universidad de La Habana

     Cuba

     
  4. [4] Universidad Juárez Autónoma de Tabasco

     Universidad Juárez Autónoma de Tabasco

     México

     

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• Localización: Latin American Journal of Aquatic Research, ISSN-e 0718-560X, ISSN 0716-1069, Vol. 46, Nº. 3, 2018, págs. 615-620
• Idioma: inglés
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• Resumen

  • The present work evaluates the attractant and palatable potential of six ingredients of animal origin in longarm river prawn Macrobrachium tenellum juveniles in a Y type maze system. Ingredients were pelletized for the first bioassay and included in neutral gelatin (in wet base) in the second bioassay. The ingredient to evaluate was placed in one of the Y-maze arms, allowing the free movement of prawn for 15 min. On both bioassays, attractability was evaluated by quantifying the time required for the first prawn to enter the region where the feed was found and the total of prawns which entered that region. In the second bioassay, also evaluated the palatability quantifying the time for the first prawn to have contact with the ingredient, the total of prawns which had contact with it and the time they remained feeding. No significant differences were obtained between treatments in the first bioassay. Significant differences were found in the second bioassay showing that pork meal, fish meal, feather meal and shrimp meal have greater attractability due to the number of prawns attracted, results also show significant differences in palatability, where fishmeal, shrimp meal and pork meal stimulating a higher number of organisms and promoting a longer consumption time.