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June 13, 2014


Using Salt to Improve the Meat Quality of Shrimp

Raised in Low-Salinity Water


To investigate the effect of dietary sodium chloride (NaCl) on the meat quality of white shrimp (Penaeus vannamei) reared in low-salinity (2 g L−1) water, shrimp were distributed into four groups (treatments T-1, T-2, T-3 and control) with three replicates.  All shrimp were randomly stocked into 12 tanks at an initial density of 40 shrimp per tank.  Diets for the control, T-1, T-2 and T-3 groups consisted of the basal diet supplemented with 0 g kg−1, 10 g kg−1, 20 g kg−1 and 40 g kg−1 of NaCl respectively.  After 50 days, shrimps in T-3 showed significantly better (P < 0.05) moisture, crude protein and ash than those of the control and T-1.  Higher muscle Na content was observed (P < 0.05) in T-3 than in the control.  Significant increases (P < 0.05) in contents of inosinic acid, total free amino acid and essential free amino acid were also found in T-3.  Texture assays showed significant differences (P < 0.05) in hardness, adhesiveness and springiness in group T-3 when compared to T-1 and control.  The results indicated that dietary supplementation of NaCl appeared to be a promising practice for improving meat quality of white shrimp reared in low-salinity waters.


Source: Aquaculture Research.  Supplementation of Sodium Chloride in Diets to Improve the Meat Quality of Pacific White Shrimp, Litopenaeus Vannamei, Reared in Low-Salinity Water.  Xu-Xia Zhou, Jian-You Zhang, Shu-Lai Liu and Yu-Ting Ding (Email, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou 310014, China).  Volume 45, Issue 7, Pages 1187-1195.  June 2014.

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