Optimized protein source in shrimp aquaculture: Trends in new with Protein, Single Cell

1. Introduction

Protein is indispensable ingredient in diets for shrimp. It provides essential amino acids to build muscle tissue, enzymes, antibodies, and new model. Shrimp can not synthesize all the amino acids essential should the selection of sources of protein match is the determining factor feed efficiency.

2. The main function of protein for shrimp

• Build and repair tissue: Protein is the main raw material for the formation of muscle and connective tissue, helps shrimp and maintain body structure and recovery after molting, or adverse effects.
• Create enzymes and hormones: Many digestive enzymes, enzymes, metabolites, and growth hormones are made of protein and amino acids.
• Immune support: Many antibodies, antimicrobial peptides is produced from protein or from amino acids derived from protein.
• Source of nitrogen for metabolism: Protein provides Nitrogen for the synthesis of biological molecules such other additional nucleotide, coenzyme...
• Extra energy when needed: If energy from lipids or carbohydrates't enough, the shrimp can “burn” protein to get energy.

3. Protein requirements according to stage of development

Metabolic activity and growth of the shrimp changes in each stage feed, so protein needs are also different:

If you provide protein too low, the shrimp will be less developed, less resistance, more prone to disease. Conversely, if the offer too, the protein, the excess will be discharged into the environment, increases nitrogen, ammonia, pollute the pond.

4. The source of the protein common in shrimp feed

4.1 fish and animal protein tradition

Fish meal is a leading protein source in shrimp feed for providing universal amino acid balance and the unsaturated fatty acids, essential (HUFA) for the shrimp. However, limitations of fish is fluctuations in supply, high prices, and pressure on the marine resources of nature.

Besides, meat and bone meal, blood meal are also used, but less often due to the limited amount of use because of the nutritional or taste not favorable.

4.2 vegetable Protein

Legumes, pomace oil, soy is often used as power source of vegetable protein. The advantage is low price, stable supply. But the downside is that there are ingredients resistance nutrients (phytate, fiber, tannins...) and absorption rate lower than animal protein.

4.3 Protein Single Cell (protein, microbial)

Protein Single Cell – also known as Single-Cell Protein (SCP) – is a protein created from microorganisms (yeast, bacteria, algae) through the process of fermentation in controlled conditions. According to Clove, Silver Protein, Single Cell can account for 60-80% dry mass of cells, microorganisms, contains high protein, many essential amino acids and less anti-nutritional factors. 

One of the advantages of Protein Single Cell is able to produce year-round, regardless of the season or natural conditions such as fish meal. 

Many tests use Protein Single Cell in shrimp feed and shows satisfactory results: shrimp, eat well, growth is not inferior, even improve disease resistance and balance the intestinal microflora. 

5. Solution Protein Single-Cell Ajitein – 56% crude protein

Meet the needs seeking sources of protein replace sustainable Tan Owns You product introduction Protein Single Cell fermented with content protein 56%.

5.1 Advantages of Protein Single Cell

• Almost does not contain fiber, starch and the high-resistance nutrition other (phytin, antitrypsin, lectins,...) in accordance with the physiology of digestion shrimp
• Easily digestible, quickly absorbed – reduce the burden on the liver pancreas
• Reasonable price according to the protein, to help optimize the cost of food
• Ajitein have high adhesion help increase the durability, feed and limit pollution pond
• Attractive aromaincreased conductivity example
• Has UMAMI (sweet meat) helps to increase the appetite
• Domestic supply, stability of yield and quality

5.2 practical application

Depending on the recipe and the price of raw materials input of each serving can use Protein Single Cell with the content of  2-4% for up to a maximum of 10%.

6. Conclusion

Protein is the “foundation” in intensive shrimp. To optimize cost and efficiency, farmers should pay attention to protein quality, digestibility, and sustainability of supply.

In the context of current market Protein Single-Cell 56% is the solution: just help improve productivity, just friendly environment. This is the direction strategy to Vietnamese shrimp farmers reduce costs, increase efficiency, and towards sustainable farming.