Fisheries Science

, Volume 85, Issue 1, pp 147–155 | Cite as

Evaluation of a single-cell protein as a dietary fish meal substitute for whiteleg shrimp Litopenaeus vannamei

  • Ali Hamidoghli
  • Hyeonho Yun
  • Seonghun Won
  • SuKyung Kim
  • Nathaniel W. Farris
  • Sungchul C. BaiEmail author
Original Article Aquaculture


A 9-week feeding trial was conducted to evaluate the optimum dietary level of PROTIDE (PRO), a single-cell protein obtained from the bacteria Corynebacterium ammoniagenes, as a substitute for fish meal in the diet of whiteleg shrimp Litopenaeus vannamei. Five diets were formulated that replaced fish meal at 0% (PRO0), 10% (PRO2), 20% (PRO4), 30% (PRO6) and 40% (PRO8). Fifty shrimp averaging 0.15 ± 0.02 g (mean ± SD) body weight were randomly distributed between 20 experimental tanks and fed one of the five experimental diets. At the end of the experiment, final weight, weight gain, specific growth rate and feed conversion ratio of shrimp fed PRO0 and PRO2 diets were significantly improved compared to those fed PRO6 and PRO8 diets (P < 0.05). The proximate composition of muscle and the whole body indicated an increase in crude protein content with an increase in dietary PRO level. These results suggest that, for whiteleg shrimp, the optimum dietary level of PRO when used as a replacement for fish meal should be greater than 10% (PRO2) but less than 20% (PRO4) without any additional dietary amino acid supplementation.


Growth performance Crude protein content Optimal diet Feed production Penaeid 



This study was supported by the Environmental-friendly Aquaculture Technology using Biofloc project (R20160218) of the National Institute of Fisheries Science, the Animal Biosciences Research Institute, CJ CheilJedang and the Feeds and Foods Nutrition Research Center, Pukyong National University.


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Copyright information

© Japanese Society of Fisheries Science 2018

Authors and Affiliations

  • Ali Hamidoghli
    • 1
  • Hyeonho Yun
    • 2
  • Seonghun Won
    • 1
  • SuKyung Kim
    • 3
  • Nathaniel W. Farris
    • 1
  • Sungchul C. Bai
    • 1
    Email author
  1. 1.Department of Marine Bio-Materials and Aquaculture/Feeds and Foods Nutrition Research Center (FFNRC)Pukyong National UniversityBusanRepublic of Korea
  2. 2.Department of Life, Food and IngredientsCJ Cheiljedang CenterSeoulRepublic of Korea
  3. 3.West Sea Fisheries InstituteNational Institute of Fisheries Science (NIFS)IncheonRepublic of Korea

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