AbstractFive diets were formulated to investigate the effects of substituting wheat flour and soybean meal with various inclusion levels of seaweed(Gracilariasp.) meal on the diet stability, performance and carcass composition of juvenile shrimpPenaeus monodonFabricius.Gracilariameal inclusion levels from 5 to 30 were tested against a control (0 seaweed) in isonitrogenous, isoenergetic diets fed for 60 days to quadruplicate groups of shrimp held in laboratory brackishwater recirculation system.Diets containingGracilariameal at up to 10 inclusion had no significant effects on diet water stability (after 12 h), shrimp performance or carcass composition compared with the control diet lacking seaweed. Diets containing 0‐15Gracilariameal remained>88 water stable after 12 h, shrimp specific growth rates (SGRs) were 7.9‐8.0 wet body weight day‐1. survival was 48‐56, food conversion ratios were 3.1‐3.5, and final carcass lipid levels were 6.8‐7.5. The 30 inclusion levels ofGracilariameal resulted in a significant deterioration in diet water stability (86 after 12 h), shrimp growth (SGR 7.3 wet body weight day‐1) and carcass lipid level (4.1). It is suggested that with the low cost and increasing availability ofGracilaria,it may be a suitable ingredient for low‐level inclusion into formulated diets for shrimp culture. The possibility of using seaweed meals for this purpose is discussed with regard to diversifying the market for cultured seaweeds and enhancing the integration of seaweed culture into coastal aqua
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