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ThesisItem Open Access Study on effects of different plant and animal dietary protein sources as replacements to fish meal in vannamei (Litopenaeus vannamei) reared under varying water salinities(SRI VENKATESWARA VETERINARY UNIVERSITY , TIRUPATI-517502, Andhra Pradesh, 2015-08) PRAVALLIKA, P; RAVINDRA KUMAR REDDY, D (Major); Chandrasekhara Rao, A; Madhavan, NABSTRACT: The present study “ Study on effects of different plant and animal protein sources as replacements to fishmeal in vannamei (Litopenaeus vannamei) reared under varying water salinities ” was conducted in the Wet Laboratory of the Department of Aquaculture, College of Fishery Science, Sri Venkateswara Veterinary University, Muthukur. Cottonseed meal, (CSM), sunflower meal (SF), Acetes indicus (AI) meal, Mysid meal (MM) and Fish meal (FM) were used at three different protein levels (25%, 30% and 35%). Shrimp diet was prepared by mixing all the ingredients in required proportions, ground and sieved to the required size and made in to pellets. Studies were conducted to evaluate the replacement of fish meal with Cottonseed meal, (CSM), sunflower meal (SF), Acetes indicus (AI) meal, Mysid meal (MM) 0ppt, 5ppt, 15ppt and 25ppt salinities. The experiments were conducted for 63 days in aquaria. Triplicates were maintained for each of the treatment. Feed was given three times a day. Weekly sampling was done for water quality parameters viz., pH, Temperature, Dissolved Oxygen (DO), Total alkalinity and Total hardness. The growth, survival and feed conversion ratio were estimated by sampling the shrimp once in a week. The temperature values recorded during 63 day period of the experiment at 0 ppt, 5 ppt,15 ppt ranged between 29.5o C -31.6 o C and at 25 ppt 29.6 o C -31.7 o C overall the lowest temperature was recorded at 0,5,15 ppt during the initial day and the 14 day, whereas the highest temperature was recorded at 25 ppt during the 63 day irrespective of the dietary protein content and experimental diets. Table no-3 The pH values recorded during the 63 day of period of experiment at 0 ppt salinity ranged between 8.2 to 8.3, at 5ppt salinity 8.2 to 8.3, at 15 ppt salinity 8.3 to 8.4 and 25 at ppt salinity 8.4 to 8.5. Overall the pH lowest value was recorded at 0 ppt salinity where as the highest at 25 ppt salinity of all the treatments irrespective of the dietary protein content and experimental diets table no.5 The DO was found to be in the range of 7.84ppm and 6.31ppm at 0ppt, 7.77ppm to 6.08 ppm at 5ppt and 7.50ppm to 6.55ppm at 15ppt and 7.30ppm to 5.55ppm at 25ppt salinity. The pH ranged from 8.2 to 8.3 at 0ppt, 8.2 to 8.3 at 5ppt , 8.3 to 8.4 at 15ppt and 8.4 to 8.5 at 25ppt during the period of experiment. The range of total alkalinity varied between 214 mg/l to 155 mg/l at 0ppt salinity, 315mg/l to 229 mg/l at 5ppt salinity , 625mg/l to 535mg/l at 15ppt and 725mg/lt to 645 mg/l at 25ppt salinity. Total hardness of water ranged 18