Figure 1. Experiment outline adapted for this project.
Table 1: Experimental diets were formulated to contain different ratios of lipids (oils): fish oil (FO); Linseed oil (LO); Soybean oil (SO); and Algal oil (AO).
| Lipid sources | Practical Diets |
| FO | AO1 | AO2 | AO3 | AO4 | AO5+LO | AO5+SO | AO6 |
|---|
| Fish oil | 6.0 | 3.0 | 1.5 | -- | -- | -- | -- | -- |
|---|
| Linseed oil | -- | -- | -- | 0.5 | 1.0 | 1.0 | -- | -- |
|---|
| Soy oil | -- | 2.0 | 2.5 | 2.5 | 1.0 | -- | 1.0 | -- |
|---|
| Algal oil | -- | 1.0 | 2.0 | 3.0 | 4.0 | 5.0 | 5.0 | 6.0 |
|---|
In making the experimental shrimp diets, Diet 1 was the control and formulated similarly to a commercially available diet containing 25 percent fish meal. As diets 2-8 progress, amount of fish oil decreases until eventually none is added, while algae meal increases. Once formulas were determined by Dr. Kumar based upon ingredients' expense, appeal, digestibility, and protein/fatty acid profile and a plant and animal oil ratio of 1:1, dry ingredients were gathered and weighed; mixed for one hour using a