Cefalotórax de camarão-rosa: I. valor nutricional da proteína de sua farinha

Resumo

The nutritional quality of the protein of pink shrimp (Pnaeus brasiliensis and Pnaeus palensis) cephalothorax meal was chemical and biologically evaluated through the chemical composition, chemical score of the essential amino acids, food efficiency ratio, protein efficiency ratio and coefficient of digestibility. The studied protein showed a lower nutritional quality in relation to the F.A.O./O.M.S. "reference protein" and casein; nevertheless this protein can be employed inanimal feeding in association with other protein sources.