On the cephalothorax of the pink shrimp: III. Nutritional quality of the isolated protein

Abstract

The nutritional quality of the protein isolated of pink shrimp (Penaeus brasiliensis and Penaeus paukensis) oephalothorax by alkali solubilization and subsequent isoelectric precipitation was biologically evaluated through the food efficiency ratio, protein efficiency ratio and coefficient of digestibility. The isolated protein of pink shrimp oephalothorax showed an inferior nutritional quality in relation to casein; however this protein can be employed in animal feeding in association with other protein sources.