Effectiveness of Different Rumen Fluid Fermented Waste Flour in Feed on Glycogen Levels, Protein Retention, and Fat of Vannamei Shrimp

This study aims to determine the effectiveness of fermented vegetable waste flour with rumen fluid and different feeding frequencies to increase glycogen levels, protein retention, and fat content in white shrimp (Litopenaeus vannamei). This study used the Completely Randomized Design (CRD) method, which was factorially designed consisting of two factors: Factor A: (A1: without rumen fluid, A2: cow rumen fluid, A3: goat rumen fluid), and Factor B: feeding frequency. The research results showed that feeding with the addition of fermented vegetable waste flour with rumen fluid and different feeding frequencies had an effect (P <0.05) on the glycogen content, protein retention, and fat content of white shrimp. The best treatment was obtained with the combination of adding fermented vegetable waste flour with cow rumen fluid at a feeding frequency of 5 times per day (A2B3), with a glycogen content of 30.80 ± 0.006 mg/g, protein retention of 81.64 ± 0.02%, and fat of 46.66 ± 0.01%.