Estudio comparativo de la Alicina obtenida del ajo (Allium sativum L.) como inhibidor natural de hongo versus un inhibidor químico (Inhimold) para su uso en el almacenamiento de alimento para camarón.

Abstract

It is estimated that the population growth within the next 30 years will approach 10 billion people and thanks to that the demand for animal protein. The shrimp sector has had a great growth during the last years worldwide and also the increase of the demand of the feed to nourish them during the growth stages. This approach has focused on the use of an organic fungal inhibitor in balanced feed for shrimp (Litopenaeus vannamei). Food safety is a set of concepts and activities that help ensure that a food is healthy, safe and fulfills its nutritional functionality, in this case the use of Allicin is proposed, and a compound that comes from garlic (Allium sativum L.). It is proposed to use the parameters found in the NTE INEN 1767 standard: Zootechnical Compound Feed for Shrimp. Three designs are proposed on the mixture of Allicin with organic acids.