Ž . Aquaculture 196 2001 87–104 www.elsevier.nlrlocateraqua-online Assessment of differently processed feed pea ž / ž Pisum satiÕum meals and canola meal Brassica / ž sp. in diets for blue shrimp Litopenaeus / stylirostris L. Elizabeth Cruz-Suarez a , Denis Ricque-Marie a, ) , Mireya Tapia-Salazar a , Ian M. McCallum b , David Hickling c a Programa Maricultura, Facultad de Ciencias Biologicas, UniÕersidad Autonoma de NueÕo Leon, ´ ´ ´ Cd. UniÕersitaria Apdo. Postal F-56, San Nicolas de los Garza, NueÕo Leon 66450, Monterrey, Mexico ´ b Pulse Canada, 330-360 Main Street, Winnipeg, Manitoba, Canada R3C 3Z3 c Canadian International Grains Institute. 1000-303 Main St., Winnipeg, Manitoba, Canada R3C 3G7 Received 8 June 2000; received in revised form 3 November 2000; accepted 6 November 2000 Abstract The nutritional value of whole, dehulled, extruded, dehulled–extruded and micronized feed peas, and extruded canola meal, included at a 30% concentration as ingredients in diets for Ž juvenile blue shrimp was assessed. Pea meals replaced a portion of soybean meal and wheat 1:3 . parts on an isonitrogenous and isoenergetic basis, and similarly extruded canola meal replaced a Ž . portion of soybean meal, fish meal and wheat 1:2:3 parts of a control diet. After 28 days, the shrimp almost tripled their weight on the experimental diets. Performance was unaffected by dehulling, except for a slight increase in feed consumption and lower protein efficiency ratio Ž . PER . Extrusion cooking had no effect on growth and survival but significantly improved feed conversion and PER. The micronized pea diet produced the highest feed intake and growth rate. Response to the diet containing extruded canola meal was similar to that of the control diet. Ž . Ingredient apparent dry matter digestibility IADMD ranged from 80.7% for micronized peas to 92.4% for dehulled–extruded peas, and was 79.4% for extruded canola meal. Higher IADMD coefficients were obtained for extruded pea meals as a result of starch gelatinization. Ingredient Ž . apparent protein digestibility IAPD ranged from 79.1% to 85.4% and did not differ significantly amongst the test meals. The test ingredients also conferred differential water stability properties with the whole-extruded peas ingredient containing diet having the lowest dry matter and crude ) Corresponding author. Tel.: q 52-8-3526-380; fax: q 52-8-3526-380. Ž . E-mail address: lucruz@ccr.dsi.uanl.mx D. Ricque-Marie . 0044-8486r01r$ - see front matter q 2001 Elsevier Science B.V. All rights reserved. Ž . PII: S0044-8486 00 00572-X