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102 D. Lemos et al.rAquaculture 186 (2000 89–105
lational processes such as zymogen activation and enzyme activity regulation remain
unclear. The development of techniques devoted to evaluating the proteinase activity and
composition in digestive systems, the presence and effect of antinutritional factors in
feedstuff, and the evaluation of protein digestibility allows a closer evaluation of the
feeds and the ability of shrimp to digest feed protein. The knowledge on the tools used
by the organisms to digest protein can lead to the adequate formulation of feeds. Now, it
is a simple task to predict the digestibility of a proteinaceous ingredient or a feed before
being used in aquafeeds. With the development of the so-called second generation
˜
protein ingredients ŽGarcia-Carreno, 1998 , the evaluation in the laboratory of such
.
ingredients, and the feeds made using them, a lot of evaluations are expected. By using
the in vitro technique to evaluate digestibility, a lot of labor may be saved.

Acknowledgements

D. Lemos thanks the financial support of FAPESP, Brazil Ž96r03688-6 . I am
.
grateful to Fernando Corleto for his kind company during the experimental periods in
´
Florianopolis. The collaboration between our laboratories was the product of the
enthusiasm of Alfredo Olivera, Edemar Andreatta, and Francisco Magallon.
´

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