Table 6. Binders, attractants and preservatives for shrimp feeds
Binders	Amount to use (%)	Nutritive value	Relative cost	Relative effective– ness	Cost relative to wheat glutenc,e
Guar gum	0.5–17; 1–36	No	Expensive	Good
Lignon sulfonate	0.5–17; 23, 0.5–1.251,   2–46	No	Inexpensive	Poor	0.06
Carboxymethylcellulose	2–66	No	Expensive	Fair
Hemicellulose	2–36	No	Moderate	Poor
Bentonite	2–35,6	No	Inexpensive	Poor
Alginate	2–36	No	Expensive	Good
Agar	2–36	No	Expensive	Good
Carrageenan	0,2–17, 0.53, 0.5–16	No	Expensive	Good	0.62
Wheat gluten	3–77, 13, 3–55, 43, 3–56	Yes	Moderate	Good	1
High gluten wheat flour6	20	Yes	Moderate	Good
Collagen	0.5–36	Yes	Moderate	Good
Processed milo	3–56	Yes	Moderate	Fair	0.21
Cooked starch	> 206	Yes	Inexpensive	Fair
Various starch sources	> 205	Yes	Inexpensive	Fair – Good
Urea formaldehyde	0.3–0.57; 0.5–15, 13	No	Inexpensive	Very good	0.28
Gelatin–based Pro–Bind Plusb	0.5–12	Yes	Moderate	Fair
Aquabind: Ethylene/vinyl acetate copolymer	43, 0.3-0.74, 2–45	No	Expensive	Good	1.93
PVA (polyvinyl alcohol)5	2	No	Expensive	Good
Locust bean gum	0.5–17	No
Attractants
Crustacean meals (e.g. shrimp waste meal)	3–59	Yes
Krill	3–5, 58	Yes
Fish hydrolysates	2–59	Yes
Fish solubles	2–59	Yes
Squid liver powder	1–39	Yes
Squid liver meal	1–39	Yes
Preservatives
Synthetic antioxidants		No
Butylated hydroxytoluene (BHT)	0.02 % of fats12; 0.05%10	No
Ethoxyquin	150 mg/kg12. 0.02%11
Mould inhibitors		No
Calcium propionate, propionic acid ("Mycocurb")	0.0614–0.075 %13
1http://www.uniscope–inc.com/product_detail.htm (accessed March 2009)
2De Muylder, Hage and van der Velden (2008)
3Dominy and Lim (1991)
4http://www.aqua–in–tech.com/aquabind.htm (accessed March 2009)
5Lim and Cuzon (1994)
6Lovell (1989)
7Hunter and Chamberlain (2006)
8Smith et al. (2005)
9Hunter and Chamberlain (2006)
10Bautista–Teruel and Subosa (1999)
11Smith, Tabrett and Glencross (2007)
12NRC and NetLibrary, Inc. (1993)
13FAO (1992b)
14Evans (2009)