Brown seaweeds added in the diet improved the response to thermal shock and reduced Vibrio spp. in pacific white shrimp post‐larvae reared in a biofloc system

2021 ◽  
Author(s):  
Priscila Costa Rezende ◽  
Mariana Soares ◽  
Ariane Martins Guimarães ◽  
Jaqueline Rosa Coelho ◽  
Walter Quadros Seiffert ◽  
...  
Keyword(s):  
Thermal Shock ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Brown Seaweeds ◽  
Vibrio Spp

Effect of brown seaweeds on Pacific white shrimp growth performance, gut morphology, digestive enzymes activity and resistance to white spot virus

Aquaculture ◽  
2018 ◽  
Vol 495 ◽  
pp. 359-365 ◽  
Author(s):  
Delano Dias Schleder ◽  
Luiz Guilherme Buglione Peruch ◽  
Moisés Angel Poli ◽  
Tamiris Henrique Ferreira ◽  
Carlos Peres Silva ◽  
...  
Keyword(s):  
Growth Performance ◽  
Digestive Enzymes ◽  
Pacific White Shrimp ◽  
White Spot ◽  
White Shrimp ◽  
Spot Virus ◽  
Gut Morphology ◽  
Brown Seaweeds ◽  
Enzymes Activity

scholarly journals Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation

2016 ◽  
Vol 51 (11) ◽  
pp. 1799-1805 ◽  
Author(s):  
Genyess Ribeiro Arthur da Silva Vieira ◽  
◽  
Mariana Soares ◽  
Norha Constanza Bolívar Ramírez ◽  
Delano Dias Schleder ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Heterotrophic Bacteria ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Bacterial Microbiota ◽  
Marine Shrimp ◽  
Microbiological Analyses ◽  
Vibrio Spp

Abstract The objective of this work was to evaluate the effect of Lactobacillus plantarum on the preservation of fresh mussels and its effect on the attractiveness, consumption, and midgut bacterial microbiota of Pacific white shrimp broodstock. The experiment evaluated mussels stored with L. plantarum at 4ºC. The controls were: mussels stored at -18ºC without L. plantarum; mussels stored at -18ºC with L. plantarum; and mussels stored at 4ºC without L. plantarum. Microbiological analyses on mussels were performed on days 1, 7, 15, 30, 45, and 60 after processing. Additionally, mussels preserved with L. plantarum and stored at 4ºC, and mussels stored at -18ºC without L. plantarum were evaluated after 15 days for attractiveness, consumption, and midgut bacterial microbiota of shrimps. Mussels preserved with L. plantarum showed higher lactic acid bacteria counts and lower counts of Vibrio spp., as well as of total heterotrophic bacteria, after 60 days of storage. No differences were observed for attractiveness or consumption between treatments. The bacterial microbiota of midgut in shrimp fed mussels preserved with L. plantarum showed higher lactic acid bacteria count and lower Vibrio spp. The use of L. plantarum inhibits Vibrio spp. and preserves feed without changing attractiveness or consumption for shrimp.

scholarly journals Nannochloropsis spp. as Feed Additive for the Pacific White Shrimp: Effect on Midgut Microbiology, Thermal Shock Resistance and Immunology

Animals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 150
Author(s):  
Ariane Martins Guimarães ◽  
Cristhiane Guertler ◽  
Gabriella do Vale Pereira ◽  
Jaqueline da Rosa Coelho ◽  
Priscila Costa Costa Rezende ◽  
...  
Keyword(s):  
Thermal Shock ◽  
Thermal Shock Resistance ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Feed Additive ◽  
Immunological Parameters ◽  
The Pacific ◽  
Shock Resistance ◽  
Four Levels ◽  
Eicosapentaenoic Fatty Acid

This work aimed to evaluate Nannochloropsis spp. as feed additive in the diet of Pacific white shrimp for their effect on midgut microbiology, thermal shock resistance and immunological parameters. Initially, the digestibility of the microalgae meal was assessed, and the apparent digestibility coefficient (ADC) was determined. The ADC was, in general, high in lipids (78.88%) and eicosapentaenoic fatty acid (73.86%). Then, Nannochloropsis spp. were included in diets at four levels (0, 0.5, 1 and 2% inclusion). The shrimp were reared in 500 L clear water tanks containing 20 shrimp per tank with an initial weight of 6.05 ± 0.06 g and fed four times a day. Shrimp fed with supplemented diets containing Nannochloropsis spp. (0.5 and 2%) presented higher resistance to thermal shock when compared to the non-supplemented group (control). Shrimp fed with 1 and 2% of algae inclusion had a higher production of reactive oxygen species (ROS) when compared to other treatments. No statistical difference was observed in the immunological parameters and microbiology of the intestinal tract. Thus, the inclusion of Nannochloropsis spp. in shrimp diets at 0.5 and 2% levels increases resistance to thermal shock and ROS production in shrimp.

scholarly journals ADDITION OF Aurantiochytrium sp. MEAL IN THE DIET AFFECTS IMMUNITY AND THERMAL SHOCK RESISTANCE OF THE PACIFIC WHITE SHRIMP

2021 ◽  
Vol 47 ◽  
pp. e631
Author(s):  
Jamilly Sousa ROCHA ◽  
Mariana SOARES ◽  
Ariane Martins GUIMARÃES ◽  
Delano Dias SCHLEDER ◽  
Walter Quadros SEIFFERT ◽  
...  
Keyword(s):  
Thermal Shock ◽  
Water System ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Feed Additive ◽  
Immunological Parameters ◽  
Good Utilization ◽  
Apparent Digestibility Coefficient ◽  
The Pacific ◽  
Docosahexaenoic Fatty Acid

This paper reports the evaluation of digestibility, immunological parameters, and resistance to thermal shock at low temperature in Litopenaeus vannamei fed diets with diferent Aurantiochytrium sp. meal additions (0; 0.5; 1 and 2%). First, the apparent digestibility coefficient of the ingredient was determined. The digestibility of the microalgae meal was high for protein (74.90%); around 60% for lipids, and for docosahexaenoic fatty acid (DHA) it was 55.61%. After, shrimp rearing with the feed additive was carried out in a clear water system, containing 25 shrimp (initial weight: 4.89 ± 0.27 g) per 400 L tank. Feeding occurred four times a day. After a three-week period, immunological parameters were evaluated and thermal shock was performed. Animals fed 0.5% and 2% of the microalgae Aurantiochytrium sp. showed higher survival to thermal shock. In immunological analyses, the serum agglutiniting titer was higher (p <0.05) in the 0.5 and 2% additions of the microalgae meal, and the phenoloxidase activity (PO) was higher in the 1% addition (p <0.05). It is concluded that there is good utilization of the nutrients of Aurantiochytrium sp. meal by L. vannamei and its addition to the diet (0.5 and 1%) increased shrimp resistance to thermal shock.

A SNP Genetic Map for Pacific White Shrimp (Litopenaeus vannamei)

2010 ◽  
Author(s):  
Zhi-Qiang Du ◽  
Suneel K. Onteru ◽  
Danielle Gorbach ◽  
Max F. Rothschild
Keyword(s):  
Genetic Map ◽  
Litopenaeus Vannamei ◽  
Pacific White Shrimp ◽  
White Shrimp
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