Increased resistance to thermal shock in pacific white shrimp fed on green algae and its effect in conjunction with probiotics

International Aquatic Research

مقاله 3، دوره 15، شماره 2، شهریور 2023، صفحه 123-134   

نوع مقاله: Original research

شناسه دیجیتال (DOI): 10.22034/iar.2023.1968874.1337

نویسندگان

Jaqueline da Rosa Coelho^{* 1}؛ Uclédia Roberta Alberto Santos²؛ Priscila Costa Rezende¹؛ Norha Constanza Bolívar Ramírez¹؛ Felipe Nascimento Vieira¹

¹Universidade Federal de Santa Catarina – UFSC, Departamento de Aquicultura, Laboratório de Camarões Marinhos – LCM. Rua dos Coroas, 503, Barra da Lagoa, CEP: 88061-600, Florianópolis, SC, Brazil

²Universidade Federal de Santa Catarina – UFSC, Departamento de Bioquímica, Laboratório de Biomarcadores de Contaminação Aquática e Imunoquímica – LABCAI. Servidão Caminho do Pôrto, 1, Itacorubi, CEP: 88034257, Florianópolis, SC, Brazil

چکیده

This study aimed to evaluate the in vivo effect of the macroalgae Ulva ohnoi, alone and combined with the probiotic Lactobacillus plantarum, on zootechnical, immunological, and microbiological performance, thermal resistance and survival of Litopenaeus vannamei challenged with Vibrio parahaemolyticus. The shrimp were fed four diets: control, seaweed, probiotic, and a combination of seaweed + probiotic. After six weeks, a significant difference between the control and probiotic, and the control and seaweed treatments was demonstrated in shrimp challenged with Vibrio, with the highest percentage of mortality being observed in the group fed only with seaweed, followed by probiotic, seaweed + probiotic, and control. The control and seaweed treatment groups also showed a significant difference in resistance to thermal shock. The animals treated with the control diet had the highest mortality rate, followed by seaweed + probiotic, probiotic, and seaweed. The zootechnical, immunological, and microbiological parameters did not differ significantly among treatments. In conclusion, the use of U. ohnoi alone demonstrated a positive effect on thermal shock resistance but did not demonstrate protection against infection caused by V. parahaemolyticus. On the other hand, its combined use with L. plantarum in the diets did not have a positive effect on the parameters evaluated.

کلیدواژه‌ها

Litopenaeus vannamei؛ Ulva ohnoi؛ Lactobacillus plantarum؛ Vibrio؛ Thermal shock