Evaluation of hatching mixed probiotics effects on water quality, larval development, thermal, hyposalinity shocks of kuruma shrimp, Penaeus japonicus (Bate 1888)

International Aquatic Research

دوره 16، شماره 3، آذر 2024، صفحه 257-269   

نوع مقاله: Original research

شناسه دیجیتال (DOI): 10.22034/iar.2024.1999915.1541

نویسندگان

El-Sayed Hemdan Eissa¹؛ Hagar Sedeek Dighiesh²؛ Sara F. Ghanem³؛ Mohammad Bodrul Bodrul Munir⁴؛ Muhammad Syafaat⁵؛ Moaheda E. H. Eissa⁶؛ Ammar AL-Farga^{* 7}؛ Zulhisyam Abdul Kari⁸؛ Nadia N.B. Abd El-Hamed⁹

¹Fish Research Centre, Faculty of Environmental Agricultural Sciences, Arish University, El-Arish, Egypt

²Department of Aquaculture, Faculty of Fish Resources, Suez University, P.O. Box:43512, Suez, Egypt

³National Institute of Oceanography and Fisheries, NIOF, Egypt

⁴Faculty of Agriculture, Universiti Islam Sultan Sharif Ali, Sinaut Campus, Tutong TB1741, Brunei Darussalam

⁵National Research and Innovation Agency (BRIN), Jakarta, Indonesia

⁶Department of Biotechnology, Fish farming and technology institute, Suez Canal University, Ismailia, Egypt

⁷Department of Biochemistry, Faculty of Science University of Jeddah, Saudi Arabia

⁸Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Jeli 17600, Kelantan, Malaysia

⁹Department of Basic Science, Labor University, Kafr El-Sheikh, Egypt

چکیده

This research aimed to investigate how different doses of hatchery probiotic affected water quality, thermal shock, hyposalinity stress tolerance, growth, survival, and metamorphosis rate of kuruma shrimp (Penaeus japonicus) larvae. The probiotic was added to the water in three concentrations: 2 (T1), 3 (T2), and 4 (T3) gm/m3 respectively, as well as a control group (T0) (without probiotic); then the diets were fed to triplicate groups of shrimps. Obtained results pointed out that the probiotic treatments significantly improved growth, metamorphosis, and survival rate of the various shrimp larval stages. Furthermore, there was a favorable effect on shrimp larvae tolerance to temperature shock and
hyposalinity stress. Probiotics reduced the quantities of ammonia and nitrite in water while increasing the pH level. Therefore, application of probiotic had beneficial effects on the kuruma shrimp larviculture as well as the water quality parameters.

کلیدواژه‌ها

Probiotic؛ Penaeus japonicus؛ Growth؛ Survival rate؛ Metamorphosis rate؛ Hyposalinity shock؛ Thermal shock resistance؛ Water quality