1. Supplementation of Yeast Extract to Practical Diet Improves the Growth, Anti-Oxidative Capacity and Intestinal Morphology of Shrimp Litopenaeus vannamei
- Author
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Wenbing Zhang, Shuoli Ma, Weihua Gao, Xiaoxia Wang, and Kangsen Mai
- Subjects
animal structures ,biology ,Chemistry ,Vibrio parahaemolyticus ,fungi ,Litopenaeus ,Ocean Engineering ,Glutathione ,Intestinal morphology ,Oceanography ,biology.organism_classification ,Shrimp ,chemistry.chemical_compound ,Fish meal ,Yeast extract ,Food science ,Anti oxidative - Abstract
Two control diets based on the commercial formula were designed to contain high (27%, D1) and low (22%, D2) levels of fish meal, respectively. Into D2, 500, 1000 and 1500 mg kg−1 of yeast extract were added, respectively, yielding three experimental diets (YE1 through YE3). Shrimp (initial body weight 0.30 g ± 0.02 g) were fed with the experimental diets, five tanks each diet and 30 shrimp individuals each tank, for 8 weeks, and then challenged with Vibrio parahaemolyticus. The results showed that the specific growth rate (SGR) of shrimp in D2 was significantly lower than that of shrimp in D1 (P 0.05). YE significantly improved the activity of glutathione S-transferase. The concentration of glutathione (GSH) and the total serum anti-oxidative capacity (T-AOC) of D1 were significantly higher than those of shrimp feeding other diets (P 0.05). In conclusion, 1000–1500 mg kg−1 of YE was suggested to be supplemented into the practical diets to improve the growth, anti-oxidative capacity and intestinal morphology of shrimp L. vannamei.
- Published
- 2019