Study on effects of ethanol tumeric (Curcuma longa Linn.) extract on Vibrio spp., growth and immunity of white shrimp (Litopenaeus vannamei)
2010
Ong-ard Lawhavinit(Kasetsart University, Bangkok (Thailand). Faculty of Veterinary Medicine. Department of Microbiology and Immunology) E-mail:[email protected] | Pronchai Sincharoenpokai(Kasetsart University, Bangkok (Thailand). Faculty of Veterinary Medicine. Department of Microbiology and Immunology) | Patcharee Sunthornandh(Kasetsart University, Bangkok (Thailand). Faculty of Science. Department of Microbiology)
Effects of ethanol turmeric extract on Vibrio spp. in white shrimp (Litopenaeus vannamei) were investigated. It found that the ethanol turmeric extract inhibit the tested Vibrio spp. and the MICs of ethanol turmeric extract on Vibrio harveyi, V. cholera, V. parahaemolyticus, V. alginolyticus, V. vulnificus and V. fluvialis were 0.47, 0.47, 0.94, 0.47, 3.75 and 0.47 mg/disc, respectively. Effects of ethanol turmeric extraction on survival rate, feed conversion ratio and growth rate of white shrimp were examined by using differential levels of ethanol turmeric extract in feed. The results showed that there was no significantly different in survival rate and water quality (p GT 0.05). However, the percentage of average diary growth and weight gained were significantly higher with feed contained turmeric at 7.5 and 15 g/kg of feed when compared with control (p LT 0.05). The efficacy of ethanol turmeric extract as an immunostimulant for white shrimp showed that the total hemocyte, phenoloxidase activity and bactericidal activity were increase follow with the levels of ethanol turmeric extract in feed and the higher ratio of ethanol turmeric extract was 15 g/kg of feed. It was found that, the effect of ethanol turmeric extract at the ratio 15 g/kg of feed on survival rate of white shrimp immerged with Vibrio harveyii was higher than the control group and significantly different (p LT 0.05).
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