Effect of probiotics treatment on growth, digestibility and Vibrio control in Kuruma shrimp Marsupenaeus japonicus reared in a closed recirculating system
2008
Mochizuki, H.(Tokyo Univ. of Marine Science and Technology (Japan)) | Takeuchi, T.
We evaluated the effect of probiotics treatment on growth, digestibility and immunity against Vibrio bacteria in Kuruma shrimp, Marsupnaeus japonicus, which were reared in a closed recirculating system. The experimental shrimp were divided into four groups as follows: the control group was fed with the control diet and reared in the water without probiotics; the probiotics diet group was fed with the diet containing probiotics and reared in the water without probiotics; the water supply group was fed with the control diet and reared in the water with probiotics; the combination group was fed with the diet containing probiotics and reared in the water with probiotics. Growth in three groups treated with probiotics was significantly higher (P0.05) than that in the control group. Protein, fat and phosphorus contents in the whole body of the shrimp in the probiotics treated groups were higher, while protein and fat contents in the feces were lower than those in the control group. The number of Vibrio bacteria in the shrimp bodies and in the rearing water in the probiotics treated groups, were significantly smaller (P0.05) than that in the control group. As to the tests of air-exposed stress in sawdust and heat stress in water, the shrimp in the probiotics treated groups gained a higher tolerance of air-exposed and heat compared with the shrimp in the control group. Results indicated that probiotics supplied in the diet and/or in the rearing water, improved the growth of the shrimp and the digestibility of protein and fat, controlled the vibrio bacteria in shrimp bodies and in the rearing water, and therefore shrimp built up stronger resistance to stress conditions.
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