Effect of different dietary protein levels and water salinities on biochemical heamolymph parameters of white leg shrimp (Litopenaeus vannamei) juvenile
2017
Masoumi, Z. | Zakeri, M. | Yavari, V. | Mousavi, S.M.
In this study, biochemical heamolymph parameters indices of the white leg shrimp (Litopenaeus vannamei) with three dietry protein levels(25, 35 and 45%) in the three levels of water salinity(0-3, 12-15 and 32-35 ppt) was studied. For experimental 350 shrimps with the average weight of 5.55±0.18 g and length of 8.81±0.15 cm were distributed randomly in 27 ten tones (length: 600 cm, width: 170 cm and height: 100 cm) concrete tanks. Experimental group were fed to satiation 4 times a day the experimental period. The results showed that at dietary protein levels of 35 and 45% and the water salinity of 32-35 ppt the amount of protein, urea, HDL and LDL increased (p≤ 0/05). Cholesterol and triglycerides levels in treatment with dietry protein level of 45% and the salinity of 32-35 ppt had increased. The glucose level of the plasma changed only by the modification of the protein level and had a revers relation with this variable (p≤ 0/05). However, different levels of protein and salinity had no effect on the amount of hemolymph uric acid. So besed biochemical heamolymph parameters on the results of this study, in dietry protein level 35% and salinity of 32-35 ppt and at least stress in the levels.
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Эту запись предоставил Iranian Fisheries Science Research Institute
