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Effects of dietary medicinal herbs and Bacillus on survival, growth, body composition, and digestive enzyme activity of the white shrimp Litopenaeus vannamei

文献类型： 外文期刊

作者： Yu, Ming-Chao 1 ; Li, Zhuo-Jia 1 ; Lin, Hei-Zhao 1 ; Wen, Guo-Liang 1 ; Ma, Shen 2 ;

作者机构： 1.CAFS, S China Sea Fisheries Res Inst, Guangzhou 510300, Guangdong, Peoples R China

2.Ocean Univ China, Minist Educ, Key Lab Mariculture, Qingdao 266003, Peoples R China

关键词： Bacillus;Body composition;Digestive enzyme activity;Growth;Litopenaeus vannamei;Medicinal herbs

期刊名称：AQUACULTURE INTERNATIONAL （ 影响因子：2.235； 五年影响因子：2.616 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： The basal diet (C), with 0.20% medicinal herbs (M) and 0.30% Bacillus (BM1), with 0.10% medicinal herbs and 0.15% Bacillus (BM2), and with 0.30% Bacillus (B), was used to feed white shrimps (Litopenaeus vannamei) (1.91 +/- A 0.03 g) in order to assess survival, growth, body composition, and digestive enzyme activity. At the end of the feeding trial, survival ranged from 95.83 to 98.33% with no significant difference (P > 0.05) among all groups. Growth measured as weight gain was significantly (P < 0.05) higher in shrimp fed with BM2, BM1, and M compared to that of C. However, no significant differences were found among B, BM1, and M. In the case of specific growth rate, the shrimp fed with BM1 and BM2 exhibited significantly (P < 0.05) higher values than that of C. The contents of body moisture, crude protein, and ash seemed to be unaffected by the feed supplements, though lipid content was found to be significantly (P < 0.05) different among the treatments. The shrimp fed with BM1 and BM2 had the lowest and highest lipid contents, respectively. The digestive enzyme activity assessed using shrimp hepatopancreas revealed that the activities of amylase and protease in shrimp fed with BM2 were significantly (P < 0.05) higher than those of C at the end of the 2nd and 6th weeks. However, better performance of the specific amylase activity was shown by the shrimp fed with B at the end of the 8th week.

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