HAEMATO-IMMUNOLOGICAL RESPONSES IN PACIFIC WHITE SHRIMP, LITOPENAEUS VANNAMEI FED WITH SELECTED DIETARY PHYTOBIOTICS
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Date
2018-11
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SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517 502, ANDHRA PRADESH (INDIA)
Abstract
A study was carried out to evaluate the effect of adding three levels of
garlic powder and tamarind pulp powder at 0.1, 0.5 and 1.0% in a basal diet
(commercial pellet feed) of Pacific white shrimp, Litopenaeus vannamei
juveniles (5.51±0.34 g) on growth performance, survival rate, haematological
and immunological parameters. This study also evaluated the utilization of
garlic powder and tamarind pulp powder in the diets of L. vannamei as
antibacterial agent against vibrio harveyi infection. The experiment was
carried out for 49 days as two set ups. In experimental set up-1, L. vannamei
were fed on four experimental diets with 0% (G0), 0.1% (G1), 0.5% (G2) and
1.0% (G3) of garlic powder in basal diet. Similarly, experimental set up-2
consisted of four experimental diets with 0% (T0), 0.1% (T1), 0.5% (T2) and
1.0% (T3) of tamarind pulp powder in basal diet. After 49 days of feeding
trial, shrimp were challenged with vibrio harveyi by intramuscular injectionand observed for 72 hrs at every 12 hrs interval, to determine survival rate. The dietary garlic and tamarind pulp powder inclusion at three different
levels had significantly (p 0.05) different between T2 and T3. Survival rate was not
significantly different among T2, T3 and T1. After the feeding trial, shrimp fed
with different doses of the garlic and tamarind diets had higher survival rates
compared to the controls from 12-72 hrs of challenge by Vibrio harveyi. Among the garlic inclusion diets a significantly (p
0.05) different between T2 and T3 after 60 and 72 hrs of Vibrio harveyi
challenge. The results indicate that garlic and tamarind powders at 0.5%
inclusion can be recommended as supplements to L. vannamei feed to
increase growth, survival, immunity, and disease resistance against the
pathogen, V. harveyi.
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