The Combined Use of Pediococcus pentosaceus and Fructooligosaccharide Improves Growth Performance, Immune Response, and Resistance of Whiteleg Shrimp Litopenaeus vannamei Against Vibrio parahaemolyticus
In this study, we evaluated the effect of probiotic bacteria supplemented at different inclusion levels in a control diet [basal diet containing 0.5% fructooligosaccharide (FOS)] on the growth performance, feed conversion ratio, immune response, and the disease resistance of whiteleg shrimp juvenile...
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Published in | Frontiers in microbiology Vol. 13; p. 826151 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
Switzerland
Frontiers Media S.A
25.02.2022
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Subjects | |
Online Access | Get full text |
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Summary: | In this study, we evaluated the effect of probiotic bacteria
supplemented at different inclusion levels in a control diet [basal diet containing 0.5% fructooligosaccharide (FOS)] on the growth performance, feed conversion ratio, immune response, and the disease resistance of whiteleg shrimp
juveniles against
. A control diet with 0.5% FOS but without
supplementation (Control) was prepared. In addition, three other test diets were also formulated: control diet supplemented with
at (i) 1 × 10
cfu g
diet (P1), (ii) 1 × 10
cfu g
diet (P2), or (iii) 1 × 10
cfu g
diet (P3). After a 60-day feeding trial, the experimental shrimps were challenged with
The results showed that dietary supplementation of
significantly improved the growth performance and immune responses of
juveniles. The juveniles that were fed with a P2 or P3 diet recorded the maximum increase in the final body weight, final length, weight gain, and survival rate. The total hemocyte counts, phenoloxidase, and lysozyme activity of shrimp fed with either of these two diets were significantly enhanced. The results also showed that juveniles fed with a P2 or P3 diet exhibited significantly lower mortality when challenged with
. Overall results suggested that a combination of
at the inclusion level of 1 × 10
cfu g
diet (P2) and 0.5% FOS could be considered as a potential synbiotic formulation for improving the growth, health, and robustness of
. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology Reviewed by: Peng Luo, South China Sea Institute of Oceanology (CAS), China; Ghasem Rashidian, Tarbiat Modares University, Iran Edited by: Mehdi Raissy, Islamic Azad University, Iran |
ISSN: | 1664-302X 1664-302X |
DOI: | 10.3389/fmicb.2022.826151 |