Effects of the Vibrio alginolyticus Probiotic, -1,3/1,6-Glucans and Temperature on Shrimp Production (original) (raw)

The main task of this research was to test certain health management strategies for cultured shrimp in order to improve overall production variables (yield, survival rate, weight and feed conversion ratio FCR). To do so, four thorough studies were conducted with an emphasis on the use of three factors: the probiotic Vibrio alginolyticus (Ili strain), -1,3/1,6-glucans and controlled water temperature. In the first experiment 45-day old postlarvae (PL45) were fed (or not) -1,3/1,6-glucans, and the water temperature was kept at 24 or 31°C. As a consequence, less shrimp with white spot disease (WSD) injuries were detected when they were fed -1,3/1,6-glucans and kept at 31°C. In the second experiment, the effect of administrating -1,3/1,6-glucans from a nursery phase was tested. Larvae (Nauplius 5 PL4) were reared with the probiotic. At the nursery and grow-out phases shrimp were separated into two groups: the first received -1,3/1,6-glucans while the other did not. In the ponds where an...