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1 August 2012 Probiotic (Bacillus coagulans) Cells in the Diet Benefit the White Shrimp Litopenaeus vannamei
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Abstract

We evaluated the effects of the dead probiotic Bacillus coagulons as a diet additive on growth performance, survival rate, digestive enzymes, and meat quality of the white shrimp Litopenaeus vannamei. Two treatment groups (T-1 and T-2) and a control group, each with 3 replicates, were established. The shrimp in the control were fed a basal diet, and those in T-1 and T-2 were fed with a basal diet containing viable and dead probiotic cells, respectively. After 50 days of culture, the addition of the probiotic resulted in greater (P < 0.05) final weight and daily weight gain, and survival rate. As for growth performance, the highest values (P < 0.05) were observed in T-1. Higher activities (P < 0.05) of protease, amylase, and lipase were also found in T-1 compared with T-2 and the control. No significant differences appeared in the muscle compositions of moisture, crude protein, and ash. However, the group that received viable probiotic showed greater (P < 0.05) muscle crude fat composition than that seen in the control group. In addition, greater (P < 0.05) inosinic acid content was observed in T-1. Our results showed that the dietary supplementation of both viable and dead probiotic, especially viable, can improve growth and survival rates of white shrimp.

Yanbo Wang, Linglin Fu, and Junda Lin "Probiotic (Bacillus coagulans) Cells in the Diet Benefit the White Shrimp Litopenaeus vannamei," Journal of Shellfish Research 31(3), (1 August 2012). https://doi.org/10.2983/035.031.0333
Published: 1 August 2012
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