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Brown seaweeds as feed additive for white-leg shrimp: effects on thermal stress resistance, midgut microbiology, and immunology

  • 22ND INTERNATIONAL SEAWEED SYMPOSIUM, COPENHAGEN
  • Published:
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Abstract

This study evaluated the midgut microbiology, hemato-immunological parameters and the resistance to thermal shock of the white-leg shrimp Litopenaeus vannamei fed with diets containing 0.5, 2, and 4% of the brown seaweeds Undaria pinnatifida and Sargassum filipendula. Shrimp were reared in clear seawater for 15 days in seven 800-L tanks with 100 shrimp (5.9 ± 0.2 g), under constant aeration and temperature (29 °C), with 80% daily water exchange. Animals were fed four times per day (6% of biomass) during the experimental period. At day 16, bacterial count of midgut and hemato-immunological parameters were assessed before the thermal shock; during thermal shock, shrimp were transferred from seawater at 29 to 12.5 °C for 1 h, and then back to 29 °C, and kept for 48 h to estimate the cumulative mortality. Animals fed with 4% of U. pinnatifida had lower Vibrio spp. quantity in the midgut and showed an overall improvement of evaluated hemato-immunological parameters; however, only phenoloxidase activity was statistically significant. Those fed with 0.5 and 2% of S. filipendula showed lower cumulative mortality after thermal shock, in comparison with control and those fed with 4% of this species. Increasing levels of U. pinnatifida had negative effects on thermal shock resistance. In conclusion, U. pinnatifida enhances shrimp immunity and specifically inhibit Vibrio spp., while S. filipendula increases shrimp resistance to thermal variation.

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Acknowledgments

This work was supported by FAPESC, CAPES, and CNPq. We are thankful for Gonzalo Soriano from Soriano SA. for providing the Undaria dry biomass. Delano Dias Schleder received scholarship from CAPES and training license from Instituto Federal Catarinense – campus Araquari (IFCCA). The research fellowship from CNPq on behalf of Felipe Vieira, Walter Seiffert, Marcelo Maraschin, and Leila Hayashi are acknowledged.

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Authors and Affiliations

  1. Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Departamento de Aquicultura, Laboratório de Camarões Marinhos, 503 Servidão dos Coroas, Barra da Lagoa, 88061-600, Florianópolis, Santa Catarina, Brazil

    Delano Dias Schleder, Juliana Ribeiro da Rosa, Ariane Martins Guimarães, Walter Quadros Seiffert, Felipe do Nascimento Vieira, Leila Hayashi & Edemar Roberto Andreatta

  2. Instituto Federal Catarinense - Campus de Araquari, BR 280 road, km 27, Araquari, SC, 89245-000, Brazil

    Delano Dias Schleder

  3. Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Departamento de Fitotecnia, Laboratório de Morfogênese e Bioquímica Vegetal, 1346 Admar Gonzaga, Itacorubi, 88034-001, Florianópolis, Santa Catarina, Brazil

    Fernanda Ramlov & Marcelo Maraschin

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  1. Delano Dias Schleder
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  2. Juliana Ribeiro da Rosa
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  3. Ariane Martins Guimarães
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  4. Fernanda Ramlov
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  7. Felipe do Nascimento Vieira
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  8. Leila Hayashi
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  9. Edemar Roberto Andreatta
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Correspondence to Delano Dias Schleder.

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Schleder, D.D., da Rosa, J.R., Guimarães, A.M. et al. Brown seaweeds as feed additive for white-leg shrimp: effects on thermal stress resistance, midgut microbiology, and immunology. J Appl Phycol 29, 2471–2477 (2017). https://doi.org/10.1007/s10811-017-1129-z

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  • DOI: https://doi.org/10.1007/s10811-017-1129-z

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