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Red hybrid tilapia Oreochromis mossambicus×O. niloticus fingerlings were fed diets containing 0, 2.5, 5.0, 10.0, 20.0 and 40.0 mg/kg, and 0, 2.5, 5.0, 7.5, 10.0 and 20.0 mg/kg of riboflavin in separate 8 and 12 wk feeding studies, respectively. The dietary riboflavin level required to provide maximum growth and survival, and prevent deficiency symptoms in red hybrid tilapia fingerlings was found to be approximately 5 mg/kg of diet. In both trials, fish fed the diet devoid of supplemental riboflavin exhibited anorexia, reduced growth and nervous symptoms after 4–6 wk. Mortality began to occur after the sixth week. None of these abnormalities were observed during the first 6 wk in fish fed the riboflavin supplemented diets. However, by the seventh week, fish fed the diet supplemented with 2.5 mg/kg of riboflavin showed reduced appetite and growth rate. In both experiments, short body dwarfism was observed during week 8 for fish fed the diet without riboflavin supplementation. In experiment 1, fish fed the riboflavin‐deficient diet had lens cataracts at week 8. This deficiency sign was not observed in experiment 2. Histological studies of liver, kidney, spleen, lateral muscle, gill and gastrointestinal tract revealed no major histopathological changes.

Gut bacteria may contribute significantly to the growth and survival of cultured shrimp, although little is known about factors that affect bacterial community structure in shrimp guts. The objective of this study was to determine the abundance and species composition of gut bacteria in juvenile white shrimp Litopenaeus vannamei reared in two different environments. Eight 120‐L tanks were stocked at a density of 8 shrimphank. Two treatments were tested for 10 d and consisted of tanks receiving flow‐through water from one of two sources: 1) well water pumped from a sea‐water aquifer (Well treatment), and 2) pond water pumped from an intensive shrimp pond (Pond treatment). Shrimp mid‐ and hindguts were excised on days 1, 3, 6, and 10 for enumeration of gram‐negative, aerobic bacteria by quantifying colony‐forming units (CFU) using standard microbiological plating techniques. Identification of bacterial isolates was made using the Biologa® GN Microplate system. Bacterial numbers were significantly greater (P > 0.05) in Well shrimp than in Pond shrimp on days 1 and 3. Following day 3, a decrease in bacterial numbers occurred in the Well shrimp, and no significant differences between treatments were observed on days 6 or 10. Guts from Well shrimp were dominated by Vibrio and Aero‐monas, and these two genera accounted for 80–851 of the bacteria on each sampling day. Guts from Pond shrimp exhibited a greater bacterial diversity and were dominated by Vibrio, Aeromonas, and Pseudomonas. Flavobacterium were identified in the guts of Pond shrimp on days 3 and 10, but were not identified in any of the Well shrimp. A greater understanding of gut bacteria‐shrimp interactions could lead to increased production and profitability for shrimp farmers through the development of more cost‐effective feeds and novel disease control strategies.

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Brucella suis infection was diagnosed in a man from Tonga, Polynesia, who had butchered swine in Oregon, USA. Although the US commercial swine herd is designated brucellosis-free, exposure history suggested infection from commercial pigs. We used whole-genome sequencing to determine that the man was infected in Tonga, averting a field investigation.

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