Métodos para determinação da digestibilidade aparente de dietas para camarão marinho suplementadas com probiótico

Buglione-Neto, Celso Carlos; Mouriño, J.L.P.; Vieira, Felipe do Nascimento; Silva, Bruno Corrêa da; Jatobá, Adolfo; Seiffert, Walter Quadros; Fracalossi, Débora Machado; Andreatta, Edemar Roberto

doi:10.1590/s0100-204x2013000800030

Cited by 8 publications

(5 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, the authors did not consider the possibility of using prebiotics or other ingredients that might favor the colonization of these probiotic bacteria in the diet, with a view to increasing the viability and the residence time of these microorganisms. In the present study, shrimp fed with the diet supplemented with probiotic presented a reduction in the concentration of total heterotrophic bacteria, corroborating similar findings in other studies (VIEIRA et al, 2008;JATOBÁ et al, 2011JATOBÁ et al, , 2017JATOBÁ et al, , 2018BUGLIONE-NETO et al, 2013), most likely owing to the production of extracellular compounds, such as organic acids and bacteriocins (FULLER, 2012).…”

Section: Discussionsupporting

confidence: 92%

“…The L. plantarum strain used in the present study has already demonstrated its probiotic potential to shrimp (L. vannamei), increasing survival after experimental infections against Vibrio spp. in post-larvae (BUGLIONE et al, 2008) and juveniles (VIEIRA et al, 2008(VIEIRA et al, , 2010, as well as shrimp reared on commercial farms (VIEIRA et al, 2016), increasing the digestibility of diets (BUGLIONE-NETO et al, 2013) and improving food conversion (VIEIRA et al, 2016), justifying its application regardless of the protein source used.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

EFEITO DA FONTE DE PROTEÍNA E PROBIOTICO SOBRE TRATO INTESTINAL DO CAMARÃO BRANCO PACÍFICO Litopenaeus vannamei

et al. 2018

Self Cite

View full text Add to dashboard Cite

This study aimed to evaluate the viability of supplementing two diets for the shrimp Litopenaeus vannamei with Lactobacillus plantarum. One using fish meal as a protein source and another using soy protein concentrate, as well as the effect of these formulations on shrimp intestinal microbiota. To assay probiotic viability in the formulated diets, the number of CFU g-1 was observed weekly over the course of four weeks. The viability of Lactobacillus plantarum in relation to the physical parameters of the diets, including stability, buoyancy, and expansion, was quantified. The effect of the diets on microbiota and intestinal tract morphology was determined by performing a 2x2 factorial experiment (two diets, with or without supplementation) in triplicate, totaling 12 experimental units, with five animals per unit, fed with 3.5% of biomass for 17 days. The concentration of lactic acid bacteria decreased over time, irrespective of protein source. The diet with fishmeal as a protein source, independent of probiotic supplementation, presented good stability and did not disintegrate after four hours. In contrast, the diet with soy protein concentrate, supplemented or not, disintegrated between 2.5 and 3 hours, presenting low stability. All diets presented 0% buoyancy. The expansion rate was higher in diets with soy protein concentrate, but without the influence probiotic supplementation or interaction between the factors. In the in vivo assay, both supplemented diets showed greater total heterotrophic bacteria count than without probiotic; however, no difference in count was noted in diets with different protein source. Lactic acid bacteria were only observed in the shrimp fed diets supplemented with probiotic. Histology of the intestinal tract showed that all intestines had intact, well-developed and well-organized cells, irrespective of diet. Thus, L. plantarum, when combined with different protein sources, produced similar effects on the structure and microbiota of the marine shrimp Litopenaeus vannamei.

show abstract

Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

EFEITO DA FONTE DE PROTEÍNA E PROBIOTICO SOBRE TRATO INTESTINAL DO CAMARÃO BRANCO PACÍFICO Litopenaeus vannamei

et al. 2018

Self Cite

View full text Add to dashboard Cite

show abstract

“…Several studies have reported that organic acids complemented by probiotics can improve performance parameters through the increased activity of digestive enzymes (Wang, 2007;Zhou et al, 2009), improving the digestion of macro and micro nutrients (Lin et al, 2004;Hossain et al, 2007) and the digestibility of protein (Lückstädt, 2008;Buglione-Neto et al, 2013), consequently improving feed conversion and specific growth rate (Kongnum and Hongpattarakere, 2012;Romano et al, 2015). Litopenaeus vannamei shrimp fed both organic salts, such as propionate and sodium butyrate, and the probiotic L. plantarum had higher final weight, feed efficiency, and survival when compared with the control group (Kongnum and Hongpattarakere, 2012;Silva et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

Effect of dietary supplementation with butyrate and probiotic on the survival of Pacific white shrimp after challenge with Vibrio alginolyticus

et al. 2017

Self Cite

View full text Add to dashboard Cite

This study evaluated the performance, immunology, and survival of the Pacific white shrimp Litopenaeus vannamei to experimental challenge to Vibrio alginolyticus based on the use of the probiotic Lactobacillus plantarum and the combined use of probiotic and butyrate. Four different diets resulted from the addition of additives: butyrate, probiotic, butyrate + probiotic, and control (no additives). The attractiveness of the diets was assessed by the percentage of positive choices and rejections, using a dual-choice Y-maze format aquarium. The shrimps were fed during four weeks and performance parameters, intestinal microbiota, and immunological parameters were all evaluated. Subsequently, the shrimps were challenged with V. alginolyticus and after 48 h, survival and immunological parameters were evaluated. The results showed increased attractiveness and intake, but only with diets supplemented with sodium butyrate. However, other diets were not rejected. No difference in performance or immunological parameters was observed among the different diets. Also, among the treatments, no difference in Vibrio spp., or total heterotrophic bacteria counts, was found in the intestinal tract. However, the lactic acid bacteria count was higher in the intestinal tract of shrimps fed diets supplemented with probiotic. After bacterial challenge, shrimp fed all diets had a greater survival when compared with the control group. Lactobacillus plantarum and sodium butyrate increase the resistance of shrimp to infection with V. alginolyticus, but do so without affecting performance, immunological parameters, or Vibrio spp., and total heterotrophic bacteria counts in the intestinal tract.

show abstract

“…The same result was observed in L. vannamei fed ration supplemented with L. plantarum (Vieira et al, 2008;Ramírez et al, 2013). In addition, L. plantarum isolated from L. vannamei midgut has potential as a probiotic, inhibiting the growth of pathogenic bacteria, and enhancing the immunological system (Vieira et al, 2007, Vieira et al, 2013.…”

Section: Resultsmentioning

confidence: 99%

“…In addition, using lactic acid bacteria as a feed preservative can have probiotic effects. Several studies have shown the probiotic benefits for marine shrimp by improving the balance of midgut microbiota (Vieira et al, 2008;Zhang et al, 2009), survival (Pham et al, 2014), resistance to infection (Chiu et al, 2007;Vieira et al, 2007), immunostimulation (Tseng et al, 2009;NavinChandran et al, 2014), and digestibility (Buglione-Neto et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation

Vieira

Soares

Ramírez

et al. 2016

Pesq. agropec. bras.

Self Cite

View full text Add to dashboard Cite

The objective of this work was to evaluate the effect of Lactobacillus plantarum on the preservation of fresh mussels and its effect on the attractiveness, consumption, and midgut bacterial microbiota of Pacific white shrimp broodstock. The experiment evaluated mussels stored with L. plantarum at 4ºC. The controls were: mussels stored at -18ºC without L. plantarum; mussels stored at -18ºC with L. plantarum; and mussels stored at 4ºC without L. plantarum. Microbiological analyses on mussels were performed on days 1, 7, 15, 30, 45, and 60 after processing. Additionally, mussels preserved with L. plantarum and stored at 4ºC, and mussels stored at -18ºC without L. plantarum were evaluated after 15 days for attractiveness, consumption, and midgut bacterial microbiota of shrimps. Mussels preserved with L. plantarum showed higher lactic acid bacteria counts and lower counts of Vibrio spp., as well as of total heterotrophic bacteria, after 60 days of storage. No differences were observed for attractiveness or consumption between treatments. The bacterial microbiota of midgut in shrimp fed mussels preserved with L. plantarum showed higher lactic acid bacteria count and lower Vibrio spp. The use of L. plantarum inhibits Vibrio spp. and preserves feed without changing attractiveness or consumption for shrimp.

show abstract

Métodos para determinação da digestibilidade aparente de dietas para camarão marinho suplementadas com probiótico

Cited by 8 publications

References 22 publications

EFEITO DA FONTE DE PROTEÍNA E PROBIOTICO SOBRE TRATO INTESTINAL DO CAMARÃO BRANCO PACÍFICO Litopenaeus vannamei

EFEITO DA FONTE DE PROTEÍNA E PROBIOTICO SOBRE TRATO INTESTINAL DO CAMARÃO BRANCO PACÍFICO Litopenaeus vannamei

Effect of dietary supplementation with butyrate and probiotic on the survival of Pacific white shrimp after challenge with Vibrio alginolyticus

Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation

Contact Info

Product

Resources

About