Growth and Lipid Metabolism of the Pacific White Shrimp<i>Litopenaeus vannamei</i>at Different Salinities

Chen, Ke; Li, Erchao; Gan, Lei; Wang, Xiaodan; Xu, Chang; Lin, Heizhao; Qin, Jianguang; Chen, Liqiao

doi:10.2983/035.033.0317

Cited by 87 publications

(59 citation statements)

References 51 publications

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“…The increase in dietary lipid significantly reduced the mRNA expression of TNF‐α at 3 psu in this study, because higher dietary lipid can act as immunostimulant to benefit the growth and immunity of shrimp at low salinity (Zhang et al., ). Meanwhile, a high lipid content in the diet can produce more free fatty acid and can help relieve osmotic stress at low salinity (Chen et al., ; Sui, Wille, Cheng, & Sorgeloos, ).…”

Section: Discussionmentioning

confidence: 99%

Effect of dietary lipid level on growth, lipid metabolism and health status of the Pacific white shrimpLitopenaeus vannameiat two salinities

Liu

et al. 2017

Aquacult Nutr

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Three isonitrogenous diets containing 60 g kg -1, 90 g kg -1 or 120 g kg -1 lipid were formulated and fed to the Litopenaeus vannamei (2.00 ± 0.08 g) under two salinities (25 or 3 psu) in triplicate for 8 weeks. Shrimp fed 90 g kg -1 lipid had higher weight gain and specific growth rate than shrimp fed the other two diets regardless of salinity, and the hepatosomatic index increased with increasing dietary lipid at both salinities. The shrimp at 3 psu had significantly lower survival and ash content, higher condition factor, weight gain and specific growth rate than the shrimp at 25 psu. Increasing dietary lipid level induced the accumulation of serum MDA regardless of salinity, and at 3 psu, it reduced the serum GOT and GPT activities and the mRNA expression of TNF-α in intestine and gill of L. vannamei. The hepatopancreatic triacylglycerol lipase (TGL) and CPT-1 mRNA expression showed the highest value in shrimp fed 90 g kg -1 lipid diet at 3 psu. This study indicates that 120 g kg -1 dietary lipid may negatively affect the growth and induce oxidative damage in shrimp, but can improve immune defence at low salinity; 60 g kg -1 dietary lipid cannot afford the growth and either has no positive impact on the immunology for L. vannamei at 3 psu. K E Y W O R D Sgrowth, health status, histology, lipid, Litopenaeus vannamei, salinity | INTRODUCTIONThe Pacific white shrimp Litopenaeus vannamei is a popular species for commercial aquaculture production in the world because of its high tolerance of salinity from 1 to 50 practical salinity unit (psu) (Cheng, Hu, Liu, Zheng, & Qi, 2006;Pante, 1990;Saoud, Davis, & Rouse, 2003).However, poor survival and growth performance (Diaz, Farfan, Sierra, & Re, 2001;Li et al., 2007), low stress tolerance and disease resistance (Li et al., 2007Lin & Chen, 2001, 2003 Hwang, 2008). Therefore, the provision of sufficient nutrients and energy through dietary manipulation is effective to enhance the ability for L. vannamei to adapt to low salinity (Li et al., 2011Schwartz, Austen, & Wasserman, 1979;Tseng & Hwang, 2008;Welcomme & Devos, 1991).Lipids have the highest energy density among the three major nutri- In this study, two levels of salinity were set at 3 psu and 25 psu.The former is the salinity usually used for L. vannamei culture in inland saline water, and the latter is the salinity close to the isotonic point | MATERIALS AND METHODS | Experimental dietsThree isonitrogenous practical diets (380 g kg -1 crude protein) were formulated with three levels of crude lipid (60, 90 or 120 g kg).Before adding oil (fish oil: soybean oil = 1:1), all dry ingredients were finely ground and mixed thoroughly. The mixture was dissolved by adding water (250 ml/kg) and then extruded into 2-mm-diameter pellets using a meat grinder. The scattered pellets were air-dried at room temperature to <100g dry matter/kg moisture. Pellets were sieved to various sizes and stored at −20°C until use. Ingredient and proximate composition of the experimental diets are presented in Table 1. adding seawater a...

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Section: Discussionmentioning

confidence: 99%

Effect of dietary lipid level on growth, lipid metabolism and health status of the Pacific white shrimpLitopenaeus vannameiat two salinities

Liu

et al. 2017

Aquacult Nutr

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“…In our study, shrimp fed diet with S. platensis showed higher levels of omega‐3 PUFAs (DHA and EPA), while these fatty acids were lower in diets contained S. platensis compared to control diet. Although marine shrimp are believed to have a limited ability to elongate and desaturate ALA to PUFAs, such as EPA and DHA (Gonzalez‐Felix et al., ; Kayama, Hirata, Kanazawa, Tokiwa & Saito, ), L. vannamei has demonstrated to have the potential ability to convert ALA to DHA and EPA (Chen et al., ; Li et al., ). Given the higher level of ALA in diets contain S. platensis compared to control diet, it is likely that S. platensis could improve the conversion of ALA to EPA and DHA in L. vannamei .…”

Section: Discussionmentioning

confidence: 99%

Partial and total replacement of fish meal by marine microalgaSpirulina platensisin the diet of Pacific white shrimpLitopenaeus vannamei: Growth, digestive enzyme activities, fatty acid composition and responses to ammonia and hypoxia stress

et al. 2017

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In the this study, we evaluated the effect of replacement of fish meal by a marine microalgae Spirulina platensis on growth, digestive enzyme activities, fatty acid composition and responses to ammonia and hypoxia stress in Pacific white shrimp Litopenaeus vannamei (2.6 ± 0.2 g). Experimental diets contained S. platensis at 0%, 25%, 50%, 75% and 100% replacement levels. After 8 weeks of feeding trial, growth parameters and proximate body composition were not significantly different among treatments (p > .05). Amylase and lipase activities did not show any significant differences between control group and other experimental diets (p > .05), while activities of trypsin and chymotrypsin were significantly higher in shrimp fed diet with 50% substitution of microalgae compared to control group. Fatty acid contents, particularly polyunsaturated fatty acids (PUFAs) including arachidonic acid (ARA), docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), were significantly higher in control diet compared to other experimental diets. On the contrary, the majority of fatty acids including the contents of PUFAs in the whole body of L. vannamei fed with different levels of S. platensis were significantly higher compared to those of control group. After 48‐h exposure to ammonia, survival per cent was not statistically different between all groups (p > .05), but in hypoxia challenge, the survival per cent of control group was significantly less than that of treatments fed diets contained S. platensis (p < .05). Altogether, our results demonstrated the effectiveness of S. platensis as a reliable protein source for substitution of fish meal in shrimp aquaculture.

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“…A study (an 8‐week growth trail) in our laboratory detected the activities of ELOVL6, Δ6 and Δ5FAD in the hepatopancreas of L. vannamei , and those enzyme activities tended to increase at low salinity (Chen et al . ). Also, the LNA was significantly higher in the shrimp hepatopancreas at 3 psu than that at other salinities 30 or 17 psu.…”

Section: Nutritional Requirements Of Litopenaeus Vannamei At Low Salimentioning

confidence: 97%

“…These findings indicate that as a marine species, L. vannamei has the ability to synthesize both DHA and EPA from LNA, and ambient low salinity may improve the ability to synthesize more n‐3 LC‐PUFA, especially EPA and DHA to reduce stress at low salinity (Chen et al . ). To further prove this hypothesis, juvenile L. vannamei were fed six diets containing different lipid sources including soya bean oil (SO), beef tallow (BT), fish oil (FO), linseed oil (LO) and equal combinations of SO+BT+FO (SBF) or SO+BT+LO (SBL) for 8 weeks at 3 psu.…”

Section: Nutritional Requirements Of Litopenaeus Vannamei At Low Salimentioning

confidence: 97%

Physiological change and nutritional requirement of Pacific white shrimp Litopenaeus vannamei at low salinity

Wang

Chen

et al. 2015

Reviews in Aquaculture

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The Pacific white shrimp Litopenaeus vannamei is a euryhaline species with optimal salinity of 20-25 practical salinity unit (psu) for growth and survival, but has been cultured in inland water with salinity <5 psu worldwide. In the past decade, much research progress has been made on the physiological and nutritional requirements of white shrimp at low salinity. This study reviews the recent findings in the aspects of growth, survival, energy metabolism, stress resistance and immunity of white shrimp at low salinity and synthesizes recent research outcomes in nutritional requirements in an attempt to improve the shrimp performance in aquaculture at low salinity. The white shrimp at low salinity usually show slow growth, low immunity, high susceptibility to pathogens and high energy demand. The diet containing 30-36% protein, 15-20% carbohydrate and supplementations of potassium, sodium, vitamin E and C, free amino acids (glycine, alanine, proline and taurine), antioxidants and probiotics can improve shrimp growth and immunity at low salinity. The white shrimp has demonstrated the ability to synthesize DHA and EPA from LNA at low ambient salinity, but further studies are needed to further confirm this finding. Future research should focus on the understanding of physiological mechanism and adaptation associated with salinity change and nutritional manipulation. The specific dietary requirements of essential fatty acids, essential amino acids, vitamins and minerals and the nutrition-mediated immune response also warrant further study on shrimp at low salinity.

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Growth and Lipid Metabolism of the Pacific White ShrimpLitopenaeus vannameiat Different Salinities

Cited by 87 publications

References 51 publications

Effect of dietary lipid level on growth, lipid metabolism and health status of the Pacific white shrimpLitopenaeus vannameiat two salinities

Effect of dietary lipid level on growth, lipid metabolism and health status of the Pacific white shrimpLitopenaeus vannameiat two salinities

Partial and total replacement of fish meal by marine microalgaSpirulina platensisin the diet of Pacific white shrimpLitopenaeus vannamei: Growth, digestive enzyme activities, fatty acid composition and responses to ammonia and hypoxia stress

Physiological change and nutritional requirement of Pacific white shrimp Litopenaeus vannamei at low salinity

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