White spot syndrome virus (WSSV) infection in shrimp (Litopenaeus vannamei) exposed to low and high salinity

Abstract

White spot syndrome virus (WSSV) has a worldwide distribution and is considered one of the most pathogenic and devastating viruses to the shrimp industry. A few studies have explored the effect of WSSV on shrimp acclimated to low (5 practical salinity units [psu]) or high ([40 psu) salinity conditions. In this work, we analysed the physiological response of WSSV-infected Litopenaeus vannamei juveniles that were acclimated to different salinities (5, 15, 28, 34 and 54 psu). We evaluated the osmotic response and survival of the shrimp at different times after infection (0 to 48 hours), and we followed the expression levels of a viral gene (vp664) in shrimp haemolymph using real-time PCR. Our results indicate that the susceptibility of the shrimp to the virus increased at extreme salinities (5 and 54 psu), with higher survival rates at 15 and 28 psu, which were closer to the iso-osmotic point (24.7 psu, 727.5 mOsmol/kg). Acute exposure to the virus made the haemolymph less hyperosmotic at 5 and 15 psu and less hypo-osmotic at higher salinities ([28 psu). The capacity of white shrimp to osmoregulate, and thus survive, significantly decreased following WSSV infection. According to our results, extreme salinities (5 or 54 psu) are more harmful than seawater.

Physiological change and nutritional requirement of Pacific white shrimpLitopenaeus vannameiat low salinity

“…The physiological response of L. vannamei juveniles infected with white spot syndrome virus (WSSV) was evaluated at 5, 15, 28, 34 and 54 psu, respectively, and the susceptibility of the shrimp to the virus increased at extreme salinities (5 or 54 psu), with higher survival at the salinities of 15 or 28 psu close to the iso‐osmotic point of L. vannamei (Ramos‐Carreno et al . ). In another study, after shrimp were challenged with V. alginolyticus and WSSV after exposure to 2.5, 5, 15, 25 or 35 psu for 24 weeks, the animals were then removed to their respective salinities for recovery (Lin et al .…”

Astaxanthin krill oil enhances the growth performance and fatty acid composition of the Pacific whiteleg shrimp, Litopenaeus vannamei , reared under hypersaline conditions

“…Despite the ability to adapt to a wide range of salinity, hypo‐ and hyperosmoregulation lead to greater stress and energy intake often resulting in adverse effects to shrimp survival, growth and feed efficiency (Bray, Lawrence, & Leung‐Trujillo, ; Ramos‐Carreño et al., ; Sui, Ma, & Deng, ). In order to mitigate the effects of extreme salinity on shrimp culture, various studies have been conducted on dietary manipulation (carbohydrate, Wang et al., ; minerals, Gong, Jiang, Lightner, Collins, & Brock, ; Roy, Davis, Saoud, & Henry, ; Roy, Davis, Nguyen, & Saoud, ; Zhou, Zhang, Liu, & Ding, ; amino acids, Liu et al., ; crude protein, Sui et al., ; fatty acids, González‐Félix, Perez‐Velazquez, Quintero‐Alvarez, & Davis, ; alternative protein sources, Roy, Bordinhon et al., ; cholesterol and lecithin, Gong et al., ; Roy, Davis, & Saoud, ) and pond management strategies (water ionic concentrations, Limhang, Limsuwan, Chuchird, & Taparhudee, ; feeding rates, Roy, Davis, & Whitis, ).…”

Survival in juvenile shrimps (Penaeus vannamei) exposed to inactive against active white spot virus: a challenge bioassay perspective

“…Research conducted by Rodríguez et al (2003) suggested an apparent association between lower temperature and increased shrimp mortality rates. Thus, given importance of this industry and the limitations of high-intensity cultivation due to viral infections causing high mortality (Ramos-Carreño et al, 2014;Melena et al, 2015), particularly in extreme salinities (50), the development of prevention methods against WSV and other viruses would be necessary (Witteveldt et al, 2004a(Witteveldt et al, , 2004b). …”