Dietary Tartaric Acid Improves Growth Performance, Gut Microbiota, Digestive Enzyme Activities, Hemolymph Immunity, Antioxidant Markers, and Disease Resistance against Vibrio parahaemolyticus in Pacific White Shrimp
Abstract
:1. Introduction
2. Materials and Methods
2.1. Diet Preparation and Experimental Design
2.2. Shrimp Rearing and Growth Performance
2.3. Sampling Procedure
2.4. Analysis
2.4.1. Microbiological Determination
2.4.2. Digestive and Antioxidant Enzymes
2.4.3. Hemolymph Indices and Immunological Assays
2.4.4. Challenge Test
2.4.5. Statistical Analysis
3. Results
3.1. Growth Performance Parameters
3.2. Gut Total and Lactic Acid Bacteria
3.3. Digestive Enzyme Activity
3.4. Measuring the Response of Antioxidant Markers and MDA Content
3.5. Innate Immune Responses
3.6. Challenge Test
4. Discussion
4.1. Growth Markers, Gut LAB, and Digestive Enzyme Activities
4.2. Immune Status
4.3. Antioxidant Markers
4.4. Challenge Test
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Ingredients | TA0 | TA2.5 | TA5 | TA7.5 | TA10 |
---|---|---|---|---|---|
Fishmeal a | 300 | 300 | 300 | 300 | 300 |
Soybean meal b | 200 | 200 | 200 | 200 | 200 |
Blood meal | 30 | 30 | 30 | 30 | 30 |
Wheat gluten meal | 50 | 50 | 50 | 50 | 50 |
Squid liver powder | 50 | 50 | 50 | 50 | 50 |
Wheat flour | 140 | 140 | 140 | 140 | 140 |
Corn starch | 80 | 80 | 80 | 80 | 80 |
Calcium phosphate | 25 | 25 | 25 | 25 | 25 |
Fish oil | 40 | 40 | 40 | 40 | 40 |
Vitamin premix c | 20 | 20 | 20 | 20 | 20 |
Mineral premix c | 20 | 20 | 20 | 20 | 20 |
Cholesterol d | 5 | 5 | 5 | 5 | 5 |
Lecithin | 20 | 20 | 20 | 20 | 20 |
Cellulose e | 20 | 17.5 | 15 | 12.5 | 10 |
Tartaric acid | 0 | 2.5 | 5 | 7.5 | 10 |
Composition | 1000 | 1000 | 1000 | 1000 | 1000 |
Crude protein | 41 | 40.95 | 40.90 | 40.85 | 40.85 |
Crude lipid | 8.90 | 8.85 | 8.80 | 8.75 | 8.80 |
Crude ash | 8.30 | 8.30 | 8.35 | 8.35 | 8.4 |
Moisture | 9.60 | 9.65 | 9.65 | 9.7 | 9.7 |
Treatments | |||||||
---|---|---|---|---|---|---|---|
Parameters | TA0 | TA2.5 | TA5 | TA7.5 | TA10 | OD (g) | R2 |
IW(g) | 3.22 ± 0.02 a | 3.24 ± 0.06 a | 3.26 ± 0.07 a | 3.27 ± 0.02 a | 3.31 ± 0.05 a | 0.31 | |
FW (g) | 11.50 ± 0.30 c | 12.36 ± 0.25 bc | 13.63 ± 0.60 a | 13.46 ± 0.30 a | 12.73 ± 0.25 ab | 7.08 | 0.81 |
WG (g) | 8.27 ± 0.27 d | 9.12 ± 0.21 cd | 10.36 ± 0.57 a | 10.19 ± 0.30 ab | 9.42 ± 0.21 bc | 6.22 | 0.82 |
SGR (% d−1) | 2.27 ± 0.03 c | 2.39 ± 0.02 b | 2.55 ± 0.07 a | 2.52 ± 0.04 a | 2.40 ± 0.02 b | 6.86 | 0.84 |
FCR | 1.49 ± 0.07 a | 1.36 ± 0.06 ab | 1.16 ± 0.08 c | 1.19 ± 0.05 bc | 1.29 ± 0.06 bc | 7.14 | 0.78 |
PER | 1.64 ± 0.08 c | 1.80 ± 0.09 bc | 2.11 ± 0.15 a | 2.06 ± 0.10 ab | 1.89 ± 0.08 abc | 7.05 | 0.73 |
FI | 12.40 ± 0.20 a | 12.40 ± 0.36 a | 11.96 ± 0.15 a | 12.14 ± 0.36 a | 12.39 ± 0.53 a | 0.16 | |
SR (%) | 89.16 ± 2.88 a | 92.50 ± 4.33 a | 91.66 ± 1.44 a | 94.16 ± 3.81 a | 92.50 ± 2.50 a | 0.22 |
Treatments | |||||||
---|---|---|---|---|---|---|---|
Parameters | TA0 | TA2.5 | TA5 | TA7.5 | TA10 | OD (g) | R2 |
SGC (106 cells/mL) | 3.23 ± 0.32 b | 4.06 ± 0.25 ab | 3.86 ± 0.35 ab | 4.20 ± 0.43 a | 3.73 ± 0.25 ab | 0.47 | |
HC (106 cells/mL) | 5.56 ± 0.30 b | 6.30 ± 0.43 ab | 6.60 ± 0.62 ab | 7.33 ± 0.45 a | 6.43 ± 0.51 ab | 0.57 | |
THC (106 cells/mL) | 11.46 ± 0.45 c | 13.03 ± 0.25 b | 13.33 ± 0.51 b | 14.93 ± 0.58 a | 13.26 ± 0.64 b | 7.49 | 0.71 |
LGC (106 cells/mL) | 2.66 ± 0.20 a | 2.66 ± 0.37 a | 2.86 ± 0.38 a | 3.40 ± 0.52 a | 3.10 ± 0.79 a | 0.21 | |
LYZ (U/mL) | 41.83 ± 1.75 b | 49.50 ± 1.32 a | 50.10 ± 3.15 a | 53.83 ± 1.75 a | 50.86 ± 1.48 a | 7.73 | 0.79 |
PO(U/mL) | 16.93 ± 1.77 b | 21.80 ± 1.40 a | 22.66 ± 1.38 a | 24.76 ± 1.45 a | 23.50 ± 0.60 a | 8.04 | 0.82 |
AKP (U/L) | 6.66 ± 1.20 b | 10.60 ± 0.75 a | 10.56 ± 1.07 a | 10.96 ± 0.83 a | 10.10 ± 0.85 a | 7.11 | 0.72 |
ACP(U/L) | 10.23 ± 0.77 b | 12.66 ± 0.47 a | 13.40 ± 0.81 a | 14.53 ± 0.94 a | 13.30 ± 0.91a | 7.62 | 0.80 |
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Yousefi, M.; Naderi Farsani, M.; Afzali-Kordmahalleh, A.; Ahani, S. Dietary Tartaric Acid Improves Growth Performance, Gut Microbiota, Digestive Enzyme Activities, Hemolymph Immunity, Antioxidant Markers, and Disease Resistance against Vibrio parahaemolyticus in Pacific White Shrimp. J. Mar. Sci. Eng. 2024, 12, 83. https://doi.org/10.3390/jmse12010083
Yousefi M, Naderi Farsani M, Afzali-Kordmahalleh A, Ahani S. Dietary Tartaric Acid Improves Growth Performance, Gut Microbiota, Digestive Enzyme Activities, Hemolymph Immunity, Antioxidant Markers, and Disease Resistance against Vibrio parahaemolyticus in Pacific White Shrimp. Journal of Marine Science and Engineering. 2024; 12(1):83. https://doi.org/10.3390/jmse12010083
Chicago/Turabian StyleYousefi, Morteza, Mehdi Naderi Farsani, Alireza Afzali-Kordmahalleh, and Sara Ahani. 2024. "Dietary Tartaric Acid Improves Growth Performance, Gut Microbiota, Digestive Enzyme Activities, Hemolymph Immunity, Antioxidant Markers, and Disease Resistance against Vibrio parahaemolyticus in Pacific White Shrimp" Journal of Marine Science and Engineering 12, no. 1: 83. https://doi.org/10.3390/jmse12010083