Evaluation of the immunity factors (THC, TPP, PO, SOD, POD) of shrimp fed with the yeast Saccharomyces cerevisiae compared to shrimp fed without yeast

Effects of S. cerevisiae on immune parameters and the WSSV resistance of the L. vannamei after 10 days of S. cerevisiae feeding were evaluated in this study. The experimental diet has the commercial shrimp composition, but 2 g of S. cerevisiae substituted 2 g of fish meal. Six hundred of subadult shrimp (10±1.02 g) were collected and divided to four groups; the 1st group (T1) and the 2nd group (T2) fed experimental diet for 10 days and T2 after 10 days injected with WSSV, whereas the 3ed group (T3) and 4th group (T4) fed with commercial diet for 10 days as control negative and control positive and T4 after 10 days injected with WSSV and all group maintained for 25 days. The immune parameters such as total hemocyte count (THC), total plasma protein (TPP), phenoloxidase activity (PO), superoxide dismutase (SOD) activity, peroxidase (POD) activity were measured. Shrimp immune parameter in T1 and T2 was significantly increased comparing to T3 and T4, but in T2 the immune response decreased in contrast to T1. The immune parameter in T4 also significantly decreased in contrast to T3. Survival rate in T1 and T3 was higher and significantly different (P<0.05) with T2 and T4, whereas, T2 showed significantly different (P<0.05) survival rate with T4 at the end of experiment. In conclusion these results suggest that the increased survival rate and resistance of shrimp after S. cerevisiae consumption occurs through immune modifications, such as increases in THC, TPP, SOD, SOP and PO activity, against WSSV.

Bibliographic Details

Main Authors:	Afsharnasab, Mohammad, Ahangarzade, M., Hoshmand, H., Sayed Mortezeai, S.R., Mohamedidost, M., Solimani, J., Benaderkhashan, R., Soori, M.
Format:	monograph biblioteca
Language:	Persian
Published:	Iranian Fisheries Science Research Institute 2016
Subjects:	Health, Iran, S. cerevisiae, White Spot Syndrome Virus, L. vannamei, Immune parameter,
Online Access:	http://hdl.handle.net/1834/40117
Tags:	Add Tag No Tags, Be the first to tag this record!