The growth and survival of Penaeus vannamei postlarvae was measured at temperatures of 20, 25, 30 and 35 °C and salinities of 20, 30, 35, 40 and 50%.. Groups of 30 animals were used in each combination of conditions, in triplicate. The results clearly show that juveniles of this species have their best survival between temperatures of 20 and 30 °C and salinities above 20%.. Best growth was obtained between temperatures of 25 and 35 °C, with little difference being noted among salinities. Survival and growth coincide best at around 28 to 30 °C and 33 to 40%.. Calculated overall production was shown to be best in these conditions. The results demonstrate a high coincidence between the experimentally determined optimum conditions for production and the prevailing conditions in the coastal environment from which the animals originated.

The effects of salinity and temperature on the growth and survival rates of juvenile white shrimp, Penaeus vannamei, Boone, 1931

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.

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

RNA-seq was used to compare the transcriptomic response of hepatopancreas in juvenile Litopenaeus vannamei fed three diets with different lipid sources, including beef tallow (BT), fish oil (FO), and an equal combination of soybean oil + BT + linseed oil (SBL) for 8 weeks at 3 practical salinity unit (psu). A total of 9622 isogenes were annotated in 316 KEGG pathways and 39, 42 and 32 pathways significantly changed in the paired comparisons of FO vs SBL, BT vs SBL, or FO vs BT, respectively. The pathways of glycerolipid metabolism, linoleic acid metabolism, arachidonic acid metabolism, glycerophospholipid metabolism, fatty acid biosynthesis, fatty acid elongation, fatty acid degradation, and biosynthesis of unsaturated fatty acid were significantly changed in all paired comparisons between dietary lipid sources, and the pathways of glycerolipid metabolism, linoleic acid metabolism, arachidonic acid metabolism and glycerophospholipid metabolism significantly changed in the FO vs SBL and BT vs SBL comparisons. These pathways are associated with energy metabolism and cell membrane structure. The results indicate that lipids sources affect the adaptation of L. vannamei to low salinity by providing extra energy or specific fatty acids to change gill membrane structure and control iron balance. The results of this study lay a foundation for further understanding lipid or fatty acid metabolism in L. vannamei at low salinity.

/pdf/comparative-transcriptome-analysis-in-the-hepatopancreas-3qugyqsxgs.pdf

Comparative Transcriptome Analysis in the Hepatopancreas Tissue of Pacific White Shrimp Litopenaeus vannamei Fed Different Lipid Sources at Low Salinity.

Dietary selenium requirement of juvenile oriental river prawn Macrobrachium nipponense

We evaluated the effects of dietary vitamin E on the reproductive performance and antioxidant capacity of Macrobrachium nipponense female shrimp. Prawns were fed 0, 40, 80, 160, 320 or 640 mg vitamin E/kg diet for 60 days. The 80 mg/kg group had the highest weight gain and lowest feed conversion rates. And the highest spawning rates were observed in the 80 mg/kg group with no significant differences among the groups. The highest activities of lysozyme, acid phosphatase and alkaline phosphatase in hepatopancreas were obtained in the 160 mg/kg group. The activities of superoxide dismutase, catalase and glutathione peroxidase showed a decreasing trend in the hepatopancreas. The lowest content of malondialdehyde was obtained with 80 and 160 mg/kg vitamin E. Histological results showed that the number of restzellen cells in hepatopancreas and a number of follicular cells in ovaries increased with 160 mg/kg vitamin E. However, 640 mg/kg vitamin E resulted in damaged hepatopancreas tubules and oocytes. The highest vitellogenin and vitellogenin receptor gene expressions were observed with 160 mg/kg vitamin E. These results provide evidence that dietary vitamin E with 80 and 160 mg/kg plays a positive impact on reproductive performance and antioxidant capacity of female shrimp.

Effects of dietary vitamin E on reproductive performance and antioxidant capacity of Macrobrachium nipponense female shrimp

The dietary requirement of vitamin B6 (pyridoxine) of Pacific white shrimp, Litopenaeus vannamei, at 3‰ salinity was evaluated by examining the growth responses, survival, and amino transferase activities. The basal diet was formulated using vitamin-free casein as the protein source. Six levels (0, 35, 70, 105, 140, and 200 mg/kg diet) of vitamin B6 were added to the basal diet, yielding the final vitamin B6 contents of 2.17, 32.43, 65.79, 96.97, 137.13, and 189.56 mg/kg, respectively. Each diet was fed to the triplicate groups of shrimp for 30 d. Percent body weight gain and condition factor of shrimp significantly increased with the increasing levels of dietary vitamin B6 up to 137.13 mg/kg diet. Exceeding this level, however, did not further improve the weight gain. The survival rate also increased at each incremental increase of dietary vitamin B6, but no significant increase was observed beyond 65.69 mg/kg. Both glutamic oxalacetic transferase (GOT) and glutamic pyruvic transferase (GPT) activities increased with increasing levels of dietary vitamin B6 and the maximum value reached at 96.97 mg vitamin B6/kg. No significant differences were observed in both GOT and GPT activities of the shrimp-fed diets containing 96.97, 137.13, and 189.56 mg vitamin B6/kg. Broken-line regression analysis using weight gain, specific growth rate, and amino transferase activities indicates that the optimal dietary vitamin B6 requirement is 106.95‐151.92 mg/kg at 3‰ salinity.

Dietary Vitamin B6 Requirement of the Pacific White Shrimp, Litopenaeus vannamei, at Low Salinity

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jwas.12826

Effects of dietary fermentation products of kitchen waste on growth, apparent digestibility, digestive enzyme activities and serum biochemistry in juvenile allogynogenetic gibel carp (Carassius auratus gibelio) var. CAS III

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Dietary Vitamin B6 Requirement of the Pacific White Shrimp, Litopenaeus vannamei, at Low Salinity

Effects of dietary fermentation products of kitchen waste on growth, apparent digestibility, digestive enzyme activities and serum biochemistry in juvenile allogynogenetic gibel carp (Carassius auratus gibelio) var. CAS III