International Journal of Fisheries and Aquatic Studies
2019, Vol. 7, Issue 3, Part A
Effect of fungal fermented sunflower oil cake on digestive enzymes activity and immune responses of Whiteleg shrimp, Penaeus vannamei (Boone, 1931) reared at indoor laboratory conditions
Author(s): R Jannathulla, D Vasanthakumar, E Amala Claret, R Yuvaphuspa, K Ambasankar, M Muralidhar and J Syama Dayal
Abstract: A 45-days trial was performed to assess the effect of fermented sunflower oil cake (FSFC) on digestive enzymes activity and immune responses in
Penaeus vannamei. Five iso-nitrogenous diets were formulated with FSFC (0, 25, 50, 75 and 100 g/kg) by substituting fishmeal (w/w). A total of 300 juveniles (3.08±0.07 g) were randomly distributed to the experimental tanks (twenty shrimp per tank) with three replications for each treatment. Results revealed that protease activity was decreased (
P<0.05) with increasing the inclusion level of FSFC. Shrimp fed with FSFC 75 diets had a higher (
P<0.05) amylase activity (0.816 U/mg of protein) than others. Lipase activity did not vary significantly among the treatments. Total haemocyte count was 11.24-18.06x10
6 cells/ml. Control group has shown the highest activity of phenoloxidase (2.85 dopachrome/ml). Results concluded that fishmeal could be partially substituted with FSFC without having any negative impact on health status of
P. vannamei.
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How to cite this article:
R Jannathulla, D Vasanthakumar, E Amala Claret, R Yuvaphuspa, K Ambasankar, M Muralidhar, J Syama Dayal. Effect of fungal fermented sunflower oil cake on digestive enzymes activity and immune responses of Whiteleg shrimp, Penaeus vannamei (Boone, 1931) reared at indoor laboratory conditions. Int J Fish Aquat Stud 2019;7(3):53-58.
