The use of chitosan as an antioxidant in the feed of cultivated P. vannamei shrimp against oxidative stress induced by exposure to microplastics.

Microplastics (MP) are omnipresent in aquaculture and can induce several toxic effects, mainly oxidative stress. Therefore, alternatives to minimize these effects are welcome. In this study, chitosan (1 and 3 g/kg) was supplemented through the feed of farmed shrimp P.

Effects of including of Japanese Pumpkin Seeds and Pomace in the Diets of Pacific White Shrimp ().

A 60-day feeding trial was conducted to evaluate the effects of including pumpkin seeds and pomace in the diets of Pacific white shrimp , and the effects of these supplements on growth performance, body composition, and total polyphenol, flavonoid and carotenoid contents, as well as on total antioxidant activity, and body color parameters. Five diets were evaluated: pumpkin seeds (PS) at 50 and 100 g·kg, pumpkin pomace (PP) at 50 and 100 g·kg, and a control treatment. Pacific white shrimp () juveniles (0.

A native strain of Bacillus subtilis increases lipid accumulation and modulates expression of genes related to digestion and amino acid metabolism in Litopenaeus vannamei.

In the field of shrimp aquaculture, the utilization of probiotics represents a promising avenue, due to the well-documented benefits conferred by these microorganisms. In the current study, a Bacillus subtilis strain, referred to as strain E, was isolated from the gastrointestinal tract of the shrimp Litopenaeus vannamei and subsequently identified via molecular methods and phylogeny. The probiotic potential of strain E was characterized, and its application as a feed shrimp additive was evaluated in a 45-day experiment.

Effects of Lyophilized Açaí () Supplementation on Oxidative Damage and Intestinal Histology in Juvenile Shrimp Reared in Biofloc Systems.

The objective of this was to evaluate the ability of bioflocs to assimilate and transfer antioxidant compounds present in açaí to juvenile shrimp grown in a biofloc system. Juvenile shrimp were distributed into four treatment groups (control, 5, 20, and 80 mg açaí L), containing 31 shrimps/tank (90 L), and cultivated for 30 days. Every 24 h throughout the experimental period, the respective açaí concentrations were added directly to the cultivation water.