The effects of dietary supplementation of Sargassum ilicifolium hot-water extract on some haemolymph physiological parameters of whiteleg shrimp, Penaeus vannamei

Eidi Ghaleghazi, Fatemeh; Noori, Ahmad; Hosseinifar, Seyyed Hossein

The effects of dietary supplementation of Sargassum ilicifolium hot-water extract on some haemolymph physiological parameters of whiteleg shrimp, Penaeus vannamei

Document Type : Original Article

Authors

Fatemeh Eidi Ghaleghazi ¹

Ahmad Noori ¹

Seyyed Hossein Hosseinifar ²

¹ Department of Fisheries Science, Faculty of Marine Science and Technology, University of Hormozgan, Bandar Abbas, Iran.

² Department of Fisheries, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

Abstract

This study was designed to evaluate the haemolymph immunological and antioxidant parameters in Penaeus vannamei fed on Sargassum ilicifolium hot-water extract (SHWE) supplemented diets. Three experimental groups including 0.25, 0.5, and 1% SHWE, and one control (without SHWE inclusion), each with three replicates, were applied. A totsl of 120 shrimps (4.67±0.08 g) were randomly distributed into 12 experimental tanks. At the end of a 66-day feeding trial, haemolymph immunological and antioxidant parameters were measured. The results indicated that alkaline phosphatase increased significantly in 0.25% SHWE fed treatment (p <0.05). Glutathione peroxidase significantly increased in all the treatments fed the SHWE supplemented diets (p <0.05). However, the levels of glutathione significantly increased in the groups fed by 0.25 and 0.5% SHWE supplemented diets (p <0.05). The levels of glutathione s-transferase, superoxide dismutase, and catalase significantly increased in the treatment fed 0.5% SHWE supplemented diet (p <0.05), whereas the total antioxidant capacity levels remained unchanged among the treatments (p >0.05). Both acid phosphatase and phenoloxidase did not influenced by dietary treatments (p >0.05). The levels of lysozyme were significantly lower in the treatment fed 0.25% SHWE supplementary (p <0.05), whereas this experimental group did not show any difference with the others (p >0.05). The numbers of THC, GC, SGC, and HC significantly increased in the treatment fed 0.5% SHWE supplemented diet (p <0.05). However, the fish fed 0.25% SHWE supplemented diet exhibited significantly higher THC and SGC levels, compared to the control group (P>0.05). The present results indicate that SHWE can be applied practically via a dietary route to boost the haemolymph antioxidant status as well as the cellular immunity of Pacific white shrimp.

Keywords

Hot-water extract

Brown seaweed

Haemolymph

Immune parameters

Antioxidant