Evaluation of the effect of Bacillus subtilis and Lactobacillus plantarum probiotics in tank water on growth factors and carcass quality of the western white leg shrimp (Letopenaeus vannamei)

Hasani Azhdari, Seyed Mehrdad; Rezaei Tavabe, Kamran; Hosseini, Seyed Vali; Bagheri, Dara; Frinsko, Mike; Ghasemi, Seyed Ahmad; Ajdari, Ashkan; Vazirzadeh, Arya; Pazir, Mohammdkhalil

doi:10.22059/jfisheries.2020.309281.1192

Evaluation of the effect of Bacillus subtilis and Lactobacillus plantarum probiotics in tank water on growth factors and carcass quality of the western white leg shrimp (Letopenaeus vannamei)

Document Type : Research Paper

Authors

Seyed Mehrdad Hasani Azhdari ¹

Kamran Rezaei Tavabe ²

Seyed Vali Hosseini ³

Dara Bagheri ⁴

Mike Frinsko ⁵

Seyed Ahmad Ghasemi ⁶

Ashkan Ajdari ⁷

Arya Vazirzadeh ⁸

Mohammdkhalil Pazir ⁹

¹ کرج- میدان امام حسین- بلوار شهید چمران- دانشکده منابع طبیعی دانشگاه تهران

² Fisheries Dept. University of Tehran

³ Fisheries Dept. Daneshkedeh St. Karaj- Iran

⁴ Fisheries Department

⁵ NCSU, USA

⁶ Persian Gulf University

⁷ Agricultural Research Education and Extension Organization (AREEO), Iranian Fisheries Science Research Institute (IFSRI), Offshore Research Center, Chabahar, Iran

⁸ Natural resources and Environment Department, University of Shiraz

⁹ Iranian Shrimp Research Center (ISRC), Iranian Fisheries Science Research Institute (IFSRI), Agricultural Research, Education & Extension Organization (AREEO), Bushehr, Iran.

10.22059/jfisheries.2020.309281.1192

Abstract

Due to the importance of probiotics in marine shrimp farming, this study aimed to investigate the effect of Bacillus subtilis and Lactobacillus plantrum probiotics in breeding water on growth factors and carcass quality of Vanami shrimp. In this study, the interactions of two probiotics Bacillus subtilis (B) and Lactobacillus plantarum (L) at 2 levels B1 = 106 CFU / gr and B2 = 106 C 3 CFU / gr, L1 = 105 CFU / gr and L2 = 105 × 3 CFU / gr in the water of western white-footed shrimp post-larval breeding tanks was evaluated for 2 months. Growth factors including: body weight gain, feed conversion ratio, survival percentage and carcass fat and protein were measured, then the shrimp were transferred to the freezer at -18 ° C and on days 1, 15, 30, 45 and 60 Carcass quality including: drainage, water holding capacity, pH, TBA and TVB-N were measured. According to the data obtained from carcass quality tests, it was found that in the gut index, on day 1, Lactobacillus plantarm strain alone and in combination with Bacillus subtilis was effective in significant differences, on day 60, only Lactobacillus plantarm species in The difference was significant. In the water holding capacity index, only in the results related to the first day of the experiment, the role of both strains individually and also the interaction with each other was observed, while the pH results had no role at all in either day. In TBA test, only Lactobacillus plantarm strain was effective in the data related to day 15, while in TVB-N index, like pH, they were not affected in any of the days.

Keywords

Probiotics

Shrimp

Growth factors

Frozen

Carcass quality