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Pazir M, Javadzadeh Pourshalkohi N, Rohani A. Evaluation of Growth, Survival, and Health Indices of Litopenaeus vannamei: Boone, 1931 Fed Diets Containing Different Percentages of Garlic Powder (Allium sativum). JFST 2018; 7 (4) :287-293
URL: http://jfst.modares.ac.ir/article-6-20000-en.html
Evaluation of Growth, Survival, and Health Indices of Litopenaeus vannamei: Boone, 1931 Fed Diets Containing Different Percentages of Garlic Powder (Allium sativum)
M.Kh. Pazir * 1, N. Javadzadeh Pourshalkohi2 , A. Rohani2
1- Iranian Shrimp Research Center, Iranian Fisheries Science Research Institute, Agricultural Research, Education & Extention Organization (AREEO), Bushe , dr.pazir@gmail.com
2- Fisheries Department, Agriculture & Natural Resources Faculty, Ahvaz Branch, Islamic Azad University
Abstract:   (8010 Views)
This study was investigated growth indices, survival, and health parameters of Litopenaeus vannamei of 8.64±0.31gr, fed different diets 0, 0.5, 1, and 2% of powder garlic for 60 days. Results showed that weight, length and specific growth rate (SGR) of shrimp fed diets containing 2% of garlic powder (15.42gr, 16.2cm and 1.27%, respectively) significantly higher than other treatments (p<0.05), however, due to a significant increase feed conversion efficiency (FCE) in this treatment, the feed conversion ratio (FCR) is significantly reduced compared to other treatments (p<0.05). Also, because of stimulation of immune system, total haemocyte count (THC) and total plasma protein (TPP) were significantly increased (p<0.05) compared to other treatment, which leads to significantly increased survival rate of shrimp fed diets containing 2% garlic powder compared to shrimp fed diets containing 0.5 and 0% of garlic powder (p<0.05). According to these results adding 2% garlic powder to the diet of L. vannamei will lead to improving growth indices and increase non-specific immune system efficiency.
Keywords: Litopenaeus vannamei, Garlic, Growth Indices, Health parameters
Full-Text [PDF 884 kb]   (4188 Downloads)    
Article Type: Research Article | Subject: fish and shellfish physiology
Received: 2017/05/17 | Published: 2018/12/20
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