Effects of different levels of pectin as a natural prebiotic in the diet on the immune system, antioxidant defense system of leg white shrimp (Liptopenaeus vannamei).

Document Type : scientific research article

Authors

1 Faculty member of Aquatic Breeding Department, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Golestan Province, Iran

2 Head of Shrimp Development Department

3 Department of Fisheries, Faculty of Fisheries and Environmental Sciences, Gorgan University of 6 7 Agricultural Sciences and Natural Resources, Gorgan, Iran.

4 Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, 8 9 Chiang Mai 50200, Thailand

Abstract

The aim of this study was to investigate the effects of pectin extracted from orange peel as a natural prebiotic on hemolymph markers, nonspecific immune markers, antioxidant defense system, and digestive function of Llitopenaeus vannamei. the group fed with 1.5% pectin level (P <0.05). However, it had no significant effect on shrimp survival and lysozyme content, total protein and glucose (P >0.05). Antioxidant enzymes in the present study showed an increase in catalase and superoxide dismutase activity in 0.5 and 1.5% pectin treatments. Statistically, the activity of this enzyme in treatment with 1% pectin and control treatment was not significantly different (P >0.05). The highest phenol oxidase activity was in the group fed with 1% pectin. However, the activity of this enzyme in the two treatments of 0.5 and 1.5% were not significantly different from the control group (P >0.05). The results showed that pectin as a natural probiotic is effective in stimulating antioxidant defense, and improving the immune system.

Keywords

References

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Journal of Utilization and Cultivation of Aquatics
Volume 10, Issue 2
September 2021
Pages 63-73

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