Supplementation of Yeast Extract to Practical Diet Improves the Growth,Anti-Oxidative Capa

Supplementation of Yeast Extract to Practical Diet Improves the Growth,Anti-Oxidative Capacity and Intestinal Morphology of Shrimp Litopenaeus

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MA Shuoli;WANG Xiaoxia;GAO Weihua;ZHANG Wenbing;MAI Kangsen

【期刊名称】《中国海洋大学学报（英文版）》 【年(卷),期】2019(018)004

【摘要】Two control diets based on the commercial formula were designed to contain high (27％, D1) and low (22％, D2) levels of fish meal, respectively. Into D2, 500, 1000 and 1500mgkg?1 of yeast extract were added, respectively, yielding three experimental diets (YE1 through YE3). Shrimp (initial body weight 0.30g±0.02g) were fed with the experimental diets, five tanks each diet and 30 shrimp individuals each tank, for 8 weeks, and then challenged with Vibrio parahaemolyticus. The results showed that the specific growth rate (SGR) of shrimp in D2 was significantly lower than that of shrimp in D1 (P<0.05). The SGR of shrimp in YE3 was similar to that of shrimp in D1. The feed intake of shrimp was similar between D1 and D2. The feed conversion ratio and protein efficiency ratio of shrimp were similar among all diets (P>0.05). YE significantly improved the activity of glutathione S-transferase. The concentration of glutathione (GSH) and the total serum anti-oxidative capacity (T-AOC) of D1 were significantly higher than those of shrimp