Aquaculture Reports (Dec 2022)
Effects of dietary yeast-derived nucleotide and RNA on growth performance, survival, immune responses, and resistance to Vibrio parahaemolyticus infection in Pacific white shrimp (Litopenaeus vannamei)
Abstract
Nucleotides (NT) and RNA from yeast extracts are gaining interest as high-value feed additives. The present study intended to evaluate the influences of yeast derived-NT and RNA on the growth performance, survival, immune responses, and resistance to Vibrio parahaemolyticus infection in Pacific white shrimp. In Experiment 1, postlarvae were distributed into 7 groups, corresponding to 7 experimental diets: control, NT 0.25, NT 0.50, NT 0.75, RNA 0.25, RNA 0.50, and RNA 0.75 g/kg feed. They were fed the experimental diets for 45 days. Then, their body weights, survival rates, immune parameters, and Vibrio spp. counts in the hepatopancreas and intestines were determined. In Experiment 2, the shrimp from Experiment 1 were challenged by immersion with V. parahaemolyticus at 105 CFU/mL. Each group was fed the same diet for another 10 days to assess the disease resistance performance. The results revealed that the shrimp body weights of all groups were similar suggesting that neither NT nor RNA exerts the growth-promoting effect. However, the average survival rates of the NT and RNA groups were in the range of 89–93 %, significantly higher than that of the control (83 %). These increased survivals were in line with the reduction in the hepatopancreatic and intestinal Vibrio spp. counts and the elevated immune parameters in the NT and RNA-fed shrimp. At day 10 after the bacterial challenge, the highest survival rates were observed in the RNA 0.50 and 0.75 g/kg feed groups (81 % and 82 %, respectively), followed by the RNA 0.25 (70 %) and NT 0.75 g/kg feed (68 %), and significantly higher than the positive control (54 %). In short, both yeast-derived NT and RNA, especially the RNA at the dose of 0.50–0.75 g/kg feed groups, showed promising health benefits effects in the Pacific white shrimp, notably the improved immune function and disease resistance.
