Aquaculture Reports (Dec 2024)
Dietary lysophospholipids supplementation promotes growth performance, enhanced antioxidant capacity, and improved lipid metabolism of Litopenaeus vannamei
Abstract
The study investigated the effects of lysophospholipids (LP) combined with 1 % phospholipids (PL) or 1 % fish oil (FO) on the growth performance, antioxidant, innate immune capacity and lipid metabolism of Pacific white shrimp (Litopenaeus vannamei). Eight isonitrogen diets were formulated to contain different levels PL and FO. The positive control diet (Con+) was supplemented with 2 % FO and 2 % PL, the negative control diet (Con-) was designed to reduce PL by 1 % compared to the Con+. 0.05 % LP and 0.10 % LP were added to the Con- group and labeled Con- + 0.05LP and Con- + 0.10LP, respectively. FO was reduced by 1 % and supplemented with 0.05 %, 0.1 %, 0.15 % and 0.20 % LP, which were labeled as FO1 + LP0.05, FO1 + LP0.10, FO1 + LP0.15 and FO1 + LP0.20, respectively. A total of 720 shrimps (1.24 ± 0.05 g) were randomly divided into 8 treatments (diet) with 3 replicates in each treatment (diet) and 30 shrimps in each replicate. The results showed that shrimp fed diets with LP exhibited higher PWG and SGR than others (p < 0.05). Shrimp fed diets with LP showed higher lipid contents in muscle, whole shrimp and hepatopancreas. The highest expression of genes related to antioxidant and immune were observed at shrimp fed with FO1 + LP0.20 diet among all treatments (P < 0.05). The expression of genes related to lipid metabolism were significantly influenced by the experimental diets (P < 0.05). In conclusion, the addition of LP to the diet can enhance the antioxidant response, immune function and lipid metabolism capability of shrimps. The results of present study indicated that 0.10 % LP should be added to the diet in the case of an overall 1 % decrease in PL. Similarly, in the case of 1 % reduction in lipid levels, it is recommended to add 0.20 % LP.
