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Effect of Bacillus
subtilis on the growth and survival rate of shrimp (Litopenaeus
vannamei)
Hadi Zokaei Far1,
Che Roos B. Saad1*, Hassan Mohd Daud2,
Sharr Azni Harmin1 and Shahram Shakibazadeh1
1Department
of Aquaculture, Faculty of Agriculture, University Putra
Malaysia, 43400 Serdang, Selangor, Malaysia.
2Department
of Veterinary Clinical Studies, Faculty of Veterinary
Medicine, university Putra Malaysia, 43400 Serdang,
Selangor, Malaysia.
*Corresponding author. E-mail:
cheroossaad@yahoo.com.
Tel: 006-03-8946-4119 & 006-016- 717-7436. Fax:
006-03-8946-4146.
Accepted 17
March, 2009 |
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The effect of Bacillus subtilis, isolated from
digestive tract of Macrobrachium rosenbergii was
investigated on growth and survival rate of Litopenaeus
vannamei during 60 days of culture. Sixteen aquaria with
four replicates were used for treatments and controls.
Treatment groups were consisted of і) shrimp fed diet with
B. subtilis (T1), and ii) shrimp fed diet mixed with
B. subtilis and commercial probiotic (T2). Control
groups were consisted of і) shrimp fed diet with commercial
probiotic as positive control, and ii) shrimp fed unaltered
diet as negative control. Results showed that B. subtilis
was proliferated in digestive tract of treated shrimps, and
the number of Vibrio spp. was reduced in digestive
tract during the cultural period. Survival rate, 75.5± 4.62
%, and yields of shrimps, 190.00 ± 13.13 g, treated with
B. subtilis were significantly greater (P<0.05) than the
other treated and control groups. Also population density of
total viable bacteria and B. subtilis counted in
digestive tract of shrimps treated with B. subtilis
were significantly higher (P<0.05) than the other treated
groups. Results of this study indicate that the addition of
B. subtilis can improve shrimp (L. vannamei)
survival rate and yield.
Key
words:
Litopenaeus vannamei, probiotic, Bacillus subtilis.
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