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Effect of fungal fermented sunflower oil cake on digestive enzymes activity and immune responses of Whiteleg shrimp, Penaeus vannamei (Boone, 1931) reared at indoor laboratory conditions
International Journal of Fisheries and Aquatic Studies · 2019 · Vol. 7(3) · pp. 53–58
Rajabdeen Jannathulla✉Devaraj VasanthakumarEugine Amala ClaretR YuvaphuspaK. AmbasankarM. MuralidharJ. Syama Dayal
Abstract
A 45-days trial was performed to assess the effect of fermented sunflower oil cake (FSFC) on digestive enzymes activity and immune responses in Penaeus vannamei. Five iso-nitrogenous diets were formulated with FSFC (0, 25, 50, 75 and 100 g/kg) by substituting fishmeal (w/w). A total of 300 juveniles (3.08±0.07 g) were randomly distributed to the experimental tanks (twenty shrimp per tank) with three replications for each treatment. Results revealed that protease activity was decreased (P
Aquaculture Nutrition and GrowthAquatic life and conservationMoringa oleifera research and applicationsPenaeusShrimpBiologySunflower oilFood scienceFermentationProteasePrawnDigestive enzymeSunflower
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