| Abstrak/Abstract |
Two separate trials were conducted to evaluate the use of a novel Corn Fermented Protein (CFP) on growth
performance and feed utilization of Pacific white legged shrimp Litopenaeus vannamei in out-door pond conditions as well an independent pathogen challenge (Vibrio harveyi) test under controlled conditions following an
internal feeding trial with varying inclusions of CFP. In out-door ponds, the 12% inclusion level of CFP to
completely replace the use of corn gluten meal (CGM) was shown to support shrimp growth in the pond that was
historically heavily infected with pathogen, including white spot syndrome virus (WSSV) and acute hepatopancreatic necrosis disease (AHPND). In an indoor growth trial parallel with the pond challenge study, CFP at
the level of 6%, 12% and 18% at the expense of fish meal (FM), soybean meal (SBM) and CGM were also able to
improve growth and several related parameters such as final body weight, percentage weight gain and thermal
growth coefficient (TGC). The feed conversion ratios (FCR) for shrimp fed with CFP were also lower compared to
the shrimp fed without CFP. Numerically, despite no statistical difference, survivability, and total haemocyte
count were also elevated for shrimp receiving CFP. The challenge test results showed that the mean cumulative
survival rate of shrimp injected with V. harveyi at the dose of 5 × 104 CFU shrimp− 1 were higher in the group of
shrimp fed CFP compared to the control treatment. Values for mean phagocytosis activity were superior for
fermented corn-fed shrimp. Meanwhile, haemocyte profiles remained uniform across treatments and phagocytic
index was significantly reduced at 18% inclusion level of CFP. Phenoloxidase activity post-challenge with
V. harveyi was elevated in shrimp fed CFP at all levels. These findings suggest that 6 – 12% inclusion of CFP can
be utilized as a novel ingredient for shrimp feed. Advocating for functional ingredients with characteristics that
can support health and welfare of intensively farmed shrimp will be of strategic importance in the future for
sustainable production of shrimp under intensive conditions. |
