Effects of a functional palatability enhancer on growth performance, digestive physiology, and immune response in the Pacific white shrimp (Penaeus vannamei) fed low-quality fishmeal diets
This study investigated the effects of a functional palatability enhancer on the growth performance, digestive enzyme activity, immune response, gut histology, and thermal shock resistance of the Pacific white shrimp (Penaeus vannamei). Shrimp were fed four experimental diets for 56 days: a negative...
Guardado en:
| Autores principales: | , , , , , , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2026
|
| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=10506168 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| _version_ | 1879191285325103104 |
|---|---|
| author | Martins, Mateus Aranha Coelho, Jaqueline da Rosa Rios, Cristina Silva, Carlos Peres Ferreira, Tamiris Henrique Moras, Sofía Raggi, Thiago Seiffert, Walter Quadros Vieira, Felipe Boéchat |
| author_browse | Coelho, Jaqueline da Rosa Ferreira, Tamiris Henrique Martins, Mateus Aranha Moras, Sofía Raggi, Thiago Rios, Cristina Seiffert, Walter Quadros Silva, Carlos Peres Vieira, Felipe Boéchat |
| author_facet | Martins, Mateus Aranha Coelho, Jaqueline da Rosa Rios, Cristina Silva, Carlos Peres Ferreira, Tamiris Henrique Moras, Sofía Raggi, Thiago Seiffert, Walter Quadros Vieira, Felipe Boéchat |
| author_sort | Martins, Mateus Aranha |
| building | Dialnet |
| collection | Acceso abierto |
| description | This study investigated the effects of a functional palatability enhancer on the growth performance, digestive enzyme activity, immune response, gut histology, and thermal shock resistance of the Pacific white shrimp (Penaeus vannamei). Shrimp were fed four experimental diets for 56 days: a negative control without the palatability enhancer, two diets supplemented with the additive at 0.08% and 0.2%, and a positive control formulated with higher quality fishmeal. Shrimp fed palatability enhancer supplemented diets exhibited significantly higher final body weight, weekly weight gain, and daily growth coefficient compared to the negative control (p < 0.05), with performance comparable to the positive control (p > 0.05). No significant differences in feed intake, feed conversion ratio, or survival were observed (p > 0.05). The palatability enhancer modulated the activity of digestive enzymes, with increased chymotrypsin activity at 0.08% inclusion and increased trypsin activity at 0.2% inclusion (p < 0.05). Total hemocyte count was also elevated in the 0.08% palatability enhancer group (p < 0.05), suggesting a potential for enhanced immune function. No significant effects were observed on gut histology or thermal shock resistance (p > 0.05). These findings suggest that the palatability enhancer can effectively enhance growth performance in the Pacific white shrimp, potentially by modulating digestive processes and improving nutrient utilization efficiency, offering a potential cost-effective alternative to using higher quality protein sources in shrimp diets. |
| first_indexed | 2026-10-16T04:41:04Z |
| format | Article |
| fullrecord | <oai_dc:dc xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><identifier>dialnet-ART0001816632</identifier><datestamp>2025-12-18</datestamp><dc:title>Effects of a functional palatability enhancer on growth performance, digestive physiology, and immune response in the Pacific white shrimp (Penaeus vannamei) fed low-quality fishmeal diets</dc:title><dc:creator>Martins, Mateus Aranha</dc:creator><dc:creator>Coelho, Jaqueline da Rosa</dc:creator><dc:creator>Rios, Cristina</dc:creator><dc:creator>Silva, Carlos Peres</dc:creator><dc:creator>Ferreira, Tamiris Henrique</dc:creator><dc:creator>Moras, Sofía</dc:creator><dc:creator>Raggi, Thiago</dc:creator><dc:creator>Seiffert, Walter Quadros</dc:creator><dc:creator>Vieira, Felipe Boéchat</dc:creator><dc:subject>Aquaculture nutrition</dc:subject><dc:subject>digestive enzymes</dc:subject><dc:subject>feed additive</dc:subject><dc:subject>shrimp farming</dc:subject><dc:subject>Nutrición acuícola</dc:subject><dc:subject>enzimas digestivas</dc:subject><dc:subject>aditivo alimentario</dc:subject><dc:subject>cultivo de camarones</dc:subject><dc:description>This study investigated the effects of a functional palatability enhancer on the growth performance, digestive enzyme activity, immune response, gut histology, and thermal shock resistance of the Pacific white shrimp (Penaeus vannamei). Shrimp were fed four experimental diets for 56 days: a negative control without the palatability enhancer, two diets supplemented with the additive at 0.08% and 0.2%, and a positive control formulated with higher quality fishmeal. Shrimp fed palatability enhancer supplemented diets exhibited significantly higher final body weight, weekly weight gain, and daily growth coefficient compared to the negative control (p < 0.05), with performance comparable to the positive control (p > 0.05). No significant differences in feed intake, feed conversion ratio, or survival were observed (p > 0.05). The palatability enhancer modulated the activity of digestive enzymes, with increased chymotrypsin activity at 0.08% inclusion and increased trypsin activity at 0.2% inclusion (p < 0.05). Total hemocyte count was also elevated in the 0.08% palatability enhancer group (p < 0.05), suggesting a potential for enhanced immune function. No significant effects were observed on gut histology or thermal shock resistance (p > 0.05). These findings suggest that the palatability enhancer can effectively enhance growth performance in the Pacific white shrimp, potentially by modulating digestive processes and improving nutrient utilization efficiency, offering a potential cost-effective alternative to using higher quality protein sources in shrimp diets.</dc:description><dc:description>Este estudio investigó los efectos de un potenciador de la palatabilidad funcional sobre el rendimiento del crecimiento, la actividad de enzimas digestivas, la respuesta inmunitaria, la histología intestinal y la resistencia al choque térmico del camarón blanco del Pacífico (Penaeus vannamei). Los camarones se alimentaron con cuatro dietas experimentales durante 56 días: un control negativo sin el potenciador de la palatabilidad, dos dietas suplementadas con el aditivo al 0,08% y 0,2%, y un control positivo formulado con harina de pescado de mayor calidad. Los camarones alimentados con dietas suplementadas con el potenciador de la palatabilidad mostraron un peso corporal final, una ganancia de peso semanal y un coeficiente de crecimiento diario significativamente mayores en comparación con el control negativo (p < 0,05), con un rendimiento comparable al del control positivo (p > 0,05). No se observaron diferencias significativas en el consumo de alimento, la tasa de conversión alimenticia ni la supervivencia (p > 0,05). El potenciador de la palatabilidad moduló la actividad de las enzimas digestivas con aumento de la actividad de la quimotripsina con una inclusión del 0,08%, y un aumento de la actividad de la tripsina con una inclusión del 0,2% (p < 0 ,05). El recuento total de hemocitos también se elevó en el grupo con una inclusión del 0,08% de potenciador de la palatabilidad (p < 0,05), lo que sugiere un potencial para mejorar la función inmunitaria. No se observaron efectos significativos en la histología intestinal ni en la resistencia al choque térmico (p > 0,05). Estos hallazgos sugieren que el potenciador de la palatabilidad puede mejorar eficazmente el rendimiento del crecimiento del camarón blanco del Pacífico, posiblemente modulando los procesos digestivos y mejorando la eficiencia de la utilización de nutrientes, ofreciendo una alternativa potencialmente rentable al uso de fuentes de proteína de mayor calidad en las dietas para camarones.</dc:description><dc:date>2026</dc:date><dc:type>text (article)</dc:type><dc:format>application/pdf</dc:format><dc:identifier>https://dialnet.unirioja.es/servlet/oaiart?codigo=10506168</dc:identifier><dc:identifier>(Revista) ISSN 2683-7951</dc:identifier><dc:identifier>(Revista) ISSN 2683-7595</dc:identifier><dc:source>Marine & Fishery Sciences (MAFIS), ISSN 2683-7595, Vol. 39, Nº. 1, 2026 (Ejemplar dedicado a: Marine and Fishery Sciences (MAFIS) - Accepted Articles)</dc:source><dc:language>eng</dc:language><dc:rights>LICENCIA DE USO: Los documentos a texto completo incluidos en Dialnet son de acceso libre y propiedad de sus autores y/o editores. Por tanto, cualquier acto de reproducción, distribución, comunicación pública y/o transformación total o parcial requiere el consentimiento expreso y escrito de aquéllos. Cualquier enlace al texto completo de estos documentos deberá hacerse a través de la URL oficial de éstos en Dialnet. Más información: https://dialnet.unirioja.es/info/derechosOAI | INTELLECTUAL PROPERTY RIGHTS STATEMENT: Full text documents hosted by Dialnet are protected by copyright and/or related rights. This digital object is accessible without charge, but its use is subject to the licensing conditions set by its authors or editors. Unless expressly stated otherwise in the licensing conditions, you are free to linking, browsing, printing and making a copy for your own personal purposes. All other acts of reproduction and communication to the public are subject to the licensing conditions expressed by editors and authors and require consent from them. Any link to this document should be made using its official URL in Dialnet. More info: https://dialnet.unirioja.es/info/derechosOAI</dc:rights></oai_dc:dc> |
| id | dialnet-ART0001816632 |
| institution | Dialnet |
| language | eng |
| last_indexed | 2026-10-16T04:41:04Z |
| publishDate | 2026 |
| publishDateRange | 2026 |
| publishDateSort | 2026 |
| record_format | oai_dc |
| spelling | dialnet-ART00018166322025-12-18Effects of a functional palatability enhancer on growth performance, digestive physiology, and immune response in the Pacific white shrimp (Penaeus vannamei) fed low-quality fishmeal dietsMartins, Mateus AranhaCoelho, Jaqueline da RosaRios, CristinaSilva, Carlos PeresFerreira, Tamiris HenriqueMoras, SofíaRaggi, ThiagoSeiffert, Walter QuadrosVieira, Felipe BoéchatAquaculture nutritiondigestive enzymesfeed additiveshrimp farmingNutrición acuícolaenzimas digestivasaditivo alimentariocultivo de camaronesThis study investigated the effects of a functional palatability enhancer on the growth performance, digestive enzyme activity, immune response, gut histology, and thermal shock resistance of the Pacific white shrimp (Penaeus vannamei). Shrimp were fed four experimental diets for 56 days: a negative control without the palatability enhancer, two diets supplemented with the additive at 0.08% and 0.2%, and a positive control formulated with higher quality fishmeal. Shrimp fed palatability enhancer supplemented diets exhibited significantly higher final body weight, weekly weight gain, and daily growth coefficient compared to the negative control (p < 0.05), with performance comparable to the positive control (p > 0.05). No significant differences in feed intake, feed conversion ratio, or survival were observed (p > 0.05). The palatability enhancer modulated the activity of digestive enzymes, with increased chymotrypsin activity at 0.08% inclusion and increased trypsin activity at 0.2% inclusion (p < 0.05). Total hemocyte count was also elevated in the 0.08% palatability enhancer group (p < 0.05), suggesting a potential for enhanced immune function. No significant effects were observed on gut histology or thermal shock resistance (p > 0.05). These findings suggest that the palatability enhancer can effectively enhance growth performance in the Pacific white shrimp, potentially by modulating digestive processes and improving nutrient utilization efficiency, offering a potential cost-effective alternative to using higher quality protein sources in shrimp diets.Este estudio investigó los efectos de un potenciador de la palatabilidad funcional sobre el rendimiento del crecimiento, la actividad de enzimas digestivas, la respuesta inmunitaria, la histología intestinal y la resistencia al choque térmico del camarón blanco del Pacífico (Penaeus vannamei). Los camarones se alimentaron con cuatro dietas experimentales durante 56 días: un control negativo sin el potenciador de la palatabilidad, dos dietas suplementadas con el aditivo al 0,08% y 0,2%, y un control positivo formulado con harina de pescado de mayor calidad. Los camarones alimentados con dietas suplementadas con el potenciador de la palatabilidad mostraron un peso corporal final, una ganancia de peso semanal y un coeficiente de crecimiento diario significativamente mayores en comparación con el control negativo (p < 0,05), con un rendimiento comparable al del control positivo (p > 0,05). No se observaron diferencias significativas en el consumo de alimento, la tasa de conversión alimenticia ni la supervivencia (p > 0,05). El potenciador de la palatabilidad moduló la actividad de las enzimas digestivas con aumento de la actividad de la quimotripsina con una inclusión del 0,08%, y un aumento de la actividad de la tripsina con una inclusión del 0,2% (p < 0 ,05). El recuento total de hemocitos también se elevó en el grupo con una inclusión del 0,08% de potenciador de la palatabilidad (p < 0,05), lo que sugiere un potencial para mejorar la función inmunitaria. No se observaron efectos significativos en la histología intestinal ni en la resistencia al choque térmico (p > 0,05). Estos hallazgos sugieren que el potenciador de la palatabilidad puede mejorar eficazmente el rendimiento del crecimiento del camarón blanco del Pacífico, posiblemente modulando los procesos digestivos y mejorando la eficiencia de la utilización de nutrientes, ofreciendo una alternativa potencialmente rentable al uso de fuentes de proteína de mayor calidad en las dietas para camarones.2026text (article)application/pdfhttps://dialnet.unirioja.es/servlet/oaiart?codigo=10506168(Revista) ISSN 2683-7951(Revista) ISSN 2683-7595Marine & Fishery Sciences (MAFIS), ISSN 2683-7595, Vol. 39, Nº. 1, 2026 (Ejemplar dedicado a: Marine and Fishery Sciences (MAFIS) - Accepted Articles)engLICENCIA DE USO: Los documentos a texto completo incluidos en Dialnet son de acceso libre y propiedad de sus autores y/o editores. Por tanto, cualquier acto de reproducción, distribución, comunicación pública y/o transformación total o parcial requiere el consentimiento expreso y escrito de aquéllos. Cualquier enlace al texto completo de estos documentos deberá hacerse a través de la URL oficial de éstos en Dialnet. Más información: https://dialnet.unirioja.es/info/derechosOAI | INTELLECTUAL PROPERTY RIGHTS STATEMENT: Full text documents hosted by Dialnet are protected by copyright and/or related rights. This digital object is accessible without charge, but its use is subject to the licensing conditions set by its authors or editors. Unless expressly stated otherwise in the licensing conditions, you are free to linking, browsing, printing and making a copy for your own personal purposes. All other acts of reproduction and communication to the public are subject to the licensing conditions expressed by editors and authors and require consent from them. Any link to this document should be made using its official URL in Dialnet. More info: https://dialnet.unirioja.es/info/derechosOAI |
| spellingShingle | Aquaculture nutrition digestive enzymes feed additive shrimp farming Nutrición acuícola enzimas digestivas aditivo alimentario cultivo de camarones Martins, Mateus Aranha Coelho, Jaqueline da Rosa Rios, Cristina Silva, Carlos Peres Ferreira, Tamiris Henrique Moras, Sofía Raggi, Thiago Seiffert, Walter Quadros Vieira, Felipe Boéchat Effects of a functional palatability enhancer on growth performance, digestive physiology, and immune response in the Pacific white shrimp (Penaeus vannamei) fed low-quality fishmeal diets |
| title | Effects of a functional palatability enhancer on growth performance, digestive physiology, and immune response in the Pacific white shrimp (Penaeus vannamei) fed low-quality fishmeal diets |
| title_full | Effects of a functional palatability enhancer on growth performance, digestive physiology, and immune response in the Pacific white shrimp (Penaeus vannamei) fed low-quality fishmeal diets |
| title_fullStr | Effects of a functional palatability enhancer on growth performance, digestive physiology, and immune response in the Pacific white shrimp (Penaeus vannamei) fed low-quality fishmeal diets |
| title_full_unstemmed | Effects of a functional palatability enhancer on growth performance, digestive physiology, and immune response in the Pacific white shrimp (Penaeus vannamei) fed low-quality fishmeal diets |
| title_short | Effects of a functional palatability enhancer on growth performance, digestive physiology, and immune response in the Pacific white shrimp (Penaeus vannamei) fed low-quality fishmeal diets |
| title_sort | effects of a functional palatability enhancer on growth performance digestive physiology and immune response in the pacific white shrimp penaeus vannamei fed low quality fishmeal diets |
| topic | Aquaculture nutrition digestive enzymes feed additive shrimp farming Nutrición acuícola enzimas digestivas aditivo alimentario cultivo de camarones |
| url | https://dialnet.unirioja.es/servlet/oaiart?codigo=10506168 |
| work_keys_str_mv | AT martinsmateusaranha effectsofafunctionalpalatabilityenhancerongrowthperformancedigestivephysiologyandimmuneresponseinthepacificwhiteshrimppenaeusvannameifedlowqualityfishmealdiets AT coelhojaquelinedarosa effectsofafunctionalpalatabilityenhancerongrowthperformancedigestivephysiologyandimmuneresponseinthepacificwhiteshrimppenaeusvannameifedlowqualityfishmealdiets AT rioscristina effectsofafunctionalpalatabilityenhancerongrowthperformancedigestivephysiologyandimmuneresponseinthepacificwhiteshrimppenaeusvannameifedlowqualityfishmealdiets AT silvacarlosperes effectsofafunctionalpalatabilityenhancerongrowthperformancedigestivephysiologyandimmuneresponseinthepacificwhiteshrimppenaeusvannameifedlowqualityfishmealdiets AT ferreiratamirishenrique effectsofafunctionalpalatabilityenhancerongrowthperformancedigestivephysiologyandimmuneresponseinthepacificwhiteshrimppenaeusvannameifedlowqualityfishmealdiets AT morassofia effectsofafunctionalpalatabilityenhancerongrowthperformancedigestivephysiologyandimmuneresponseinthepacificwhiteshrimppenaeusvannameifedlowqualityfishmealdiets AT raggithiago effectsofafunctionalpalatabilityenhancerongrowthperformancedigestivephysiologyandimmuneresponseinthepacificwhiteshrimppenaeusvannameifedlowqualityfishmealdiets AT seiffertwalterquadros effectsofafunctionalpalatabilityenhancerongrowthperformancedigestivephysiologyandimmuneresponseinthepacificwhiteshrimppenaeusvannameifedlowqualityfishmealdiets AT vieirafelipeboechat effectsofafunctionalpalatabilityenhancerongrowthperformancedigestivephysiologyandimmuneresponseinthepacificwhiteshrimppenaeusvannameifedlowqualityfishmealdiets |