Effects of Dietary Cholesterol and Lecithin Levels and Surfactin Supplementation on Intermolt Period of Pacific White Shrimp (Litopenaeus vannamei)

ZHAI Shaowei, SU Baoyuan, ZHANG Chunxiao

doi:10.3969/j.issn.1006-267x.2017.07.030

2017 , Vol. 29 >Issue 7: 2460 - 2467

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.07.030

Molecular Nutrition

Effects of Dietary Cholesterol and Lecithin Levels and Surfactin Supplementation on Intermolt Period of Pacific White Shrimp (Litopenaeus vannamei)

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Xiamen Key Laboratory for Feed Quality Testing and Safety Evaluation, Fisheries College of Jimei University, Xiamen 361021, China

Received date: 2016-12-05

Online published: 2017-07-05

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Abstract

Two experiments were conducted to evaluate the effects of dietary cholesterol and lecithin levels on intermolt period and surfactin supplementation on intermolt period and antioxidant ability in hepatopancreas of Pacific white shrimp (Litopenaeus vannamei), respectively. In trial 1, one hundred Pacific white shrimp with an average body weight of (0.61±0.02) g were randomly divided into 10 groups with 10 replicates per group and one shrimp per replicate, and the shrimps were fed a basal diet in control group and those in 9 experimental groups were fed experimental diets supplemented with 0.2%, 0.4% and 0.6% cholesterol and 1.0%, 2.0% and 3.0% lecithin, respectively. The trial 1 lasted for 35 days. This trial was conducted to study the effects of dietary cholesterol and lecithin levels on intermolt period of Pacific white shrimp. In trial 2, ninety Pacific white shrimp with an average body weight of (0.48±0.03) g were randomly divided into 6 groups with 15 replicates per group and one shrimp per replicate, and the shrimps in control group were fed the experimental diet containing 0.4% cholesterol and 2% lecithin and those in 5 surfactin supplementation groups were fed experimental diets supplemented with 10, 20, 40, 80 and 160 mg/kg surfactin on the basis of the control group diet, respectively. The trial 2 lasted for 28 days. This trial was conducted to evaluate the effects of surfactin supplementation on intermolt period and antioxidant ability in hepatopancreas of Pacific white shrimp. The results showed as follows: the intermolt period was significantly affected by the dietary cholesterol level and the interaction between cholesterol and lecithin levels (P<0.05), but not significantly affected by dietary lecithin level (P>0.05). The intermolt period of the group fed diet with 0.4% cholesterol and 1.0% lecithin, the group fed diet with 0.4% cholesterol and 2.0% lecithin and the group fed diet with 0.6% cholesterol and 2.0% lecithin was significantly shorter than that of other groups (P<0.05), and the intermolt period of group fed diet with 0.4% cholesterol and 2.0% lecithin was the shortest among all the groups. Compared with the control group, the intermolt period of 10 mg/kg surfactin supplementation group was significantly shortened (P<0.05), and the total antioxidant capacity in hepatopancreas was significantly increased (P<0.05). The superoxide dismutase activity in hepatopancreas of all surfactin supplementation groups was significantly increased compared with the control group (P<0.05). Compared with the control group, the catalase activity in hepatopancreas of 10 and 20 mg/kg surfactin supplementation groups was significantly increased (P<0.05), while that of the other surfactin supplementation groups was significantly decreased (P<0.05). The glutathione peroxidase activity in hepatopancreas of all surfactin supplementation groups (except the 10 mg/kg surfactin supplementation group) was significantly higher than that of control group (P<0.05). The malondialdehyde level in hepatopancreas of 10 and 20 mg/kg surfactin supplementation groups was significantly decreased compared with the control group (P<0.05). In conclusion, under the present trial condition, dietary cholesterol level and the interaction between cholesterol and lecithin levels can significantly affect the intermolt period of Pacific white shrimp, and the shortest intermolt period is obtained when dietary cholesterol and lecithin level are 0.4% and 2.0%, respectively. The 10 mg/kg surfactin supplemented in the diet with 0.4% cholesterol and 2.0% lecithin can shorten the intermolt period and improve the antioxidant ability in hepatopancreas of Pacific white shrimp.

Key words： cholesterol; lecithin; surfactin; Pacific white shrimp; intermolt period

Cite this article

ZHAI Shaowei, SU Baoyuan, ZHANG Chunxiao . Effects of Dietary Cholesterol and Lecithin Levels and Surfactin Supplementation on Intermolt Period of Pacific White Shrimp (Litopenaeus vannamei)[J]. Chinese Journal of Animal Nutrition, 2017 , 29(7) : 2460 -2467 . DOI: 10.3969/j.issn.1006-267x.2017.07.030

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