The impact of Fermented Feed on White Leg Shrimp (Litopenaeus vannamei) Growth Performance, Feed Utilization, and Immune-oxidative Response in The grow out Ponds

Abstract

This work aimed to assess the effects of fermented rice bran containing commercial probiotic bacteria in relation to culture density (150 and 200 shrimp/ m3) and its effects on Litopenaeus vannamei's health, microbiota, immune response, and gene expression. The shrimp (initial weight: 0.86±0.011 g) were randomly divided into three groups, three replicate each. Group I (G-I) was fed only on formulated feed (Control group), Group II (G-II) was fed on 50 % formulated feed and 50 % fermented feed and Group III (G-III) was fed on 100 % fermented feed. Feed modification affected water dissolved oxygen, pH, total ammonia nitrogen (TAN), and nitrite but stocking density significantly affected both pH and TAN. Stocking density and feed fermentation had an impact on the phytoplankton in the culture pond. The maximum number of copepods and phytoplankton was reported in G-III. The highest growth performance was reported in G-I followed by G-II and then G-III. The application of fermented feed improved the antioxidant capacity, immune response and histomorphology of the intestine of L. vannamei while increasing stocking density induced a negative impact on shrimp immune-oxidative responses and intestine morphometry. In conclusion, fermented feed may serve as a sustainable substitute for commercial feed in shrimp nutrition, promoting improved growth and feed utilization while boosting stress resilience and enhancing immune-oxidative responses in shrimp.