The effect of sea cucumber chloroform extract (Holothuria Parva) on the prevention of bacterial disease caused by Vibrio harveyi and changes in safety factors and survival rate in white leg shrimp (Litopenaeus vannamei)

Abstract

Introduction: This study aimed to investigate the effect of extracted chloroform from sea cucumber (Holothuria Parva) on the survival of white leg shrimp (Litopenaeus vannamei) exposed to Vibrio harveyi and to evaluate changes in immune factors during the experimental period.
Materials & Methods: Sea cucumber samples were collected from the tidal zone of Dayyer county in Bushehr province. Shrimps with an average weight of 10±1 g were collected from culture ponds and kept in 33 aquariums containing 100 liters of water with a salinity of 40 ppt.
Results: The results showed that the survival rate in treatments 1, 2, and 3 with consumption of the extracted chloroform was 100%. PO had a significant difference in treatments 1, 2, and 3 with negative and positive control groups. POD had a significant difference in treatments 1, 2, and 3 with the positive control group. THC was significantly different in treatments 1 and 2 with the positive control group and treatment 3 with the negative control group. TPP was significantly different in treatment 1 with positive and negative control groups, in treatment 2 with the negative control group, and treatment 3 with negative and positive control groups. SOD was significantly different in treatment 1 with positive and negative control groups, and in treatments 2 and 3 with negative control groups.
Conclusion: According to the results, the survival rate and safety factors were higher in shrimp fed with extracted chloroform compared to shrimp fed with commercial food.