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Adición de Arthrospira platensis (Cyanobacteria: Cyanophyceae) como alimento funcional en la dieta de postlarvas y juveniles de Litopenaeus vannamei
Taipe Alva, N.J. (2021). Adición de Arthrospira platensis (Cyanobacteria: Cyanophyceae) como alimento funcional en la dieta de postlarvas y juveniles de Litopenaeus vannamei. BA Thesis. Universidad Nacional Mayor de San Marcos, Facultad de Ciencias Biológicas, Escuela Profesional de Ciencias Biológicas: Lima. 62 pp.
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Documenttype: Doctoraat/Thesis/Eindwerk
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| Trefwoorden |
Arthrospira platensis Gomont, 1892 [WoRMS]; Penaeus vannamei Boone, 1931 [WoRMS]
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| Abstract |
The purpose of this work was to evaluate the inclusion of the cyanobacteria Arthrospira platensis in the feeding of postlarvae and juveniles of Litopenaeus vannamei for 42 days. For this, an experimental system was designed with four treatments and three replicates each one; each experimental unit consisted of an aquarium with filtered and sterilized seawater, where 241 postlarvae (PL20) of L. vannamei (0.006 ± 0.003 g) were placed.In the control treatment (TC), the diet consisted of commercial food (45% protein); in the first experimental treatment (T1) the organisms were fed A. platensis flour added to the feed; in the second experimental treatment (T2), the diet consisted of the inclusion of filtered A. platensis as live food, in addition to commercial food; and the last experimental treatment (T3) consisted of the inclusion of A. platensis flour in the commercial feed and as live food. Final average weight, growth rate (r), survival, and total haemocyte count (HTC) were evaluated. At the end of the experiment, T2 was 17.65% higher than TC in final mean weight, and T3 was 80.67% higher than TC in total hemocyte count (HTC); without presenting significant differences (p> 0.05). Similarly, T1 was 15.74% higher than TC with respect to survival (p> 0.05). The inclusion of A. platensis as live food (T2 andT3) resulted in significantly higher values in the growth parameters of L. vannamei (final average weight and growth rate) in contrast to its inclusion as flour in commercial food (p <0.05). |
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