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Impact of daily fluctuations of optimum (27 °C) and high water temperature (33 °C) on Penaeus vannamei juveniles infected with white spot syndrome virus (WSSV)
Rahman, M.M.; Corteel, M.; Dantas-Lima, J.J.; Wille, M.; Alday-Sanz, V.; Pensaert, M.B.; Sorgeloos, P.; Nauwynck, H.J. (2007). Impact of daily fluctuations of optimum (27 °C) and high water temperature (33 °C) on Penaeus vannamei juveniles infected with white spot syndrome virus (WSSV). Aquaculture 269(1-4): 107-113. https://dx.doi.org/10.1016/j.aquaculture.2007.04.056
In: Aquaculture. Elsevier: Amsterdam; London; New York; Oxford; Tokyo. ISSN 0044-8486; e-ISSN 1873-5622, meer
Peer reviewed article  
Beschikbaar in  Auteurs 
Trefwoorden
    Penaeus vannamei Boone, 1931 [WoRMS]
    Marien/Kust
Author keywords
    WSSV; temperature fluctuations; Penaeus vannamei
Auteurs  Top 
  • Rahman, M.M.
  • Corteel, M., meer
  • Dantas-Lima, J.J.
  • Wille, M., meer
  • Alday-Sanz, V.
  • Pensaert, M.B., meer
  • Sorgeloos, P., meer
  • Nauwynck, H.J., meer
Abstract
    This study evaluated the effect of daily fluctuations between optimum (27 °C) and high water temperature (33 °C) on the clinical and virological outcome of a WSSV infection in Penaeus vannamei juveniles. Shrimp were inoculated intramuscularly with a dose of 10,000 SID50 of either virulent WSSV Thai-1 or less virulent WSSV Viet or mock inoculated. Temperature was kept either continuously at 27 °C or switched from 27 °C to 33 °C at 12 h post inoculation (hpi) and maintained at that temperature for 6 h (6 h 33 °C), 12 h (12 h 33 °C), 18 h (18 h 33 °C) or 24 h (24 h 33 °C) per day. Temperature was then lowered and maintained at 27 °C for the remaining hours of the day. The experiments ran for 132 hpi with WSSV Thai-1 and 168–192 hpi with WSSV Viet. WSSV infections were demonstrated by indirect immunofluorescence (IIF).Shrimp kept continuously at 27 °C, started to show clinical signs at 24 hpi and mortalities started at 36 hpi with both strains. Cumulative mortalities reached 100% at 60 hpi with WSSV Thai-1 and at 168–192 hpi with WSSV Viet in two experiments. At constant 33 °C (24 h 33 °C), mortalities were 0% with WSSV Thai-1 and 5% or 10% with WSSV Viet. With exposure to 33 °C for 6 or 12 h per day (6 h 33 °C or 12 h 33 °C), cumulative mortalities reached 90–100% at 72–96 hpi with WSSV Thai-1. With WSSV Viet cumulative mortalities reached 100% at 84–96 hpi or 50–95% at 96–108 hpi with 33 °C for 6 h or 12 h per day. Mortalities were clearly reduced with WSSV Thai-1 (0–40%) and WSSV Viet (5–15%) at 33 °C for 18 h per day. At constant 27 °C and at 33 °C for 6 h or 12 h per day, dead shrimp were WSSV positive and euthanized shrimp were WSSV negative. At 33 °C for 18 h or 24 h per day, the dead and euthanized shrimp were WSSV negative except the dead shrimp at 18 h 33 °C with Thai-1 were WSSV positive.The present study showed that daily temperature fluctuations have negative (6 h 33 °C with WSSV Viet) or positive effects (6 h 33 °C with WSSV Thai-1 and 12 h or 18 h 33 °C with both strains) on disease and mortality of shrimp infected with WSSV.
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