Effects of dietary heat‐killed Lactobacillus plantarum and compound probiotics on the growth performance, antioxidative capacity, intestinal morphology and microbiota of Pacific white shrimp Litopenaeus vannamei

Abstract

This study was conducted to evaluate the effects of dietary heat-killed Lactobacillus plantarum and compound probiotics (GH35A and GH35B) on the growth performance, antioxidative capacity, intestinal morphology and microbiota of Litopenaeus vannamei. Shrimps (1.29 ± 0.01 g) were fed with five different diets: C (control, basal diet without probiotics), LP1 (basal diet supplemented with 0.05% heat-killed L. plantarum powder), LP2 (basal diet supplemented with 0.1% heat-killed L. plantarum powder), T1 (basal diet supplemented with 15% GH35A and 1% GH35B) and T2 (basal diet supplemented with 15% GH35A and 2% GH35B). After 28 days of the feeding trial, it was observed that the body weight gain (BWG), specific growth rate (SGR), condition factor (CF) and intestinal somatic index (ISI) were significantly higher in groups T1 and T2 compared to those observed in group C (p < 0.05). Compared with the control group, dietary supplementation of heat-killed L. plantarum and compound probiotics significantly influenced the activities of total antioxidant capacity (T-AOC), total superoxide dismutase (T-SOD), peroxidase (POD), polyphenol oxidase (PPO), acid phosphatase (ACP) and alkaline phosphatase (AKP) in the hepatopancreas. The structure of intestinal villi in the groups LP2 and T2 was well-developed compared with the other treatments. The dominant phyla in L. vannamei were Proteobacteria and Bacteroidetes, and the abundances of Verrucomicrobia and Firmicutes were the lowest in C. Haloferula, which was the most abundant in LP2 and T1. Overall, dietary heat-killed L. plantarum and compound probiotics could positively influence the growth performance, antioxidative capacity, intestinal morphology and microbiota of L. vannamei.