Probiotic Supplementation in Feed on Nutritional Quality, Feed Efficiency, and the Growth of Vannamei Shrimp ( Litopenaeus Vannamei)

Abstract

The increased demand for artificial feed has come from the intensification of vannamei shrimp cultivation. Feed efficiency is low since not all of the feed ingested by shrimp can be digested adequately. Supplementing probiotics in the feed to ensure that the meal is properly absorbed by vannamei shrimp, resulting in optimal shrimp development, is one of the attempts to enhance digestibility and feed efficiency. The objective of this research is to discover how adding probiotics to the nutritional content of commercial feed affects the growth and the survival of vannamei shrimp. The experimental technique and Completely Randomized Design (CRD) analysis were employed in this research, with four treatments and three repetitions: feed without probiotics (control), feed with commercial probiotic A, feed with commercial probiotic B, and feed with commercial probiotic C. Composition in commercial probiotics A (Lactobacillus casei, yeast, Saccharomyces cerevisiae), probiotics B (Bacillus subtilis, Bacillus pumilus, Bacillus amyloquefaciens, Bacillus licheniformis) and probiotics C (Lactobacillus fermentum, Lactobacillus plantarum, Bacillus coagulans, Lactobacillus lactis, Bacillus sSubtilis). The findings revealed that adding probiotics to commercial feed had an impact on the nutritional content (protein). The average survival rate of vannamei shrimp is around 94%. Treatment C produced the greatest absolute growth and FCR values. When compared to controls, the experiment of adding probiotics to the feed (all treatments) The water quality during the study's maintenance medium was in the optimum range, with temperatures ranging from 26.5 to 30°C dissolved oxygen levels of 5.5-6.3 mg/L, and pH levels of 7.5-7.8. Treatment C produced the greatest SGR and FCR values. When compared to controls, the experiment of adding probiotics to the feed (all treatments). The conclusion of this study is that the commercial probiotic C (Lactobacillus fermentum, Lactobacillus plantarum, Bacillus coagulans, Lactobacillus lactis, Bacillus subtilis) resulted in the best shrimp growth and survival rate (SR)