2023
DOI: 10.3390/jmse12010083
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Dietary Tartaric Acid Improves Growth Performance, Gut Microbiota, Digestive Enzyme Activities, Hemolymph Immunity, Antioxidant Markers, and Disease Resistance against Vibrio parahaemolyticus in Pacific White Shrimp

Morteza Yousefi,
Mehdi Naderi Farsani,
Alireza Afzali-Kordmahalleh
et al.

Abstract: Tartaric acid (TA) is an organic acid whose properties in aquaculture have not yet been comprehensively studied. In the current research, the effect of dietary TA on growth indices, gut microbiota, the level of digestive enzymes, antioxidant and immunological markers, and survival rate following immersion challenge with Vibrio parahaemolyticus (14 days) in Litopenaeus vannamei were investigated. To achieve this, 600 shrimp (3.26 ± 0.05 g) were tested with pellets supplemented with five distinct concentrations … Show more

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