Grape seed extract and dried macroalgae, Ulva lactuca Linnaeus, improve survival of greenlip abalone, Haliotis laevigata Donovan, at high water temperature

Summer mortality (SM) in greenlip abalone (Haliotis laevigata Donovan) heavily affects productivity of land-based abalone farms in Southern Australia. It has been associated with conditions of high water temperature (>23 degrees C), low dissolved oxygen levels, and a range of other stressful factors in the culture water during summer months. This study aimed to alleviate mortality experienced by abalone at high water temperatures (26 degrees C), by dietary intervention using grape seed extract (GSE) and dried Ulva lactuca Linnaeus, two products which contain antioxidative and bioactive compounds. These products were formulated into a commercial abalone diet at levels of 5 and 30%. The diets were fed to 3-year-old greenlip abalone (26.8 g; 57.9 mm) at a water temperature of 22 or 26 degrees C for 38 days. No mortalities were observed at 22 degrees C. Compared to the unaltered commercial diet, both GSE and dried U. lactuca additive diets significantly increased the survival of abalone at the 26 degrees C water temperature (P<0.05). GSE addition also significantly increased serum superoxide dismutase activity, feed intake, and meal acceptance of the abalone (P<0.05). These results demonstrate the potential for GSE or dried U. lactuca to act as dietary additives to reduce mortality and improve productivity on abalone farms subjected to high summer water temperatures. Crown Copyright (C) 2014 Published by Elsevier B.V. All rights reserved.