The interaction effects of dietary lipid, vitamin E and vitamin C on growth performance, feed utilization, muscle proximate composition and antioxidant enzyme activity of white leg shrimp (Litopenaeus vannamei)

This study aimed at evaluating the interactive effects of dietary lipid, vitamin E and vitamin C on growth performance, feed efficiency, muscle composition and antioxidant enzyme activity of Litopenaeus vannamei for a period of 56 days. A total of 384 shrimp with an initial weight of 5.3 +/- 1.1 g were stocked in 24 tanks. Eight experimental treatments were designed with two different levels of lipid (70 and 140 g kg(-1)), VitC (0.5 and 1.0 g kg(-1)) and VitE (0.1 and 0.3 g kg(-1)). The results showed that high levels of dietary VitE and VitC improved the survival rate and the growth, feed and antioxidant indices in shrimp. The best shrimp growth performance was observed at 70 g kg(-1) of lipid, 1.0 g kg(-1) of VitC and 0.3 g kg(-1) of VitE. Dietary lipid levels had a significant effect on muscle lipid, moisture and VitE contents. Furthermore, the interaction between dietary lipid, VitC and VitE had a significant effect on VitC and VitE contents of muscle. The lowest T-AOC, SOD, CAT and GPX activity was observed at 70, 1.0 and 0.3 g kg(-1) of dietary lipid, VitC and VitE respectively. The results also showed that the interaction of dietary VitE and VitC had a significant effect on growth and antioxidant enzyme activity of shrimp and improved their growth indices by reducing dietary lipid levels. Dietary lipid level of 70 g kg(-1), in interaction with 1.0 g kg(-1) VitC and 0.3 g kg(-1) VitE, resulted in better growth and antioxidant status in L. vannamei.

Automated summary

The study showed that high levels of dietary VitE and VitC improved the growth and antioxidant indices in shrimp, with the best shrimp growth performance observed at 70 g kg(-1) of lipid, 1.0 g kg(-1) of VitC and 0.3 g kg(-1) of VitE. The interaction of dietary VitE and VitC had a significant effect on growth and antioxidant enzyme activity of shrimp, resulting in better growth and antioxidant status in L. vannamei.