Open AccessThe Effect of Feed Supplementation with Fermented Red Seaweed (Kappaphycus alvarezii) on Growth and Survival of White Shrimp (Litopenaeus vannamei) Post-Larvae Culture
Author(s) -
Gede Suantika,
Magdalena Lenny Situmorang,
Felicia Irene Saputra,
Ulya Alviredieta,
Pingkan Aditiawati,
Sastia Prama Putri
Publication year - 2021
Publication title -
hayati journal of biosciences
Language(s) - English
Resource type - Journals
eISSN - 2086-4094
pISSN - 1978-3019
DOI - 10.4308/hjb.28.4.286-392
Subject(s) - kappaphycus alvarezii , litopenaeus , shrimp , biology , food science , fermentation , shellfish , botany , zoology , algae , fishery , aquatic animal , fish <actinopterygii>
This study was aimed to investigate the effect of novel shrimp diet supplemention with fermented red seaweed Kappaphycus alvarezii on growth and survival of whiteleg shrimp (Litopenaeus vannamei) post-larvae culture. The research consisted of three consecutive steps: (1) preliminary study on Kappaphycus alvarezii fermentation, (2) feed formulation and proximate analysis, (3) performance test of commercial feed (C), commercial + 0.5% K. alvarezii (EF1), and commercial + 1.5% fermented K. alvarezii (EF2). Following 15 days of feeding, the highest biomass, specific growth rate and survival were achieved in EF2 treatment (1.60±0.21 g, 10.88±0.86%/d, 91.67±1.53%), significantly different from control (0.99±0.09 g, 7.72±0.63%/d, 47.00±5.00%) (p<0.05). Overall, this study suggested that the dietary supplementation of 1.5% fermented K. alvarezii can enhance the growth and survival of whiteleg shrimp during the nursery phase.