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Effect of water temperature on the immune response of white shrimp Litopenaeus vannamei to Vibrio alginolyticus |
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| Authors: | Winton Cheng Long-Uong Wang Jiann-Chu Chen |
| Institution: | aDepartment of Aquaculture, National Pingtung University of Science and Technology, Pingtung 912, Taiwan, ROC bDepartment of Aquaculture, College of Life and Resource Sciences, National Taiwan Ocean University, Keelung 202, Taiwan, ROC |
| Abstract: | White shrimp Litopenaeus vannamei held in 25‰ seawater at 27 °C or 28 °C were injected with TSB-grown Vibrio alginolyticus at 1 × 104 colony-forming units (cfu) shrimp? 1 or 1 × 105 cfu shrimp? 1, and then cultivated onward at water temperatures varying from 20 to 34 °C. Over 24–144 h, mortality of V. alginolyticus-injected shrimp held at 34 °C or 32 °C was significantly higher than that of shrimp held at lower temperatures. In a separate experiment, shrimp held in 25‰ seawater at 28 °C and then cultured onward at 20 to 32 °C were examined for immune parameters at 24–96 h. THC, phenoloxidase activity, respiratory burst, and SOD activity decreased significantly at 24 h after transfer to 32 °C. Shrimp held in 25‰ seawater at 27 °C and then cultured onward at 20 to 34 °C showed a significant reduction in phagocytic activity and clearance efficiency for V. alginolyticus at 24 h after transfer to 34 °C. It was concluded that transfer of shrimp from 27 or 28 °C to higher temperatures (32 and 34 °C) reduced their immune capability and decreased resistance to V. alginolyticus infection. |
| Keywords: | Litopenaeus vannamei Vibrio alginolyticus Temperature Challenge Phenoloxidase activity Respiratory burst Superoxide dismutase activity Phagocytic activity Clearance efficiency |
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