Effect of Chestnut Wood Polyphenols on Growth, Survival, and Disease Resistance in Pacific White Shrimp (Litopenaeus vannamei Boone, 1931)
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Abstract
Chestnut wood polyphenols (CWP) represent a natural feed additive with potential antibacterial and immunostimulant properties. This study evaluated the in vitro antibacterial activity of CWP against Photobacterium damselae subsp. damselae (PDD) and its effects on the growth performance, immune responses, and disease resistance of Pacific white shrimp (Litopenaeus vannamei Boone, 1931). The minimum inhibitory concentration and minimum bactericidal concentration of CWP against PDD were 10 µg·mL⁻¹ and 20 µg·mL⁻¹, respectively. In the feeding trial, shrimp (initial weight, 5.58±0.19 g) were given diets supplemented with CWP at 0 (control), 1, 3, or 5 g·kg feed⁻¹ for 30 days. The results indicate that dietary CWP significantly improved survival rates and feed conversion ratios in a dose-dependent manner, with the highest survival (92.00±4.00%) and lowest FCR (0.99±0.04) observed in the 5 g·kg feed⁻¹ group. In addition, CWP supplementation notably reduced intestinal Vibrio spp. counts and enhanced superoxide dismutase activity, while the immune parameters, including total hemocyte count, phagocytic activity, and phenoloxidase activity, remained unaffected. Following experimental challenge with PDD, shrimp fed 5 g·kg feed⁻¹ CWP exhibited higher survival (70.00%) compared to the control group (43.33%). On day 7 post-challenge, attenuation of PDD-associated lesions in the hepatopancreas and muscle by dietary CWP was revealed by histopathological examination. These findings thus demonstrate that dietary supplementation with CWP, particularly at 5 g·kg feed⁻¹, enhances growth performance and immune responses, while reducing pathogenic bacterial loads and improving disease resistance in Pacific white shrimp.
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