Effects of Garlic, Oregano, and Artichoke Blend Extract on Feed Digestibility and Growth Performance of Pacific White Shrimp (<I>Litopenaeus vannamei</I>)
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Abstract
The study assessed the effectiveness of an herbal extract blend containing garlic 15 %, oregano 10 %, and artichoke 5 % in enhancing the protein and carbohydrate digestibility of Pacific white shrimp fed. The results showed that Pacific white shrimp fed with herb extract blend supplemented at levels of 0.05, 0.15, and 0.25 % significantly had higher carbohydrate digestibility than control diet (P < 0.05). In addition, total reducing sugar of herb extract blend was greater than that of control. Furthermore, the study evaluated the effects of herb extract blend on the growth performance of Pacific white shrimp in a feeding experiment. Four diet treatments were tested with different concentrations of the herb extract blend were 0, 0.05, 0.15 and 0.25 %. Results showed that the herb extract blend significantly improved the shrimp growth performance (P < 0.05) regarding final weight, specific growth rate, average daily gain, and protein efficiency ratio. Supplementation of the herb extract blend at least 0.05 % in shrimp diets has the potential to enhance shrimp fed digestibility and improved growth performance of Pacific white shrimp.
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