ผลการเสริมกรดแกมมาอะมิโนบิวทีริกในอาหารต่อการเจริญเติบโต และคุณภาพลูกกุ้งขาวแวนนาไม (Litopenaeus vannamei) ระยะโพสลาร์วา
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บทคัดย่อ
งานวิจัยนี้มีวัตถุประสงค์เพื่อศึกษาผลการเสริมกรดแกมมาอะมิโนบิวทีริกที่ระดับ 0%, 0.2% และ 0.4% ในอาหารสำเร็จรูป ต่อการเจริญเติบโต และคุณภาพลูกกุ้งขาวแวนนาไม (วิธีชริมพ์ไบโอเทค วิธีทางอณูชีววิทยา และภายใต้กล้องจุลทรรศน์) ระยะโพสลาร์วา PL9-PL25 ผลการวิจัย พบว่า กรดแกมมาอะมิโนบิวทีริกที่ได้จากพืช มีคุณสมบัติในการต้านอนุมูลอิสระและต้านทานเชื้อแบคทีเรีย Vibrio parahaemolyticus ได้ที่ความเข้มข้น 50 mg/ml และเมื่อเสริมกรดแกมมาอะมิโนบิวทีริกระดับ 0.4% ในอาหารกุ้ง พบว่า กุ้งขาวแวนนาไม ระยะ PL25 มีการเจริญเติบโต ความยาวลำตัว 15.75±0.95 มิลลิเมตร และน้ำหนักตัว 0.028±0.000 กรัม และมีระดับคุณภาพที่ 95.67±1.15% ซึ่งแตกต่างกับกลุ่มควบคุม (0%) อย่างมีนัยสำคัญทางสถิติ (p<0.05) ส่วนอัตราการรอดตายมีค่าไม่แตกต่างกันทางสถิติ (p>0.05) โดยมีค่าอยู่ในช่วง 89.96-93.91% ส่วนอัตราการรอดตายเมื่ออยู่ในสภาวะที่มีการเปลี่ยนแปลงความเค็มและความทนทานต่อฟอร์มาลิน มีค่าอยู่ในช่วง 98.33-99.67% และไม่พบการติดเชื้อก่อโรคตายด่วนและโรคขี้ขาว แต่พบการติดเชื้อ EHP ดังนั้น การเสริมด้วยกรดแกมมาอะมิโนบิวทีริก 0.4% ในอาหาร จะช่วยเพิ่มการเจริญเติบโต เพิ่มคุณภาพของกุ้งขาวแวนนาไม ระยะโพสลาร์วา และส่งเสริมความทนทานต่อความเครียดในสภาวะที่มีการเปลี่ยนแปลงสิ่งแวดล้อม โดยยังคงมีคุณภาพสูงกว่า 90% แม้อยู่ภายใต้สภาวะการติดเชื้อ EHP
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