Grape seed extract and dried macroalgae, Ulva lactuca Linnaeus, improve survival of greenlip abalone, Haliotis laevigata Donovan, at high water temperature

• Published in: Aquaculture 2014-09, Vol.433, p.348-360
• Main Authors: Lange, Brett, Currie, Krishna-Lee, Howarth, Gordon S., Stone, David A.J.
• Format: Article
• Language: English
• Subjects: Additives; Algae; Animal aquaculture; Animal productions; Aquaculture; Biological and medical sciences; Diet; Fundamental and applied biological sciences. Psychology; General aspects; Grape seed extract; Haliotis; Haliotis laevigata; Invertebrates; Mollusca; Mollusks; Mortality; Survival; Temperature stress; Ulva lactuca; Vitaceae; Water temperature
• ISSN: 0044-8486; 1873-5622
• DOI: 10.1016/j.aquaculture.2014.06.028

Summer mortality (SM) in greenlip abalone (Haliotis laevigata Donovan) heavily affects productivity of land-based abalone farms in Southern Australia. It has been associated with conditions of high water temperature (>23°C), low dissolved oxygen levels, and a range of other stressful factors in the culture water during summer months. This study aimed to alleviate mortality experienced by abalone at high water temperatures (26°C), by dietary intervention using grape seed extract (GSE) and dried Ulva lactuca Linnaeus, two products which contain antioxidative and bioactive compounds. These products were formulated into a commercial abalone diet at levels of 5 and 30%. The diets were fed to 3-year-old greenlip abalone (26.8g; 57.9mm) at a water temperature of 22 or 26°C for 38days. No mortalities were observed at 22°C. Compared to the unaltered commercial diet, both GSE and dried U. lactuca additive diets significantly increased the survival of abalone at the 26°C water temperature (P