Protective effects of butyric acid during heat stress on the survival, immune response, histopathology, and gene expression in the hepatopancreas of juvenile pacific shrimp (L. Vannamei)

This study looked at the effects of adding butyric acid (BA) to the diets of juvenile Pacific shrimp and how it affected their response to survival, immunity, histopathological, and gene expression profiles under heat stress. The shrimp were divided into groups: a control group with no BA supplement...

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Bibliographic Details
Published in:Fish & shellfish immunology 2024-07, Vol.150, p.109610-109610, Article 109610
Main Authors: Yohana, Mpwaga Alatwinusa, Ray, Gyan Watson, Yang, Qihui, Kou, Shiyu, Tan, Beiping, Wu, Jiahua, Mao, Minling, bo Ge, Zhan, Feng, Lan
Format: Article
Language:English
Subjects:
Animal Feed - analysis
Animals
Butyric acid
Butyric Acid - administration & dosage
Diet - veterinary
Dietary Supplements - analysis
Dose-Response Relationship, Drug
Gene Expression - drug effects
Gene Expression - immunology
Gene Expression Regulation - drug effects
Gene Expression Regulation - immunology
Heat stress
Heat-Shock Response - drug effects
Hepatopancreas - drug effects
Hepatopancreas - immunology
Hot Temperature - adverse effects
Immunity response
Immunity, Innate - drug effects
Pacific shrimp
Penaeidae - drug effects
Penaeidae - genetics
Penaeidae - immunology
Penaeidae - physiology
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Survival
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Summary:This study looked at the effects of adding butyric acid (BA) to the diets of juvenile Pacific shrimp and how it affected their response to survival, immunity, histopathological, and gene expression profiles under heat stress. The shrimp were divided into groups: a control group with no BA supplementation and groups with BA inclusion levels of 0.5 %, 1 %, 1.5 %, 2 %, and 2.5 %. Following the 8-week feeding trial period, the shrimp endured a heat stress test lasting 1 h at a temperature of 38 °C. The results showed that the control group had a lower survival rate than those given BA. Interestingly, no mortality was observed in the group receiving 1.5 % BA supplementation. Heat stress had a negative impact on the activities of alkaline phosphatase (AKP) and acid phosphatase (ACP) in the control group. Still, these activities were increased in shrimp fed the BA diet. Similar variations were observed in AST and ALT fluctuations among the different groups. The levels of triglycerides (TG) and cholesterol (CHO) increased with high temperatures but were reduced in shrimp-supplemented BA. The activity of an antioxidant enzyme superoxide dismutase (SOD) increased with higher BA levels (P 
ISSN:1050-4648
1095-9947
DOI:10.1016/j.fsi.2024.109610