FERMENTED YEAST PRODUCT (DVAQUA) SHOWS STRONG PROTECTION AGAINST EMS/AHPND IN WHITELEG SHRIMP Litopenaeus vannamei

A study was performed to confirm the beneficial effects of a fermented yeast product DVAQUA in white leg shrimp. Parameters examined were growth, survival and resistance to Vibrio parahaemolyticus (TWO1). The study was performed using 400-liter capacity tanks, at Crevetec's research facility (Belgium).  The shrimp were grown for 6 weeks with DVAQUA at 0, 0,25 % and 0.35 % of the diet, after which, the shrimp were challenged with TW01.

DVAQUA (0.25 and 0.35%) did not improve the performance or the survival during the 6-week growing phase.  However, when challenged with TWO1, survival in the DVAQUA 0.35% group was significantly higher than the control (60 % vs. 34 %).  Phagocytic cells (%) and respiratory burst were also significantly higher in the 0.35 % group.

The results of this study were in line with those of 15 previous studies, which demonstrated that DVAQUA improved the survival of whiteleg shrimp by an average of 29 %.

Studies in Tilapia (Areechon, 2013) have shown that DVAQUA significantly increases the alternative complement system (by 2.5 to 4 fold). We postulate that the fermented yeast product DVAQUA improves surveillance and recognition of pathogens, resulting in beneficial effects against pathogens across multiple species including Salmonella, Campylobacter, E. coli , Vibrio and other pathogens in fish, shrimp, poultry and swine.