This work aimed to evaluate Nannochloropsis spp. as feed additive in the diet of Pacific white shrimp (Litopenaeus vannamei) for their effect on midgut microbiology, thermal shock resistance and immunological parameters. Initially, the digestibility of the microalgae meal was assessed, and the apparent digestibility coefficient (APC) was determined. The APC was, in general, high in lipids (78.88%) and eicosapentaenoic fatty acid (73.86%). Then, Nannochloropsis spp. were included in diets at four levels (0, 0.5, 1 and 2% inclusion). The shrimp were reared in 500 L clear water tanks containing 20 shrimp per tank with initial weight of 6.05 ± 0.06 g and fed four times a day. Shrimp fed with supplemented diets containing Nannochloropsis spp. (0.5 and 2%) presented higher resistance to thermal shock when compared to the non-supplemented group (Figure 1 ). Shrimp fed with 1 and 2% of algae inclusion had higher production of reactive oxygen species (ROS) when compared to other treatments. No statistical difference was observed in immunological parameters and microbiology of the intestinal tract. Thus, the inclusion of Nannochloropsis spp. in shrimp diets at 0.5% and 2% levels increase resistance to thermal shock and ROS production in shrimp.
Financial support: CAPES (Financing code 001 ) and by the Aquavitae project (Horizon 2020, number 818173