文献类型：期刊文献

英文题名：Effect of taurine on growth and immune response of Pacific white shrimp (Litopenaeus vannamei) cultured at different temperatures

作者：Mai H.; Li Y.; Song Z.; Zeng Y.; Lin P.; Sun Z.; Mai K.; Tan B.; Ye C.

机构：[1]Guangzhou Key Laboratory of Subtropical Biodiversity and Biomonitoring, Institute of Modern Aquaculture Science and Engineering, School of Life Science, South China Normal University, Guangzhou, 510631, China;[2]Laboratory of Aquatic Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang, China

年份：2025

卷号：594

外文期刊名：Aquaculture

收录：Scopus(收录号：2-s2.0-85199520537)

语种：英文

外文关键词：Antioxidant; Apoptosis; Autophagy; Taurine; Temperature

外文摘要：Low temperature is a common challenge in the culture of Pacific white shrimp (Litopenaeus vannamei), and taurine is a potential nutrient that may improve its cold-resistance. This experiment aimed to investigate effects of dietary taurine on growth and immune response of Pacific white shrimp cultured at normal and cold temperatures. Six diets were supplemented with increasing levels of taurine (0, 0.2, 0.4, 0.6, 0.8 and 1.0%) and fed to shrimp (1.59 ± 0.03 g) reared at two water temperatures (28 °C and 20 °C) for 8 weeks. The results showed that compared with 28 °C, shrimp reared at 20 °C showed lower growth performance, feed utilization, apparent digestibility and total hemocyte count (THC) (P < 0.05), but higher content of serum glucose, intracellular reactive oxygen species (ROS) and Ca2+, malonaldehyde (MDA) and apoptosis rate (P < 0.05), indicating a higher risk of oxidative damage during low temperature stress. Interestingly, shrimp could cope with cold stress by changing hemocyte composition, increasing antioxidant enzyme activity and genes expression of apoptosis and autophagy. The effect of taurine was different at different temperatures. At 28 °C, taurine supplementation improved growth rate of shrimp by increasing digestive enzyme activities, digestion absorption rate and nutrient utilization. Based on the quadratic model of weight gain rate, feed efficiency, protein retention efficiency and the broken line model of apparent digestibility coefficients of protein, the amount of taurine required for shrimp reared at 28 °C was 0.57–0.60% of dry diet. At 20 °C, taurine increased the number of THC, granulocytes, semi-granulocytes, the activities of antioxidant enzymes such as superoxide dismutase and catalase, and decreased the content of ROS in the cells, which may enhance cold resistance of shrimp. Moreover, taurine supplementation down-regulated mRNA expression of cell apoptosis genes (cyt-c, caspase-9 and caspase-3) and up-regulated mRNA expression of cell autophagy genes (atg1, atg13, atg7 and lc3) (P < 0.05), which may help to maintain cell stability at 20 °C. The optimal requirement of taurine in shrimp reared at 20 °C was 0.56–0.66% of dry diet in this experiment based on THC and MDA content. In conclusion, our study suggests that appropriate taurine promotes growth and feed utilization at optimal temperature and enhances the stability of hemocyte at low temperature in white shrimp. ? 2024 Elsevier B.V.