Saponina en dieta de camarón blanco Penaeus vannamei posible causa de enteritis hemocítica y efectos negativos sobre el crecimiento y supervivencia.
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Palabras clave

Penaeus vannamei
enteritis hemocítica

Métricas de PLUMX 


La optimización de técnicas de producción e intensificación en la camaronicultura han diversificado las estrategias en nutrición y salud. La inclusión de aditivos para mejorar resultados es cada vez más común y es de gran importancia evaluarlos adecuadamente. Este estudio realizó un análisis integral sobre el efecto de saponina en juveniles de camarón blanco Penaeus vannamei. Se incluyeron 4 concentraciones de saponina (0%, 2%, 4% y 6%) en una dieta comercial y se alimentaron durante 28 días bajo condiciones controladas de cultivo. El alimento sin saponina (0%) mostró los mejores resultados, el crecimiento fue significativamente diferente (p <0.05) respecto a las demás concentraciones. La sobrevivencia mostró reducción conforme la inclusión de saponina se incrementó, al igual que el daño en tracto digestivo (0%>2%>4%>6%). Las concentraciones evaluadas en este estudio no produjeron mejoras en los camarones, por el contrario, provocaron problemas en su tracto digestivo y en el alimento con mayor proliferación de hongos a mayor inclusión de saponina.
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