Abstract
The optimization of production techniques and intensification in shrimp culture have diversified nutrition and health strategies. The inclusion of additives to improve results is common, but need to be properly evaluated. This study performs a comprehensive evaluation of saponin on juvenile white shrimp Penaeus vannamei. Four concentrations of saponin (0%, 2%, 4% y 6%) were included in commercial diets and fed for 28 days under controlled culture conditions. The diet without saponin (0%) showed the best results, with a significant difference (p<0.05), when compared to the other concentrations. Survival decreased as the inclusion of saponin increased, as did damage at the digestive tract (0%>2%>4%>6%). The concentrations evaluated in this study did not produce improvements in shrimp, on the contrary, they caused problems in the digestive tract and in the diet, greater fungi proliferation with greater saponin inclusion were observed.
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