Effect of Guava (Psidium guajava) Leaves Flour on the Growth and Survival of Whiteleg Shrimp (Litopenaeus vannamei) Infected Vibrio parahaemolyticus
Agius Lapanda
Aquaculture Study Program, University of Mataram, Indonesia.
Andre Rachmat Scabra *
Aquaculture Study Program, University of Mataram, Indonesia.
Rangga Idris Affandi
Aquaculture Study Program, University of Mataram, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Aims: To evaluate the improvement of the immune system of vannamei shrimp with the addition of guava (Psidium guajava) leaves in feed infected with Vibrio parahaemolyticus bacteria.
Study Design: Quantitative Experimental.
Place and Duration of Study: This study was conducted over a period of 60 days, from January to March, at the Fish Health Laboratory, Aquaculture Study Program, University of Mataram, West Nusa Tenggara, Indonesia.
Methodology: The research was conducted for 60 days using the Completely Randomized Design (CRD) method consisting of 5 treatments and 3 replicates. Parameters observed included survival rate (SR), feed conversion ratio (FCR), specific weight and length growth, blood glucose levels, phagocytosis activity (AF), and water quality.
Results: The results showed that the addition of guava leaves flour had a significant effect on almost all parameters observed. The best treatment was obtained at a dose of 6% (P5) with the results of SR 94.67%, FCR 1.13, specific weight growth 1.37, specific length 4.37, glucose, phagocytosis activity 65%.
Conclusion: This study showed that the addition of 6% guava (Psidium guajava) leaves flour in feed had a significant effect on the growth and survival of whiteleg shrimp (Litopenaeus vannamei) infected with Vibrio parahaemolyticus.
Keywords: Flour, guava leaves, immune system, Litopenaeus vannamei, Vibrio parahaemolyticus