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Volume 12, Issue 2 (Summer- 2026 2026) |
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Studying the effects of two probiotic supplements on growth and survival factors of cultured Vannamei shrimp in conditions of exposure and without exposure to Vibrio parahaemolyticus and their effect on the organoleptic assessment
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Abbas Zahedi dehui   , Alireza Golchin Manshadi * , Mohammad Hossein Marhamatizadeh , Sedigheh Yazdanpanah , Mohammad Tarahomi |
| 2Department of Aquatic Animal health, Kaz .C, Islamic Azad University, Kazerun, Iran |
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Abstract: |
900 one-gram shrimp were raised in six treatments with three replicates each. At the end of the 6th period, treatments C2, T2, and T4 were exposed to Vibrio parahaemolyticus, and the experiment continued until the 9th period. We also tested the sensory quality of shrimp from treatments C1, T1, and T3 on days 0, 5, and 10 at 4°C using ten evaluators. The results showed that treatment T1 performed best for most indices, followed by T3, T2, T4, C1, and C2. Most parameters showed significant differences between treatments, except for body weight gain percentage and specific growth rate. Overall, probiotics—especially Bio Aqua—significantly improved growth and survival. Sensory tests showed "excellent" scores on day 0. On day 5, most attributes stayed "excellent," except for the eyes. By day 10, color, texture, and shell quality were "good" (except color in C1 and T3), but odor and the condition of the head and tail were "unacceptable" for all groups. While sensory scores changed significantly over time within each treatment, there was no significant difference between treatments C1, T1, and T3. In conclusion, probiotics in terms of sensory indicators did not affect the spoilage rate during refrigerated storage.
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| Keywords: AHPND, Probiotic, Sensory characteristic, Growth performance and survival rate |
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Type of Study: Research |
Subject:
Special
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Ethics code: IR.IAU.KAU.REC. 1405.014
Zahedi dehui A, Golchin Manshadi A, Marhamatizadeh M H, yazdanpanah S, Tarahomi M. Studying the effects of two probiotic supplements on growth and survival factors of cultured Vannamei shrimp in conditions of exposure and without exposure to Vibrio parahaemolyticus and their effect on the organoleptic assessment. میکروبیولوژی کاربردی در صنایع غذایی 2026; 12 (2) :26-40 URL: http://amfi.ir/article-1-226-en.html
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