Evaluation of hatching mixed probiotics effects on water quality, larval development, thermal, hyposalinity shocks of kuruma shrimp, Penaeus japonicus (Bate 1888)

Abstract

This research aimed to investigate how different doses of hatchery probiotic affected water quality, thermal shock, hyposalinity stress tolerance, growth, survival, and metamorphosis rate of kuruma shrimp (Penaeus japonicus) larvae. The probiotic was added to the water in three concentrations: 2 (T1), 3 (T2), and 4 (T3) gm/m3 respectively, as well as a control group (T0) (without probiotic); then the diets were fed to triplicate groups of shrimps. Obtained results pointed out that the probiotic treatments significantly improved growth, metamorphosis, and survival rate of the various shrimp larval stages. Furthermore, there was a favorable effect on shrimp larvae tolerance to temperature shock andhyposalinity stress. Probiotics reduced the quantities of ammonia and nitrite in water while increasing the pH level. Therefore, application of probiotic had beneficial effects on the kuruma shrimp larviculture as well as the water quality parameters.