Increased resistance to thermal shock in pacific white shrimp fed on green algae and its effect in conjunction with probiotics

This study aimed to evaluate the <em>in vivo </em>effect of the macroalgae <em>Ulva ohnoi, </em>alone and combined with the probiotic <em>Lactobacillus plantarum, </em>on zootechnical, immunological, and microbiological performance, thermal resistance and survival of <em>Litopenaeus vannamei </em>challenged with <em>Vibrio parahaemolyticus. </em>The shrimp were fed four diets: control, seaweed, probiotic, and a combination of seaweed + probiotic. After six weeks, a significant difference between the control and probiotic, and the control and seaweed treatments was demonstrated in shrimp challenged with <em>Vibrio</em>, with the highest percentage of mortality being observed in the group fed only with seaweed, followed by probiotic, seaweed + probiotic, and control. The control and seaweed treatment groups also showed a significant difference in resistance to hermal shock. The animals treated with the control diet had the highest mortality rate, followed by seaweed + probiotic, probiotic, and seaweed. The zootechnical, immunological, and microbiological parameters