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 in vivo effect of the macroalgae Ulva ohnoi, alone and combined with the probiotic Lactobacillus plantarum, on zootechnical, immunological, and microbiological performance, thermal resistance and survival of Litopenaeus vannamei challenged with Vibrio parahaemolyticus. 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 Vibrio, 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