Efeitos da suplementação do cloreto de sódio em rações para o camarão branco do Pacífico, Penaeus vannamei, cultivado em águas oligohalinas / Effects of sodium chloride supplementation in diets for the Pacific white shrimp, Penaeus vannamei, reared in low salinity waters

Manuella Gazzineo de Moraes, Rommel Rocha de Sousa, Carlos Henrique Profírio Marques, José William Alves da Silva, Rafael Lustosa Maciel, Ítalo Régis Castelo Branco Rocha, João Felipe Nogueira Matias, Elenise Gonçalves de Oliveira, José Renato de Oliveira César, Francisco Hiran Farias Costa

Abstract


O cultivo de Penaeus vannamei em águas oligohalinas tem sido um desenvolvimento recente na região Nordeste. O objetivo deste estudo foi investigar os efeitos da suplementação de NaCl em dietas no crescimento, sobrevivência, osmolalidade da hemolinfa e contagem total de hemócitos dos camarões. No experimento 1, camarões cultivados em águas oligohalinas, com peso variando entre 5 a 20 g, foram utilizados para a determinação da osmolalidade da hemolinfa, não tendo diso influenciada pelo aumento do peso do camarão. Após aclimatação em água do mar (35 ppt), a osmolalidade da hemolinfa foi avaliada em camarões com peso entre 5-20 g, tendo sido incrementada para a salinidade da água do mar (35 ppt), variando de 661,0 ± 25,2 mOsm/kg (D1) a 916,9 ± 40,1 mOsm/kg (D4). No experimento 2, camarões cultivados em águas oligohalinas (0,3-0,5 ppt) foram distribuídos em cinco tratamentos (D1, D2, D3, D4 e D5), com quatro repetições. As dietas consistiram de uma dieta basal suplementada com 0 g/kg, 5 g/kg, 10 g/kg, 20 g/kg e 40 g/kg de NaCl, respectivamente. Após 22 dias, os parâmetros de sobrevivência, peso final, as taxas específicas de crescimento (SGR) e taxa de crescimento absoluto (TCA) apresentaram diferenças significativas entre os tratamentos. No entanto, não houve diferenças significativas na osmolalidade da hemolinfa e contagem total de hemócitos dos camarões distribuídos nos cinco grupos.


Keywords


Camarão, água de baixa salinidade, modificação da dieta, osmolalidade da hemolinfa.

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DOI: https://doi.org/10.34117/bjdv6n3-238

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