Activation of immunity, immune response, antioxidant ability, and resistance against Vibrio alginolyticus in white shrimp Litopenaeus vannamei decrease under long-term culture at low pH
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- 作者：Yu-Yuan Chen ; Jiann-Chu Chen ; jcchen@mail.ntou.edu.tw" class="auth_mail" title="E-mail the corresponding author ; Kuei-Chi Tseng ; Yong-Chin Lin ; Chien-Lun Huang
- 关键词：Litopenaeus vannamei ; pH ; Activation of immunity ; Immune parameter ; Vibrio alginolyticus ; Gene expression
- 刊名：Fish & Shellfish Immunology
- 出版年：2015
- 出版时间：October 2015
- 年：2015
- 卷：46
- 期：2
- 页码：192-199
- 全文大小：1029 K
文摘
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No growth difference is observed in shrimp under long-term culture at pH 6.8 and 8.1.
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Activation of immunity is lower in the haemocytes of shrimp reared at pH 6.8.
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Shrimp at pH 6.8 decrease immune parameters and resistance to Vibrio alginolyticus.
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Shrimp reared at pH 6.8 show decreases in PA, PI and CE to V. alginolyticus.
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Shrimp reared at pH 6.8 decrease transcript levels of antioxidant enzymes and AMP.