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<p>This study optimized hot water extraction of <i>Chaetomorpha linum</i> crude extracts by testing nine temperature (60&#xa0;°C, 80&#xa0;°C, and 100&#xa0;°C) and incubation time (1, 2, 3&#xa0;h(s)) combinations. The best extraction conditions (80&#xa0;°C, 3&#xa0;h) yielded 22.13% extract, with significantly high phenolic content (21.24&#xa0;µg GAE g<sup>−1</sup>) and antioxidant activity. Feeding trials were tested on black tiger shrimp, <i>Penaeus monodon</i>, and whiteleg shrimp, <i>Litopenaeus vannamei</i>, postlarvae. A commercial shrimp feed (40% protein) was supplemented with three levels of <i>C. linum</i> extract (CE) from the 80°C_3h treatments: 0% CE (control), 0.4% CE, and 0.8% CE for 30&#xa0;days. Shrimp survival was unaffected by dietary treatments (<i>P</i> &gt; 0.05), while growth performance and feed conversion ratio significantly improved in the 0.4% CE group compared to the control (<i>P</i> &lt; 0.05). However, a diet containing 0.8% CE led to poorer performance in <i>P. monodon</i> and further improved performance in <i>L. vannamei</i> compared to the 0.4% CE group. Salinity stress tests showed that shrimp fed extract-supplemented diets had lower cumulative mortality under both abrupt low (from 15 to 0.5&#xa0;g L<sup>−1</sup>) and high (from 15 to 50&#xa0;g L<sup>−1</sup>) salinity shocks (<i>P</i> &lt; 0.001). These findings suggest that <i>C. linum</i> extract (80°C_3 h) enhances shrimp growth and salinity stress tolerance, with effects varying by species and dosage.</p>

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Effects of green seaweed Chaetomorpha linum extracted by hot water on antioxidant activities and its use as a feed additive for marine shrimp postlarvae

  • 期刊论文

  • 发表日期：

    2025年7月4日

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  • Nguyen Thi Ngoc Anh,
  • Levis Nambwaya Sirikwa,
  • Tran Nguyen Hai Nam,
  • Tran Nguyen Duy Khoa,
  • Le Quoc Viet,
  • Huynh Truong Giang,
  • Tran Ngoc Hai

摘要

This study optimized hot water extraction of Chaetomorpha linum crude extracts by testing nine temperature (60 °C, 80 °C, and 100 °C) and incubation time (1, 2, 3 h(s)) combinations. The best extraction conditions (80 °C, 3 h) yielded 22.13% extract, with significantly high phenolic content (21.24 µg GAE g−1) and antioxidant activity. Feeding trials were tested on black tiger shrimp, Penaeus monodon, and whiteleg shrimp, Litopenaeus vannamei, postlarvae. A commercial shrimp feed (40% protein) was supplemented with three levels of C. linum extract (CE) from the 80°C_3h treatments: 0% CE (control), 0.4% CE, and 0.8% CE for 30 days. Shrimp survival was unaffected by dietary treatments (P > 0.05), while growth performance and feed conversion ratio significantly improved in the 0.4% CE group compared to the control (P < 0.05). However, a diet containing 0.8% CE led to poorer performance in P. monodon and further improved performance in L. vannamei compared to the 0.4% CE group. Salinity stress tests showed that shrimp fed extract-supplemented diets had lower cumulative mortality under both abrupt low (from 15 to 0.5 g L−1) and high (from 15 to 50 g L−1) salinity shocks (P < 0.001). These findings suggest that C. linum extract (80°C_3 h) enhances shrimp growth and salinity stress tolerance, with effects varying by species and dosage.