Effects of high temperature on water quality, growth performance, enzyme activity and the gut bacterial community of shrimp (Litopenaeus vannamei)

• DOI: 10.1111/are.15836
• Publication Date: 2022-03-20T15:04:16Z
• Authors: Zaher A. Al‐Masqari; Haipeng Guo; Ruoyu Wang; Huizhen Yan; Pengsheng Dong; Gengshen Wang; Demin Zhang
• Keywords: Litopenaeus; Dominance (genetics)

Gut bacterial communities play a crucial role in shrimp growth and health. However, these are still vulnerable to pressures (such as high temperatures) that hinder their functions. Here, shrimps were cultured for 6 weeks at three different temperatures: variable temperature (control group, falling from 23.7 20.8°C with ambient temperature) two fixed temperatures (26 30°C) study effects on growth, enzyme activity gut microbes of shrimp. The results indicated increasing significantly decreased the survival rate but had significant rise performances higher phosphatase activities than control group. Although did not change alpha diversity indexes communities, compositions different, compared relative abundances top 10 families showed discrepancy dominance community, represented by Vibrionaceae Mycoplasmataceae 26 30°C groups, Rhodobacteraceae Flavobacteriaceae These indicate changes mainly affected which increased susceptibility some pathogenic species, such Vibrio, thus leading low