Comparación de dos Probióticos comerciales Pro2L y RL en la dieta de Litopenaeus vannamei en cultivos semi intensivos en la isla Las Canoas provincia del Guayas
Fecha
2015
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
Facultad de Ciencias Naturales. Universidad de Guayaquil
Resumen
El presente trabajo de investigación se realizó en la camaronera ‘Lebama’ ubicada en el
Golfo de Guayaquil, Isla Las Canoas, perteneciente al cantón Guayaquil, tuvo como
finalidad cultivar Litopenaeus vannamei utilizando dos tipos de probióticos en el alimento
balanceado. (bacterias Bacillus spp Pro2l y bacteria Vibrio spp RL ) en condiciones de un
sistema controlado en la camaronera.
En nuestro país, el cultivo en cautiverio del camarón blanco Litopenaeus vannamei, es una
gran fuente de divisas y empleo; hasta la actualidad, la intensificación de los cultivos se ha
incrementado, éste aumento se debe al consumo externo. La demanda acarreó el
incremento en hectáreas y densidades de siembra en piscinas, para satisfacer las
necesidades; antes de la mancha blanca las densidades de siembra comprendían las 1,600
lbs/Ha, en la actualidad sobrepasan los 2,500 lbs/Ha (Camara Nacional de Acucultura,
2012); éste incremento en la densidades de siembra trajo consigo la aparición y
diseminación de enfermedades que afectan al cultivo de camarón.
En esta investigación se evaluó el uso de la combinación de dos probióticos PRO2L y RL
constituida de probiótico, para determinar su efecto sobre el crecimiento, factor de
conversión y supervivencia de Litopenaeus vannamei. El ensayo se realizó en los meses
de Octubre 2013 a Octubre del 2014 en la camaronera Lebama, ubicada en la isla Las
Canoas, Golfo de Guayaquil, Provincia del Guayas-Ecuador. Se emplearon 72 piscinas
sembradas en 500 hectáreas.
Se evaluó el crecimiento y la supervivencia del camarón a los 174 días de cultivo, los
resultados muestran un incremento del 24% del peso promedio para el tratamiento con RL
y 22% PRO2L y una disminución del 20 % del factor de conversión alimenticia. Además,
el tratamiento muestra un incremento en la supervivencia de un 14%. Estos resultados
sugieren que la mezcla sinérgica del probiótico permite equilibrar la flora bacteriana del
tracto digestivo y la fuente de prebiótico favorece la proliferación de las bacterias
benéficas que ayudan a los procesos de digestión del alimento consumido; al igual que la
supervivencia.
Estadísticamente los parámetros de temperatura y oxígeno, no presentan diferencias
significativas con la prueba “t”-student con el 95% de confianza.
This research was carried out in a shrimp in the Gulf of Guayaquil, Isla Las Canoas, belonging to the Canton Guayaquil, I aimed to cultivate Litopenaeus vannamei using 2 types of probiotics in pet food. 2 different probiotic strains (bacteria Bacillus spp Pro2l and bacteria Vibrio spp RL) were evaluated in terms of a controlled shrimp system using a method previously described and validated in situ, the same that was designed to overcome the variability between pools and pools to optimize the statistical power of the test. Probiotics are being used in aquaculture to promote growth and increase survival of shrimp. Its benefits are known as producer of lactic acid and bacteriocitas, colonizing the digestive tract and decreasing the activity of pathogens; these benefits can be added increased stress resistance and the development of an optimal intestinal flora. If we add to a combination of immunostimulatory probiotic vitamins, prebiotics, antioxidants and selenium potentiate it would achieve their beneficial action and thus promote health shrimp. Together, this research indicates that both probiotics PRO2L® And RL® appear as firm decisions to optimize the growth of shrimp on costs while still under optimal production conditions in Ecuador. The growth and survival of shrimp to the 174 days of culture was evaluated, the results show an increase of 24% of the average weight for treatment PRO2L RL and 22% and 20% decrease feed conversion factor. Furthermore, treatment shows an increase in survival of 14%. These results suggest that the synergistic mixture of the probiotic bacterial flora balance allows the digestive tract and the source of prebiotic promotes the proliferation of beneficial bacteria that help digestion processes of food consumed; as survival. Statistical parameters temperature and oxygen, are not significant differences with the "t" test -student with 95% confidence.
This research was carried out in a shrimp in the Gulf of Guayaquil, Isla Las Canoas, belonging to the Canton Guayaquil, I aimed to cultivate Litopenaeus vannamei using 2 types of probiotics in pet food. 2 different probiotic strains (bacteria Bacillus spp Pro2l and bacteria Vibrio spp RL) were evaluated in terms of a controlled shrimp system using a method previously described and validated in situ, the same that was designed to overcome the variability between pools and pools to optimize the statistical power of the test. Probiotics are being used in aquaculture to promote growth and increase survival of shrimp. Its benefits are known as producer of lactic acid and bacteriocitas, colonizing the digestive tract and decreasing the activity of pathogens; these benefits can be added increased stress resistance and the development of an optimal intestinal flora. If we add to a combination of immunostimulatory probiotic vitamins, prebiotics, antioxidants and selenium potentiate it would achieve their beneficial action and thus promote health shrimp. Together, this research indicates that both probiotics PRO2L® And RL® appear as firm decisions to optimize the growth of shrimp on costs while still under optimal production conditions in Ecuador. The growth and survival of shrimp to the 174 days of culture was evaluated, the results show an increase of 24% of the average weight for treatment PRO2L RL and 22% and 20% decrease feed conversion factor. Furthermore, treatment shows an increase in survival of 14%. These results suggest that the synergistic mixture of the probiotic bacterial flora balance allows the digestive tract and the source of prebiotic promotes the proliferation of beneficial bacteria that help digestion processes of food consumed; as survival. Statistical parameters temperature and oxygen, are not significant differences with the "t" test -student with 95% confidence.