Effectiveness of Probiotics in Rearing Water on the Culture Performance of Pacific White Shrimp (Litopenaeus vannamei) during the Nursery Phase
DOI:
https://doi.org/10.52046/agrikan.v19i1.2753Keywords:
Probiotis, Pacific White Shrimp, Water Quality, Survival Rate, GrowthAbstract
The nursery phase is a critical stage in the culture of Pacific white shrimp (Litopenaeus vannamei), as it is highly influenced by water quality, particularly the accumulation of inorganic nitrogen compounds such as ammonia and nitrite. Poor water quality stability can induce stress, reduce growth performance, and increase mortality. This study aimed to evaluate the effectiveness of probiotic application in the rearing water on water quality and the culture performance of whiteleg shrimp during the nursery phase. The experiment was conducted using a Completely Randomized Design with four probiotic dosage treatments, namely 0 (control), 2, 4, and 6 mL per 40 L of water, each with three replications. Shrimp at the PL-10 stage were reared for four weeks. Observed parameters included water quality (temperature, pH, dissolved oxygen, ammonia, nitrite, and nitrate), survival rate (SR), absolute growth, specific growth rate (SGR), and total bacterial count (CFU/mL). Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s multiple range test. The results showed that probiotic application significantly affected water quality, particularly by reducing ammonia and nitrite concentrations at doses of 4 and 6 mL. The 6 mL treatment resulted in the most stable water quality, the highest survival rate (90.33%), and the best growth performance. In conclusion, probiotic application in the rearing water effectively improves the culture performance of whiteleg shrimp during the nursery phase, with an optimal dose of 6 mL per 40 L of water
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Copyright (c) 2026 Andi Tamsil, Hasnidar Hasnidar, Muhammad Saenong, Hartati Hartati , Andi Muhammad Akram
This work is licensed under a Creative Commons Attribution 4.0 International License.
This work is licensed under a Creative Commons Attribution 4.0 International License.
