Effect of Guava (Psidium guajava) Leaves Flour on the Growth and Survival of Whiteleg Shrimp (Litopenaeus vannamei) Infected Vibrio parahaemolyticus

Abstract

Aims: To evaluate the improvement of the immune system of vannamei shrimp with the addition of guava (Psidium guajava) leaves in feed infected with Vibrio parahaemolyticus bacteria. Study Design:  Quantitative Experimental. Place and Duration of Study: This study was conducted over a period of 60 days, from January to March, at the Fish Health Laboratory, Aquaculture Study Program, University of Mataram, West Nusa Tenggara, Indonesia. Methodology: The research was conducted for 60 days using the Completely Randomized Design (CRD) method consisting of 5 treatments and 3 replicates. Parameters observed included survival rate (SR), feed conversion ratio (FCR), specific weight and length growth, blood glucose levels, phagocytosis activity (AF), and water quality. Results: The results showed that the addition of guava leaves flour had a significant effect on almost all parameters observed. The best treatment was obtained at a dose of 6% (P5) with the results of SR 94.67%, FCR 1.13, specific weight growth 1.37, specific length 4.37, glucose, phagocytosis activity 65%. Conclusion: This study showed that the addition of 6% guava (Psidium guajava) leaves flour in feed had a significant effect on the growth and survival of whiteleg shrimp (Litopenaeus vannamei) infected with Vibrio parahaemolyticus.