Top 10 Hot Issues in Global Shrimp Industry

        In 2017, the total global shrimp production exceeded 4.3 million tons, an increase of about 7.5 percent over the same period last year, of which the six major producing countries, including China, India, Ecuador, Vietnam, Thailand and Indonesia, accounted for more than 80 percent of global shrimp production. More than 80% of China's cultured shrimp production comes from Penaeus vannamei. So far, Penaeus vannamei has been developed in my country for more than 20 years and has formed a huge industrial chain. However, in recent years, Penaeus vannamei culture diseases have emerged one after another. According to the Global Aquaculture Alliance survey data (Figure 1), disease and farming costs are currently the main difficulties and challenges facing global South American farming. How to improve the survival rate of Penaeus vannamei culture and reduce the cost of culture is a necessary way to improve the international competitiveness of Penaeus vannamei culture in China!

With the help of the international leading biological fermentation technology, the Biochemical Division of Xijie Group originally develops and produces single Bacillus whole-process aerobic fermentation protein powder?? Suyi Peptide (Soytide) at home and even globally. Suyi peptide is a product of aerobic solid-state fermentation of soybean meal by Bacillus. Bacillus grows fast and has strong protease secretion ability. It is the preferred strain for soybean meal fermentation. Bacillus fermentation products have the characteristics of more thorough degradation of anti-nutritional factors (Figure 2), high crude protein content, high digestion and absorption rate, and good water stability (Figure 3). Suyi peptide contains 107 high-temperature resistant Bacillus, and there are still viable bacteria after high-temperature granulation or even puffing (Figure 4). After aquatic animals are fed, they can improve their intestinal health, enhance immunity, improve water quality, and reduce shrimp mortality. Through the practice of Penaeus vannamei culture, we found that the rapid benefit peptide in the shrimp culture to replace fish meal, reduce the cost of farming; enhance the intestinal health of shrimp, reduce mortality and improve water quality has a significant effect, it is worth your try!

Study on the Feasibility of Suyi Peptide Replacing Fish Meal

1. Test design

        480 healthy juvenile Penaeus vannamei with initial weight of 0.5g were selected and treated with 3 replicates per diet, 40 prawns per replicate. The diet treatment of juvenile shrimp included a control group (fish meal group) and three experimental groups (Suyipeptide, Suyipeptide (sterilized) and fermented soybean meal D, respectively, replacing part of the fish meal group). The diet formula is shown in Table 1. The experiment was conducted with full feeding, feeding 4 times a day for 8 weeks. The test environment is 27.0±1 ℃, equipped with seawater circulation device (salinity 33ppt).

Table 1. Experimental diet composition

2. Test results

Effects of 2.1 Quyi Peptide on Growth Performance of Juvenile Shrimp

Whether sterilized or not, the quick benefit peptide successfully replaced 9 points of fish meal. The non-sterilized quick benefit peptide group also significantly increased the weight gain and specific growth rate of Penaeus vannamei compared with other groups (P<0.05), and the sterilized quick benefit peptide still improved the production performance of Penaeus vannamei to a certain extent. The results showed that the improvement of the production performance of Penaeus vannamei was due to probiotics and product antigen degradation.

Effect of 2.2 on non-specific immunity of juvenile shrimp

There was no significant difference in superoxide dismutase inhibition rate between the groups (P>0.05), but the lysozyme activity of juvenile shrimp in the quick peptide group was significantly higher than that in the fish meal and fermented soybean meal group D (P<0.05). Among them, the lysozyme activity of the quick benefit peptide (sterilization) group was significantly higher than that of the fermented soybean meal D group, and it was also improved to a certain extent compared with the fish meal group (Figure 6).

Study on the Application of Suyi Peptide on the Survival Rate and Water Quality Improvement of Penaeus vannamei

1. Test design

Select 120 healthy Penaeus vannamei with initial weight of 4.08 0.12g, 3 replicates per group, 10 juvenile shrimp per replicate. Dietary treatments were control group, control & probiotics group (control group ()), fish meal replacement group (Suyi peptide group), and fish meal replacement & probiotics group (Suyi peptide ()), in which probiotics were derived from a commercial brand B (Table 2). The experiment used full feeding, 4 times a day, the test period of 4 weeks. The test environment is 27.0±2 ℃, equipped with seawater circulation device (salinity 33ppt).

Table 2. Experimental design

"X" means not added; "O" means added

2. Test results

Effect of 2.1 Suyiyi Peptide on Survival Rate of Juvenile Shrimp

In the fourth week of the test, the change of test water was stopped, and the mortality rate of Penaeus vannamei in each group increased. The mortality rate of the control group was the highest, up to 50%, which was significantly higher than that of the other three groups (P<0.05). However, there was no significant difference in the survival rate of the rapid benefit peptide group, the rapid benefit peptide (+) and the control group (+) (P>0.05), and the survival rate of the rapid benefit peptide group was higher than 60%, slightly higher than the survival rate of the control group (+) (Figure 5).

Water Transfer Effect of 2.2 Suyi Peptide

After one week, the concentration of NO2 in the water of the quick-benefit peptide group and the quick-benefit peptide () group was significantly lower than that of the control group (P<0.05), and the control of the concentration of NO2 in the water by Bacillus in the quick-benefit peptide group was better than that of a commercial brand B used in this experiment. The number of bacillus per milliliter of water in the Suyi peptide group and Suyi peptide () group was significantly higher than that in the control group at the second and fourth weeks of the test (P<0.05).

Conclusion

1. The improvement of the production performance of the South American white shrimp is due to the probiotics and antigen degradation in the product.

2. Suyi peptide improves the survival rate of Penaeus vannamei by improving the water quality environment of Penaeus vannamei culture, while enhancing immunity.