الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
The rapid growth in aquaculture that has occurred in the past decade, especially in the shrimp (Litopenaeus vannamei), reflects the shrimp need for formulation of diet that focuses on sustainability and new components non-traditional, without using chemotherapy. This thesis explores the effect of different fruit wastes (orange peel, prickly pear peel, grape bagasse and banana peel) as phytobiotic feed additives in shrimp (L. vannamei) diets to improve the growth and health. However, fruit wastes contain anti-nutritional factors (ANFs) which pose a potential negative factor as a feed additive, although the fermentation process may be useful in lowering the anti-nutritional factors. This study plans to enrich the nutrient quality of fruit wastes (orange, prickly pear, grape and banana) by fermentation process with probiotics (Saccharomyces cerevisiae) at 6 days to produce natural environmental-friendly and local/low-cost phytobiotic products as feed additives, to achieve more sustainable production. Two controlled feeding trials with post larvae L. vannamei (average initial weight 0.05 ± 0.09g) were conducted to determine water quality, growth performance, feed utilization, microbiological analysis, digestive enzyme activities, and immune response parameters. The frist experiment was carried out to find the optimal effectiveness of four fermented fruit wastes as phytobiotic feed additives diets for 45 days. Shrimp were fed with four fermented fruit wastes (orange, prickly pear, grape and banana) at a rate of 2.5% in the commercial diet and one control. The five treatments in triplicates: C = control, FOP = Fermented Orange Peel, FPP = Fermented Prickly Pear peel, FGB = Fermented Grape Bagasse and FBP = Fermented Banana Peel. Fermented fruit waste treatments showed superiority over control for growth performance and survival. The highest values of FBW, WG and SGR were recorded on FPP, while the best value of FCR was recorded for FBP diet. The total vibrio population in water and shrimp intestines significantly declined (p < 0.05) in fermented fruit waste treatments compared to control, and the total heterotrophic bacteria either in water or shrimp intestines significantly increased (p<0.05) in fermented fruit waste treatments compared to control. All digestive enzyme activities (protease, lipase and amylase) were influenced by an increase in the hepatopancreas and intestine of shrimp fed with fermented fruit wastes phytobiotic feed additives. While the highest value of digestive enzyme activities was recorded in FPP. Furthermore, the best growth-related genes were found in FPP followed by FBP, while the best immune-related gene expressions were found in FBP followed by FPP. The results of first trial showed that, dietary FPP and FBP were the optimal phytobiotic feed additives for the growth and health of shrimp, L. vannamei post larvae. Depending on the results of the first trail, both fruit wastess were mixture (50:50) and used as feed additives with various dietary concentrations (0%, 1%, 1.5% and 2% and served as an experimental diet viz. T0%, T1%, T1.5% and T2%, respectively) for a long-term experiment (90 days) of L. vannamei. The best growth performance and survival (%) were recorded in increasing concentrations of fermented fruit waste mixtures of phytobiotics. The body composition of shrimp fed with various treatments supplemented with fermented fruit waste mixtures has the better protein, lipid and ash contents, compared to the control. Significant differences in the microbiological analysis and digestive enzyme activities increased with the increased concentrations of the fruit waste mixtures. However, the highest antioxidant enzymes activities superoxide dismutase (SOD), glutathione (GSH), lysozyme (LYS) and catalase (CAT) were recorded in the hemolymph of shrimp