Effect of temperature on antioxidant enzymatic activity in the Pacific white shrimp Litopenaeus vannamei in a bft (biofloc technology) system

Abstract

A 10-day trial was conducted to evaluate the effect of temperature on the antioxidant system of Litopenaeus vannamei in a biofloc technology system. Four treatments in triplicate tanks were assigned to the following temperatures: 15, 21, 27 (control), and 33 °C and the water quality parameters were monitored every day. For all enzyme assays, the hemolymph cells lysate of six shrimp per treatment was collected. Lipid peroxidation (LPO) was assessed by determining the content of thiobarbituric acid-reactive substances (TBARS); the activities of catalase (CAT) and glutathione-S-transferase (GST) were also evaluated. The results of TBARS showed that shrimp reared at 15 and 21 °C presented an increase of 407% (240 h) and 339% (120 h), respectively. L. vannamei exposed to 15 °C augmented in 186% (24 h) the activity of CAT. Moreover, shrimp of 21 °C group also increased CAT activity in 228% (6 h). GST presented the strongest variation reaching 1437% in shrimp of 15 °C for 6 h and 1425% of the 21 °C treatment at the same time. All these results were compared to the initial time (27 °C). Moreover, the antioxidant system was not sufficient to counteract LPO; therefore, the animals reared in 15 and 21 °C presented higher enzyme activities, suggesting that cold water can induce the oxidative stress in L. vannamei.