Grape seed extract and dried macroalgae, Ulva lactuca Linnaeus, improve survival of greenlip abalone, Haliotis laevigata Donovan, at high water temperature

Brett Lange, Krishna-Lee Currie, Gordon Howarth, David Stone

    Research output: Contribution to journalArticlepeer-review

    31 Citations (Scopus)

    Abstract

    Summer mortality (SM) in greenlip abalone (Haliotis laevigata Donovan) heavily affects productivity of land-based abalone farms in Southern Australia. It has been associated with conditions of high water temperature (>. 23. °C), low dissolved oxygen levels, and a range of other stressful factors in the culture water during summer months. This study aimed to alleviate mortality experienced by abalone at high water temperatures (26. °C), by dietary intervention using grape seed extract (GSE) and dried Ulva lactuca Linnaeus, two products which contain antioxidative and bioactive compounds. These products were formulated into a commercial abalone diet at levels of 5 and 30%. The diets were fed to 3-year-old greenlip abalone (26.8. g; 57.9. mm) at a water temperature of 22 or 26. °C for 38. days. No mortalities were observed at 22. °C. Compared to the unaltered commercial diet, both GSE and dried U. lactuca additive diets significantly increased the survival of abalone at the 26. °C water temperature (P<. 0.05). GSE addition also significantly increased serum superoxide dismutase activity, feed intake, and meal acceptance of the abalone (P<. 0.05). These results demonstrate the potential for GSE or dried U. lactuca to act as dietary additives to reduce mortality and improve productivity on abalone farms subjected to high summer water temperatures.

    Original languageEnglish
    Pages (from-to)348-360
    Number of pages13
    JournalAquaculture
    Volume433
    Issue number20
    DOIs
    Publication statusPublished - 20 Sep 2014

    Keywords

    • Grape seed extract
    • Haliotis laevigata
    • Survival
    • Temperature stress
    • Ulva lactuca

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