Researchers tested a fermented plant supplement made from Broussonetia papyrifera leaves to see if it could help white shrimp grow better and fight off disease. They fed shrimp different amounts of this supplement over several weeks and found that shrimp receiving the right dose had stronger immune systems, grew faster, and survived better when exposed to harmful bacteria. This discovery could help shrimp farmers reduce disease outbreaks and produce healthier shrimp without using antibiotics.
The Quick Take
- What they studied: Whether a fermented plant supplement could boost shrimp immunity, help them grow, and protect them from a common disease-causing bacteria
- Who participated: White shrimp (a species commonly raised on farms) divided into groups receiving different amounts of the plant supplement or no supplement at all
- Key finding: Shrimp that received 5 grams of the fermented plant supplement per kilogram of feed showed the best results: stronger immune systems, better growth, healthier intestines, and significantly better survival when exposed to harmful bacteria
- What it means for you: If you eat farmed shrimp, this research suggests that farmers may soon be able to raise healthier shrimp using natural plant supplements instead of antibiotics, potentially making the shrimp safer and the farming more sustainable
The Research Details
The researchers conducted three separate experiments with white shrimp. First, they ran a 56-day feeding trial where shrimp ate either regular feed or feed mixed with different amounts of fermented plant supplement (0.5, 1, 5, or 10 grams per kilogram). They measured how much the shrimp grew, checked their intestine health, and analyzed their gut bacteria. Second, they did a 28-day immune trial where they fed shrimp the same diets and measured how well their immune systems responded by checking immune-related markers in their blood and tissues. Third, they conducted a challenge test where they exposed the shrimp to harmful bacteria to see which groups survived best.
Before testing in live shrimp, the researchers also tested the supplement in a lab to make sure it wasn’t toxic and to find the best concentration to use. They discovered that concentrations between 50-1000 micrograms per milliliter boosted three important immune functions: respiratory burst (how cells fight infection), phenoloxidase activity (an immune enzyme), and phagocytic activity (how immune cells eat bacteria).
The fermented plant supplement was necessary because the original plant’s active compounds are too large for shrimp to absorb easily. Fermentation breaks these compounds into smaller pieces that the shrimp’s digestive system can actually use.
This research approach matters because it tests the supplement in multiple ways—first in the lab to ensure safety, then in living shrimp over different time periods to measure different outcomes. This multi-step approach gives stronger evidence that the supplement actually works. The challenge test (exposing shrimp to disease) is particularly important because it shows the supplement provides real-world protection, not just laboratory improvements.
The study used multiple experimental groups and measured many different outcomes, which strengthens the findings. The researchers tested the supplement at different doses to find the optimal amount, showing careful scientific design. However, the study doesn’t specify exactly how many shrimp were used in each group, which would help readers understand the study’s statistical power. The research was published in a peer-reviewed journal focused on fish and shellfish health, indicating it met scientific standards for publication.
What the Results Show
The most important finding was that shrimp receiving 5 grams of fermented plant supplement per kilogram of feed showed the best overall results. These shrimp grew significantly larger than the control group and had healthier intestinal structures with better microbial communities. Their immune systems were noticeably stronger, with improved immune cell activity and increased expression of immune-related genes, especially on days 7 and 14 of the trial.
When researchers exposed the shrimp to harmful Vibrio parahaemolyticus bacteria, the shrimp that received the 5-gram dose had dramatically better survival rates compared to shrimp that received no supplement. This is the most practical finding because it shows the supplement actually protects shrimp from real disease.
Interestingly, more supplement wasn’t always better. The 10-gram dose didn’t perform as well as the 5-gram dose, suggesting there’s an optimal amount. This is important because it shows the supplement works best at a specific level, similar to how vitamins work in humans—too little doesn’t help, but too much isn’t necessarily better.
The supplement also changed the shrimp’s gut bacteria in beneficial ways. A healthy gut microbiota (the community of bacteria in the digestive system) is important for digestion, immune function, and overall health.
The lab testing showed that the fermented supplement wasn’t toxic to shrimp immune cells, which is an important safety finding. The supplement boosted three specific immune functions: respiratory burst activity (how cells produce reactive oxygen species to kill bacteria), phenoloxidase activity (an enzyme that helps fight pathogens), and phagocytic activity (how immune cells engulf and destroy bacteria). These improvements were dose-dependent, meaning higher concentrations (up to 1000 micrograms per milliliter) produced better immune responses.
This research builds on existing knowledge that natural supplements and probiotics can improve aquaculture health. The innovation here is using fermented plant material, which makes the active compounds more absorbable. Previous research has shown that Broussonetia papyrifera has medicinal properties, but this is one of the first studies demonstrating its effectiveness in shrimp when properly fermented. The findings align with broader trends in aquaculture toward reducing antibiotic use and relying on natural immune-boosting strategies.
The study doesn’t clearly specify the exact number of shrimp used in each group, making it harder to assess statistical reliability. The research was conducted in controlled laboratory conditions, which may not perfectly reflect real farm environments where water quality, temperature, and stress levels vary. The study tested only one species of shrimp, so results may not apply to other shrimp species or other aquatic animals. Additionally, the long-term effects of the supplement beyond the study period are unknown, and the cost-effectiveness for farmers hasn’t been evaluated.
The Bottom Line
Based on this research, shrimp farmers may consider adding 5 grams of fermented Broussonetia papyrifera leaf per kilogram of feed to improve shrimp health and disease resistance. However, this recommendation has moderate confidence because it’s based on laboratory and controlled farm studies. Before widespread adoption, farmers should conduct small-scale trials on their own farms to verify results in their specific conditions. This supplement should be considered as part of a comprehensive health management strategy, not as a replacement for good water quality, proper stocking density, and disease prevention practices.
Shrimp farmers and aquaculture companies should care about this research because it offers a natural way to reduce disease losses and improve growth without antibiotics. Consumers who prefer sustainably raised seafood should care because this approach could make shrimp farming more environmentally friendly. Veterinarians and aquaculture specialists should stay informed about this development. However, home aquarium owners with pet shrimp probably shouldn’t try this without professional guidance, as the dosing and application would be different for small-scale systems.
Based on the study, improvements in immune function appeared within 7-14 days of feeding the supplement. Growth improvements and better disease resistance developed over the full 56-day feeding period. In a real farm setting, farmers might expect to see noticeable improvements in shrimp health within 2-3 weeks, with maximum benefits appearing after 6-8 weeks of consistent supplementation.
Want to Apply This Research?
- For aquaculture app users: Track daily feed supplementation amounts (grams per kilogram), monitor shrimp mortality rates weekly, and record any disease outbreaks. Compare these metrics before and after implementing the 5g/kg supplementation protocol.
- If managing a shrimp farm: Gradually introduce the fermented plant supplement at 5 grams per kilogram of feed, starting with a small percentage of your stock while monitoring health outcomes. Document any changes in shrimp growth rate, survival rate, and disease incidence over 8 weeks.
- Establish a baseline of current shrimp health metrics (growth rate, mortality rate, disease frequency) for 4 weeks before adding the supplement. Then implement the supplement and track the same metrics for 8-12 weeks. Compare results to determine if the supplement is cost-effective for your operation. Continue monitoring quarterly to ensure consistent benefits.
This research describes laboratory and controlled farm studies on white shrimp and should not be considered medical advice for humans. While the supplement appears safe for shrimp, it has not been tested for human consumption. Shrimp farmers considering implementing this supplement should conduct small-scale trials first and consult with aquaculture specialists familiar with their specific farm conditions. Results may vary based on water quality, temperature, stocking density, and other farm management factors. This summary is for informational purposes and does not replace professional veterinary or aquaculture consultation.