Researchers tested different amounts of vitamin E in shrimp food to find the perfect level for growth and health. Vitamin E is a natural protector that helps bodies fight damage and stay strong. Young Pacific white shrimp fed the right amount of vitamin E grew bigger, had stronger immune systems, and fought off harmful bacteria better than shrimp that didn’t get enough. The study found that about 72 mg of vitamin E per kilogram of food was the sweet spot for the best results.

The Quick Take

  • What they studied: How different amounts of vitamin E in shrimp food affect their growth, strength, ability to fight disease, and overall health
  • Who participated: 960 young Pacific white shrimp (about the size of a grain of rice) divided into 8 groups, each eating different amounts of vitamin E for 8 weeks
  • Key finding: Shrimp that ate food with about 72-80 mg of vitamin E per kilogram grew the biggest and strongest, with the best immune systems and disease resistance
  • What it means for you: If you raise shrimp for food or business, adding the right amount of vitamin E to their feed can help them grow faster, stay healthier, and survive better—though this research is specific to shrimp farming

The Research Details

Scientists created eight different shrimp diets with increasing amounts of vitamin E, ranging from zero to very high levels. They fed these diets to groups of 30 young shrimp, four groups per diet type, six times every day for 56 days. This careful setup allowed them to test each vitamin E level fairly and see exactly which amount worked best. The researchers measured everything from how much the shrimp grew to how well their bodies could fight off disease and damage. They also tested the shrimp’s ability to survive when exposed to harmful bacteria that naturally infect shrimp in farms.

This type of study design is important because it controls all the variables except vitamin E levels. By keeping everything else the same and only changing the vitamin E amount, scientists can be confident that any differences they see are actually caused by vitamin E, not by other factors. Testing multiple levels (not just high or low) helps find the exact sweet spot where vitamin E works best.

This study was published in PLoS ONE, a well-respected scientific journal. The researchers used multiple replicate groups (four copies of each diet) to ensure their results were reliable and not due to chance. They measured many different health markers—growth, immunity, antioxidant protection, digestion, and disease resistance—giving a complete picture of vitamin E’s effects. The use of specific gene expression analysis and bacterial challenge testing shows sophisticated scientific methods.

What the Results Show

Shrimp fed the VE80 diet (80 mg vitamin E per kilogram of food) showed the best growth compared to shrimp getting no vitamin E or very high amounts. The immune system responses were strongest in shrimp eating VE60-VE80 diets, meaning their bodies were better equipped to fight infections. When researchers looked inside the shrimp’s liver-like organ (hepatopancreas), they found less damage from harmful molecules in the VE80 group compared to shrimp with no vitamin E. Important protective genes in the shrimp’s bodies were turned on more strongly when they ate the right amount of vitamin E, showing their cells were working harder to defend themselves.

The intestines of shrimp eating vitamin E-supplemented food showed healthier structures with taller, wider finger-like projections that help absorb nutrients better. Shrimp on the VE80 diet digested their food more efficiently, getting more nutrition from protein, fat, and overall dry matter. When exposed to harmful bacteria (Vibrio parahaemolyticus), shrimp fed VE80, VE100, and VE120 diets survived much better than those with little or no vitamin E. Vitamin E levels in the shrimp’s blood and organs increased steadily as dietary vitamin E increased, showing the nutrient was being absorbed and stored.

This research builds on decades of studies showing vitamin E’s importance in animal health. Previous research in other animals suggested vitamin E helps immunity and protects against disease, and this shrimp study confirms those benefits apply to aquatic animals too. The optimal level found here (around 72 mg/kg) is consistent with what researchers have found in other farmed fish and shrimp species, suggesting vitamin E requirements may be similar across different aquatic animals.

This study only tested one species of shrimp under controlled laboratory conditions, so results may differ in real farm environments with different water temperatures, stressors, or bacteria types. The study didn’t test vitamin E combined with other nutrients that might work together. Results apply specifically to young shrimp and may not be the same for adult shrimp. The study used one specific harmful bacteria strain, so protection against other diseases wasn’t tested.

The Bottom Line

For shrimp farmers: Add approximately 72-80 mg of vitamin E per kilogram of shrimp feed to optimize growth and disease resistance (high confidence based on this controlled study). For general aquaculture: Consider vitamin E supplementation as a cost-effective way to reduce disease losses and improve feed efficiency (moderate confidence—needs testing in real farm conditions). This is not a substitute for good farm management practices like water quality control and biosecurity.

Shrimp farmers and aquaculture businesses should care most about these findings, as they directly impact profitability and animal welfare. Feed manufacturers for aquaculture may want to adjust formulations. Fish farmers raising other species might find this information relevant, though they should verify optimal levels for their specific species. Pet shrimp keepers might benefit from understanding vitamin E’s importance, though commercial feeds likely already contain adequate amounts.

Growth improvements should be visible within 2-3 weeks of feeding the optimized diet. Immune system strengthening takes about 4 weeks to fully develop. Disease resistance benefits would become apparent if shrimp are exposed to infection, typically within days to weeks. Full benefits for overall health and survival appear after 6-8 weeks of consistent feeding.

Want to Apply This Research?

  • If managing shrimp farms, track weekly weight gain and survival rates for each feed batch, comparing vitamin E levels used to growth outcomes and disease incidents
  • Switch feed suppliers or formulations to ensure vitamin E content is around 72-80 mg/kg, then monitor shrimp health metrics weekly to confirm improvements
  • Maintain a feeding log noting vitamin E levels, weekly shrimp weights, mortality rates, and any disease outbreaks; compare data monthly to establish baseline improvements and adjust feeding practices accordingly

This research applies specifically to Pacific white shrimp farming and was conducted in controlled laboratory conditions. Results may not directly apply to other shrimp species, wild shrimp, or real farm environments with different conditions. This information is intended for aquaculture professionals and should not replace consultation with aquaculture veterinarians or nutritionists. Individual farm conditions, water quality, and other management factors significantly influence outcomes. Always follow local regulations for feed additives and aquaculture practices.