Zingerone, one of the active components of ginger, is a phenolic alkanone with
antioxidant and anti-inflammatory properties. The effects of
zingerone supplementation on the growth, immunity, and
disease resistance of Pacific white shrimp (Litopenaeus vannamei) juveniles were studied. Four experimental diets, including a control diet (without
zingerone enrichment) and 1, 2.5, and 5 mg
zingerone (kg diet)(-1) were used. After 56 days of culture, shrimp fed diets supplemented with 1, 2.5, and 5 mg
zingerone (kg diet)(-1) had significantly greater
weight gain and feed efficiency than the controls. Furthermore, after 56 days of culture, shrimp fed all doses of the
zingerone diet had higher survival rates compared to the controls after 24-72 h of challenge by the pathogen, Vibrio alginolyticus. Significantly increased
phenoloxidase levels were found in shrimp fed the
zingerone diets at all doses, and respiratory bursts,
lysozyme and phagocytic activities of shrimp fed 2.5 and 5 mg
zingerone (kg diet)(-1) also significantly increased. Neither the total hemocyte count nor
superoxide dismutase activity of the experimental and control groups revealed significant differences at any dose. The results indicate that
zingerone can be recommended as a supplement to shrimp feed to increase growth, immunity, and
disease resistance against the pathogen, V. alginolyticus. Use of
zingerone as appetizer and
immunostimulant in shrimp is promising.