It is estimated that approximately 60% of disease losses in shrimp aquaculture have been caused by viral pathogens and 20% by bacterial pathogens. By comparison, losses to fungi and parasites have been relatively small. For bacterial pathogens, Vibrio species are the most important while for viral pathogens importance has changed since 2003 when domesticated and genetically selected stocks of t...

The bacteria that cause necrotizing hepatopancreatitis in Penaeus vannamei adversely affect penaeid shrimp cultured in the western hemisphere. 16S rRNA and gyrase B gene analyses determined the taxonomic position of these bacteria. The name "Candidatus Hepatobacter penaei" is proposed for these pathogenic bacteria, which are members of the Rickettsiales order.

We report here the complete genome sequence of Vibrio campbellii, isolated from Penaeus vannamei cultured in a Latin American country. The Tn3-like transposon and pirAB genes were encoded on the plasmid pLA16-2. These data support the geographical variations in the virulence plasmid found among acute hepatopancreatic necrosis disease (AHPND)-causing Vibrio isolates from Latin America and Asia.

Abstract Milkfish, Chanos chanos, is often cultured with white shrimp, Penaeus indicus , to maintain ecological stability and increase profits. This study uses the outputs cost data of 169 milkfish farmers in Taiwan for years 2018 2019 applies translog function modeling analyze production scale economy input–input demand combinations two stocking densities (<10,000, ≥10,000 fry/ha) fry sizes...

The present study describes the activity and some characteristics of proteinases in the hepatopancreas of red shrimp Pleoticus muelleri during the different stages of the molting cycle. Proteolytic activity was highest between pH 7.5 and 8. The hepatopancreatic protein content in the premolt stage was higher than in the other stages of the molting cycle (P<0.05). No significant differences were...

in current research relationship between eicosapentaenoic acid (epa) and docosahexaenoic acid (dha) (% of total fatty acids) in edible tissue (muscle) of green tiger shrimp (penaeus semisulcatus) and lobster (thenus orientalis) collected from persian gulf, was investigated with some biological factors (total length, total weight and sex). results showed that in all two species, epa and dha perc...