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Evaluation of Garlic Powder as a Control Agent of Vibrio sp. in the Digestive Tract of White-leg Shrimp
Garlic (Allium sativum) is a natural plant recognized for its active compounds, such as allicin, which possess antibacterial properties that can combat pathogenic microorganisms. Vibrio sp. bacteria can be pathogenic to vannamei shrimp (Litopenaeus vannamei), causing mortality marked by necrosis and melanization in the hepatopancreas cells. The present study aimed to examine the chemical compositions of garlic powder and its potential to inhibit the growth of Vibrio sp. bacteria in vannamei shrimp. Vannamei shrimp, with a population of 400 shrimp/m3, were orally administered garlic powder mixed into their feed. The experimental doses were 0.1 mg of garlic powder (Group A), 0.5 mg of garlic powder (Group B), and 1 mg of garlic powder in 1 g of shrimp feed (Group C), along with shrimp that did not receive garlic powder (K, control group). Vannamei shrimp at the post-larva stage were used with a density of 1000 shrimp in each tank. Phytochemical analysis of the garlic powder revealed the presence of compounds such as flavonoids, alkaloids, tannins, phenols, and saponins. Thin-layer chromatography using quercetin as the reference standard yielded a positive result, indicated by a retention factor of 0.66. Notably, there was a significant reduction in total bacterial counts of Vibrio sp. in 40 days of treatment. A garlic powder at a dose of 0.5 mg/g was particularly effective in inhibiting the growth of Vibrio sp. bacteria. The current results indicated that shrimp not given garlic powder (control group) exhibited significant atrophy and hepatopancreas infiltration.
Evaluation of Garlic Powder as a Control Agent of Vibrio sp. in the Digestive Tract of White-leg Shrimp (Text)
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