© Enzym Group
The trial included two groups – a control group and one with the protein powder – each with three replicates. It was conducted in Vietnam at the ShrimpVet demonstration farm over a 77-day period using round tanks with a capacity of 60 m³ and plastic lining. Shrimp samples were collected on days 20, 40 and 60 of the culture period, to assess immune condition through blood and enzyme activity analyses. At the end of experiment shrimp survival and growth performance were evaluated.
The results showed that shrimp fed with the product achieved statistically significant improvements in both survival rate and growth performance compared to the control group, which received regular feed.
According to the findings, Enzym Group's EnzActive protein powder dosage enhanced humoral immunity associated with enzymes and blood proteins, suggesting better resistance to infections.
“For this study, we used EnzActive protein powder at a low inclusion level – only 0.05 percent of the feed. Even under unfavorable environmental conditions and in the presence of pathogens, the additive improved the overall robustness, survival, and growth rate of the shrimp. This means that higher dosages could likely result in even more pronounced effects,” said Olena Krasovska, a geneticist at the Ukraine-based biotech company.
The key findings of the study demonstrated a 16.7 percent higher survival rate of yeast-fed shrimp compared to infected individuals without the product added to their diet. In total, the survival rate of infected shrimp in the yeast-supplemented group was 43 percent higher (38.89 percent vs. 55.56 percent).
The group receiving the yeast additive also had a 7.6 percent greater body weight gain.
In contemporary shrimp farming, there is an increased emphasis on rapid growth, which often leads to reduced immunity and higher mortality caused by bacterial infections. Even a minor outbreak can wipe out months of farmers’ hard work.
“Enzym Group has many years of experience working with yeast-based products in animal nutrition to enhance immunity and productivity. The results of this study demonstrate the potential of such yeast-derived ingredients to serve as alternatives to antibiotics or as preventive solutions to improve the overall immune status of shrimp. Today, aquafeed producers are increasingly looking for natural components to enhance feed efficiency while reducing environmental risks,” Krasovska concluded.
