Optimizing shrimp nutrition and health: ginseng saponins as functional additives in low-fishmeal diets on Litopenaeus vannamei

The research investigated the nutritional physiology effect of ginseng saponins on Litopenaeus vannamei ( L. vannamei ) under low-fishmeal diets. In total, five experimental groups were arranged, with 21% fishmeal (high-fishmeal) serving as the positive control (PC), 11% fishmeal (low-fishmeal) serving as the negative control (NC), and 11% fishmeal serving as the addition in all three other groups. Similarly, ginseng saponins (GSP, purity of 2%) were added in the order of 0.1%, 0.3%, and 0.5% (GSP0.1, GSP0.3, and GSP0.5), with an 8-week growth cycle. Both GSP0.1 and GSP0.3 showed significantly higher growth performance (final body weight, FBW; weight gain rate, WGR; specific growth rate, SGR) than the NC group, but significantly lower growth performance than the PC group ( P <0.05). However, it was found that there was no significant difference in the body composition of the whole shrimp between the experimental groups. Compared to the PC group, the GSP0.3 group exhibited significantly elevated levels of antioxidant enzymes, total antioxidant capacities (T-AOC), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px) ( P <0.05). Additionally, significant differences were observed between the PC and GSP0.3 groups regarding the expression levels of sod , cat , and gsh-px (P<0.05). And there was a better morphological organization of shrimp hepatopancreas in the GSP0.3 group than in all other groups. In comparison with the PC group, there was no significant difference in shrimp survival rates after ammonia nitrogen stress with ginseng saponins added ( P >0.05). Whereas, in terms of the relative expression levels of the corresponding genes, in shrimp of the GSP0.3 group, the relative expression of antioxidant-related genes sod , cat , and gsh-px were significantly higher than that of the PC group ( P <0.05). Caspase3 and p53 , along with bcl-2 and bax , were found to be significantly more expressed in shrimp of the GSP0.3 group than in all other groups ( P <0.05). These findings imply that in addition to improving growth performance, adding ginseng saponins at a concentration of 11% fishmeal could improve the antioxidant capacity of L. vannamei as well as its resistance to stress. Therefore, ginseng saponins can be utilized as a functional additive to increase L. vannamei growth performance, enhance antioxidant capacity, and reduce stress in low-fishmeal diets, 0.3% of ginseng saponins is optimal.