Immunological and bactericidal effects of turmeric (Curcuma longa Linn.) extract in pacific white shrimps (Litopenaeus vannamei Boone)

Abstract

Pacific white shrimp (Litopenaeus vannamei Boone) has been one of the main export agricultural products of Thailand. However, culture of this marine shrimp has been retarded continuously by disease problems that have lead to a decline in production or even the collapse of the farming system in some areas of the country. To cope with the disease outbreaks, some farmers apply antibiotics, which can cause negative consequences to shrimp products involving drug residues. In this study, turmeric (Curcuma longa Linn.) extract containing 25.726% (w/w) curcuminoids was added to shrimp feed as an immunoenhancement. Shrimp with an average weight of 12 g were raised with feed containing turmeric extract at 0, 12.5,25.0 and 50.0 mg/kg feed (ppm). The studied parameters included resistance against pathogenic Vibrio harveyi, immune functions and the total count of bacteria from the shrimp intestines. The results showed significantly (P<0.05) better resistance against V. harveyi in shrimps fed with 25 mg/kg feed of turmeric extract when compared with control. Phenoloxidase activity of shrimps fed with 25 and 50 mg/kg feed of turmeric extract was significantly (P<0.05) higher than the control. All turmeric extract-treated shrimps showed higher bactericidal activity than the control. However, no significant (P>0.05) differences were found amongst the values of total haemocyte count and percent phagocytosis. Total bacteria and the Vibrio spp. count from the intestines of shrimps fed with turmeric extract at all concentrations were significantly (P<0.05) lower than the control.

Full text

Kasetsart J. (Nat. Sci.) 44 : 850 - 858 (2010)
Received date : 19/02/10 Accepted date : 10/05/10
1Department of Aquaculture, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.
2Department of Chemistry, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand.
3Department of Fishery Biology, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.
*Corresponding author, e-mail: ffisnwa@ku.ac.th
Immunological and Bactericidal Effects of Turmeric
(Curcuma longa Linn.) Extract in Pacific White Shrimps
(Litopenaeus vannamei Boone)
Kittima Vanichkul1, Nontawith Areechon1*,
Ngampong Kongkathip2, Prapansak Srisapoome1 and Niti Chuchird3
ABSTRACT
Pacific white shrimp (Litopenaeus vannamei Boone) has been one of the main export agricultural
products of Thailand. However, culture of this marine shrimp has been retarded continuously by disease
problems that have lead to a decline in production or even the collapse of the farming system in some
areas of the country. To cope with the disease outbreaks, some farmers apply antibiotics, which can
cause negative consequences to shrimp products involving drug residues. In this study, turmeric (Curcuma
longa Linn.) extract containing 25.726% (w/w) curcuminoids was added to shrimp feed as an
immunoenhancement. Shrimp with an average weight of 12 g were raised with feed containing turmeric
extract at 0, 12.5, 25.0 and 50.0 mg/kg feed (ppm). The studied parameters included resistance against
pathogenic Vibrio harveyi, immune functions and the total count of bacteria from the shrimp intestines.
The results showed significantly (P<0.05) better resistance against V. harveyi in shrimps fed with 25
mg/kg feed of turmeric extract when compared with control. Phenoloxidase activity of shrimps fed with
25 and 50 mg/kg feed of turmeric extract was significantly (P<0.05) higher than the control. All turmeric
extract-treated shrimps showed higher bactericidal activity than the control. However, no significant
(P>0.05) differences were found amongst the values of total haemocyte count and percent phagocytosis.
Total bacteria and the Vibrio spp. count from the intestines of shrimps fed with turmeric extract at all
concentrations were significantly (P<0.05) lower than the control.
Keywords: Pacific white shrimp, turmeric Curcuma longa Linn. extract, immunity
primary penaeid shrimp currently being cultured
in Central and South America, China, Indonesia
and Taiwan (Hsu and Chen, 2007). As expected
in intensive culture systems, disease outbreaks
have been common in Pacific white shrimp
cultures, including parasitic, bacterial and viral
infections. Disease outbreak is a result of
environment deterioration and stress associated
INTRODUCTION
Marine shrimp products have become a
major export commodity, as well as a major source
of income for people involved in the shrimp culture
industry. Pacific white shrimp (Litopenaeus
vannamai Boone) is the main species used for
marine shrimp culture of Thailand. It is also the

with intensive farming and an increase in the
numbers of pathogens, such as Vibrio spp., in the
pond water (Lavilla-Pitogo et al., 1998).
Antibiotics have been used in shrimp culture as a
treatment for bacterial disease, which can cause
residue problems if good practice has not been
implemented as part of the drug regime. In
addition, measures that are more stringent have
been exercised by trade counterparts in regard to
contamination with antibiotics. Thus, it is
imperative for shrimp health researchers to
investigate alternative approaches for effective
disease prevention and treatment with minimal
negative consequences to shrimp products.
Turmeric (Curcuma longa Linn.) is a
native plant of southern Asia and is cultivated
extensively throughout the tropical parts of the
world (Gupta and Balasubrahmanyam, 1998).
Many biological activities have been attributed to
the extracts of C. longa and to its active compound
(curcumin). These activities include antioxidant,
anti-inflammatory and antiproliferative properties.
Turmeric extract and curcumin have also been used
widely as a hepatoprotective agent (Mesa et al.,
2000). Little of the research on herbs has
investigated matters of immuno-modulation and
disease resistance in aquatic animals. Black tiger
shrimp (Penaeus monodon Fabricius) fed on a diet
containing turmeric extracts at 25 mg/kg diet
showed resistance against Vibrio harveyi and
Vibrio spp., while an in vitro study showed that
15 isolates of Vibrio spp. were eradicated by
extracts containing 250 mg/l turmeric
(Supamattaya et al., 2004). Turmeric has good
potential for application to aquatic animals,
because it is a natural product without any negative
consequences to the harvest. However, due to
limited information on its effective and practical
application to aquatic animals, study that is more
thorough should be conducted to demonstrate the
benefit of this herb. The purpose of this study
was to investigate the effect of turmeric (Curcuma
longa Linn.) extract in feed of the Pacific white
shrimp (Litopenaeus vannamei Boone) on its
immunity to disease. Bactericidal activity of
turmeric extract in the shrimp intestine was also
studied.
MATERIALS AND METHODS
Test animal
Clinically healthy Pacific white shrimp
(Litopenaeus vannamei Boone) with a weight
range of 10-12 g were obtained from a commercial
farm in Thailand and acclimated in cement tanks
with dimensions 1.5 × 1.5 × 0.80 m containing 25
× 10-9 g/kg chlorinated sea water for two weeks
before commencing the experiment. The tanks
were covered with black plastic to maintain the
water temperature, and the sea water was changed
regularly to maintain optimum water conditions
throughout the trial. There were four treatments
(one control group and three concentrations of
turmeric extract at 12.5, 25 and 50 mg/kg (ppm)
feed) replicated in triplicate (three tanks per
treatment). Each tank was stocked with 15
shrimps.
Turmeric extract and analysis
Turmeric (rhizome) was chopped into
small pieces, dried and ground finely and then
macerated in 95% ethyl alcohol for 10 h. Filtration
and evaporation were used to obtain crude extract
of turmeric. The amount of active content in the
turmeric extract (curcuminoids) was analyzed by
high performance liquid chromatography (HPLC)
using the method described by Kongkathip and
Kongkathip (2005). The turmeric extract was kept
in a refrigerator at 4°C before use.
The turmeric extract was dissolved in
95% ethyl alcohol before being mixed with feed
according to the experimental concentrations and
then air-dried before coating with squid oil.
Kasetsart J. (Nat. Sci.) 44(5) 851

852 Kasetsart J. (Nat. Sci.) 44(5)
Disease resistance of Pacific white shrimp
against vibriosis
Vibrio harveyi was isolated from
diseased Pacific white shrimp (Litopenaeus
vannamei Boone) and identified, as described by
Buchanan and Gibbons (1974). A suspension of
V. harveyi was prepared in sterile 1.5% NaCl and
diluted to the predetermined concentration. After
two weeks of the feeding trial, 10 shrimps from
each treatment and the control were injected
intramuscularly on a sixth segment with 0.1 mL
of bacterial suspension containing 1 × 106 CFU/
mL of V. harveyi. Dead shrimps were removed
daily and the number recorded for 7 d. Bacteria
were isolated from the hepatopancreas to confirm
the cause of mortality. Mortality rates were
statistically compared.
Immune functions
Ten shrimps from the control and
treatment groups were sampled for immune
analysis in the fourth week of the feeding trial.
Total haemocyte count
Haemolymph was collected from the
ventral sinus of each shrimp. A syringe (3 mL)
containing 1 mL of anticoagulant (K-199 + 5% L-
cystein) with a needle (26 G) was used to draw
0.5 mL of shrimp blood. The total haemocyte count
was recorded using a haemacytometer and
calculated as the number of blood cells (total
haemocytes/mm3).
Phenoloxidase activiy (modified from
Supamattaya et al. (2000))
Haemolymph was collected from each
shrimp by plastic syringe (3mL) and the
haemocytes were separated and washed three
times with shrimp saline. Haemocyte lysate (HLS)
was obtained by suspending the prepared
haemocytes in cacodylate buffer pH 7.4, sonicated
at 30 amplitudes for 5 sec, followed by
centrifugation at 10,000 rpm at 4°C for 20 min.
Phenoloxidase activity was measured from the
HLS by adding 200 µL of 0.1% trypsin in
cacodylate buffer in 200 µL HLS, followed by 200
µL of L-dihydroxyphenylalanine (L-DOPA).
Enzyme activity was measured as the absorbance
of dopachrome at the 490 nm wavelength. The
protein concentration in the HLS was determined
by Lowry’s method (Lowry et al., 1951). The
phenoloxidase activity was expressed as IU/min/
mg protein (1 unit of phenoloxidase = ∆OD490 /
min/mg protein).
Phagocytic activity
The phagocytic activity was measured as
described by Supamattaya et al. (2000). Shrimp
haemolymph (200 µL) was smeared on a glass
slide and incubated at room temperature for 1 h.
The non-adherent cells were removed and washed
three times with shrimp saline. Baker’s yeast was
added to the haemolymph layer and incubated for
2 h at room temperature and then washed three
times with shrimp saline, air dried and stained with
Wright-Giemsa solution. The phagocytosis
percentage was enumerated from the number of
phagocytizing cell in 100 haemocytes.
Bactericidal activity
Shrimp serum was diluted with 2.6%
NaCl by a twofold method in a multiwell-plate. A
suspension of V. harveyi was added into the diluted
serum and incubated at room temperature for 3 h
before enumerating the number of bacteria by a
spread plate technique on thiosulfate citrate bile
sucrouse agar (TCBS). The results were recorded
as the lowest dilution that killed 50% of the V.
harveyi compared to the control.
Total bacterial count from shrimp intestine
After four weeks of the feeding trial,
shrimp intestines were removed, homogenized and
tenfold diluted with sterile 1.5% NaCl. A spread
plate technique was used to determine the total
bacterial count and total Vibrio spp. count on plate
count agar (PCA) and TCBS, respectively.
Statistical analysis
Statistical analysis was performed using

Kasetsart J. (Nat. Sci.) 44(5) 853
analysis of variance (ANOVA) and Duncan’s new
multiple range test at P = 0.05 (Duncan, 1995).
RESULTS
Turmeric extract analysis
Analysis of turmeric extract by HPLC
identified 25.726 % (w/w) of curcuminoids that
contained three active ingedients, namely
curcumin, desmethoxycurcumin and bisdes-
methoxycurcumin, and volatile oil.
Disease resistance against V. harveyi
After challenging with V. harveyi for 7
d, there were significant (P<0.05) differences in
the mortality rates. Shrimps fed with 25 mg/kg
turmeric extract had the lowest mortality rate of
13.333 ± 0.577 %, while the control had the highest
mortality at 50.00 %. However, the significant
difference was found only between the 25 mg/kg
turmeric group and the control (Figure 1).
Immune functions
Total haemocyte count
The total haemocyte counts of the control
and treatment groups (concentrations of turmeric
at 12.5, 25, 50 mg/kg) were 7.183 ± 4.082 × 106,
6.817 ± 3.480 × 106, 5.267 ± 2.768 × 106 and 5.633
± 2.275 × 106 cells/mL, respectively, which were
not significantly (P> 0.05) different (Figure 2).
Figure 1 Mortality rate of Litopenaeus vannamei raised with feed containing different concentrations
of turmeric extract and challenged with Vibrio harveyi.
Figure 2 Total haemocytes count of Litopenaeus vannamei raised with feed containing different
concentrations of turmeric extract.
a
ab
b
a
0
10
20
30
40
50
60
Control 12.5 pp m 25 pp m50 ppm
% Mortality
Concentration
a
a
a
a
0
2
4
6
8
10
12
Control 12.5 p pm 25 ppm 50 ppm
Concentration
Total Haemocyte (x 10
6
cells/ml)

854 Kasetsart J. (Nat. Sci.) 44(5)
Phenoloxidase activity
Shrimps that were fed with 25 and 50
mg/kg turmeric extract had significantly (P<0.05)
higher activity of phenoloxidase than the control
and the shrimps that were fed with 12.5 mg/kg
turmeric extract, with values of 232.7592 ±
145.223, 250.863 ± 96.713, 100.119 ± 79.591 and
95.889 ± 62.853 unit/min/mg protein, respectively
(Figure 3).
Phagocytic activity
There were high percentages of
phagocytosis in the shrimps fed with 12.5 and 25
mg/kg of turmeric extract at 36.319 ± 24.210 and
36.364 ± 15.025%, respectively, but these values
were not significantly (P> 0.05) different from the
control, which had a value of 27.294 ± 9.986%.
Shrimps that were fed with turmeric extract at 50
mg/kg had the lowest percentage of phagocytosis,
which was not significantly (P> 0.05) different
from the control, but was significantly (P<0.05)
different from the other turmeric-treated groups
(Figure 4).
Figure 4 Percent phagocytosis of Litopenaeus vannamei raised with feed containing different
concentrations of turmeric extract.
Figure 3 Phenoloxidase activity of Litopenaeus vannamei raised with feed containing different
concentrations of turmeric extract.
aa
b
b
0
50
100
150
200
250
300
350
400
Control 12.5 ppm 25 ppm 50 ppm
Concentration
(unit/min/mg Protien)
a
b
b
ab
0
10
20
30
40
50
60
70
Control 12.5 ppm 25 ppm 50 ppm
Concentration
% phagocytosis

Kasetsart J. (Nat. Sci.) 44(5) 855
Bactericidal activity
Bactericidal activity (Table 1) at a serum
dilution of 1:256-1:512 was found in shrimps fed
with 25 mg/kg turmeric extract, which was the
highest level when compared with other
treatments. Shrimps fed with 12.5 and 50 mg/kg
had the same bactericidal activity levels (1:128 -
1:256), while the control had the lowest
bactericidal activity (1:64-1:128).
Total bacterial count from shrimp intestine
The total bacterial count of the control
was 1911.00 ± 1756.59 × 109 CFU/gm, which was
significantly (P< 0.05) higher than in the turmeric-
treated groups. The total Vibrio spp. count of the
control was 10.67 ± 2.65 × 109 CFU/gm, which
was significantly (P< 0.05) higher than in the
turmeric-treated groups (Table 2).
DISCUSSION
Turmeric extract
In this study, extract from turmeric using
95% ethyl alcohol contained 25.726% (w/w)
curcuminoids that consisted of curcumin,
desmethoxycurcumin and bisdesmethoxycurcu-
min mixed with volatile oil. According to
Supamattaya et al. (2005), extraction of turmeric
with ethyl alcohol yielded a higher level of active
ingredient than from other solvents. Supamattaya
et al. (2004) found 21.57% curcuminoids from
turmeric extracted by alcohol, which was lower
than in the current study. The source of the turmeric
plant and the extraction process are key factors
that determine the curcuminoid content. The
amount of curcuminoids indicated the degree of
bactericidal activity and immunostimulant effects
in the tested animals.
Disease resistance against V. harveyi
Resistance against experimental
infection with V. harveyi was clearly elevated in
shrimps that were fed with turmeric extract. All
turmeric-treated groups had less mortality than the
control, even though the differences were
significant only between the 25 mg/kg turmeric
group and the control. This finding was similar to
a previous report on resistance to vibriosis in black
tiger shrimps fed with turmeric extract (Vanichkul
et al., 2007). Supamattaya et al. (2005) compared
Table 1 Bactericidal activity of Litopenaeus vannamei raised with feed containing different
concentrations of turmeric extract.
Treatment Bactericidal activity
Control 1:64 - 1:128
Turmeric extract 12.5 mg/kg 1:128 - 1:256
Turmeric extract 25 mg/kg 1:256 - 1:512
Turmeric extract 50 mg/kg 1:128 - 1:256
Table 2 Total bacteria and Vibrio spp. counts (mean±standard deviation) from intestines of Litopenaeus
vannamei raised with feed containing different concentrations of turmeric extract (× 109
CFU/g).
Treatment
Bacteria Control 12.5 mg/kg 25 mg/kg 50 mg/kg
Total count 1911.00±1756.59a387.33±329.27b369.16±237.97b261.16±196.43b
Total Vibrio spp. Count 10.67±2.65a1.09±1.04b0.63±0.24b5.56±2.07b
Row values with different superscript letters are significantly different at (P<0.05).

856 Kasetsart J. (Nat. Sci.) 44(5)
the viral and bacterial inhibition activities of three
herbs: turmeric (Curcuma longa), Andrographis
paniculata and Clinacanthus mutans. They found
by in vitro study that extracts of all the herbs could
inhibit, as well as eradicate, the shrimp pathogenic
bacteria, Vibrio spp. and white spot virus, for which
the turmeric extract showed the highest efficacy.
By in vivo study, Supamattaya et al. (2004)
prepared feed containing different concentrations
of turmeric that was then fed to black tiger shrimps
(Penaeus monodon Fabricius) for two weeks. They
found that 5 and 25 mg/kg turmeric extract could
enhance the survival rate of black tiger shrimps
infected experimentally with Vibrio harveyi. In
addition, volatile oil in the turmeric extract has
been reported to show bactericidal effects
(Lutomoski et al., 1974; Bhavanishankar and
Murthy, 1986). There have been very limited
studies on the effects of turmeric on aquatic
animals. Dey and Chandra (1995) reported the
production of disease-resistant fry of Indian major
carp (Catla catla) by spawn treatment with
turmeric, neem leaves and garlic powder.
Immune functions
The study on the effects of turmeric
extract on Pacific white shrimp immunity showed
a positive effect with three of the four parameters
studied. Total haemocyte count was not affected
by the herb extract. The bactericidal activity, a
parameter that showed the ability of shrimp
haemolymph to reduce certain amounts of bacteria,
of all turmeric-treated shrimps had a higher range
than in the control. This activity is believed to be
an important defense mechanism against bacterial
systemic infection in shrimps. Phenoloxidase and
phagocytic activity was also significantly different
between the treated and the control group.
Interestingly, the most effective concentration of
turmeric extract related to these parameters was
25 mg/kg. There have been very few studies on
turmeric with regard to enhancing immunity in
invertebrates. Supamattaya et al. (2004 ) reported
the negative effects of feed supplemented with 50
and 200 mg/kg of turmeric extract (with 21.57%
curcuminoids) on the immune functions of black
tiger shrimp (P. monodon Fabricius). After 8
weeks of the feeding trial, shrimps that were fed
with turmeric extract had lower total haemocyte
counts and phenoloxidase activity than the control.
These findings might have been caused by poor
feed consumption and the rate of feed uptake of
the treated shrimps.
Total bacterial count from shrimp intestine
The current study indicated clearly the
bactericidal activity of turmeric extract in the
intestines of Pacific white shrimp, in which the
total bacterial counts and total Vibrio counts of all
turmeric-treated groups were significantly lower
than for the control. This result was different from
Supamattaya et al. (2004), as they did not find any
significant changes in the bacterial count in the
hepatopancreas and intestines of black tiger
shrimps fed with turmeric extract at 50 and 200
mg/kg, which might have been related to the low
curcuminoids content in the extract and poor feed
consumption by the experimental shrimps.
The mechanism of the immunostimulant
effect of herbs in animals is not clearly understood.
The immunostimulant effect can be achieved by
four mechanisms: activation of phagocytosis,
stimulation of the fibroblasts, increasing
respiratory activites and increased mobility of
leucocytes (Gurib-Fakim, 2006). Extracts from
roots and aerial parts from various species of herbs
have been assessed for their phagocytic potential
in animals and all ethanolic root extracts increased
phagocytosis by in vitro study (Gurib-Fakim,
2006). It is also useful to understand how animal
cells react to herbs and their extracts. Gupta and
Balasubrahmanyam (1998) reported an in vitro
analysis of the effect of turmeric on endothelial
cells from the human umbilical vein. They found
that cells cultured in media with turmeric showed
a proliferative response.

Kasetsart J. (Nat. Sci.) 44(5) 857
CONCLUSION
The results from the current study
showed that the application of turmeric extract at
25 mg/kg feed for two weeks, and one month
feeding of Litopenaeus vannamei Boone showed
positive effects on: resistance to vibriosis; immune
functions; and bactericidal activity in shrimp
intestines. Thus, the extract of this herb can be
used as an effective immunoenhancement that can
be applied for the prevention of vibriosis in marine
shrimp. The extract of this herb also showed an
effective bactericidal effect in shrimp intestines.
Caution will be required in the extraction process
and in determining the most effective amount of
the active components in the turmeric extract.
ACKNOWLEDGEMENTS
This work was supported by the
Kasetsart University Research and Development
Institute (KURDI). The authors are grateful to the
Natural Products and Organic Synthesis Research
Unit (NPOS), Department of Chemistry, Faculty
of Science, Kasetsart University for support with
the HPLC analysis.
LITERATURE CITED
Bhavanishankar, T.N. and S. Murthy. 1986.
Curcumin-induced alteration in the glucose
metabolism of Escherichia coil. J. Gen. Appl.
Microbiol. 32(4): 263-270.
Buchanan, R.E. and N.E. Gibbons. 1974. The
Shorten Bergey’s Manual of Determination
Bacteriology. 8th ed. The Williams & Wilkins
Co. Baltimore.
Dey, R.K. and S. Chandra. 1995. Preliminary
studies to raise disease resistant seed (fry) of
Indian major carp, Catla catla (Ham.) through
herbal treatment of spawn. Fish. Chimes.
23-25.
Duncan, D.W. 1995. Multiple-range and multiple
F-test. Biometrics. 11: 1-42.
Gurib-Fakim, A. 2006. Medicinal plants:
Traditions of yesterday and drugs of
tomorrow. Mol. Aspects Med. 27: 1-93.
Gupta, R.K. and L. Balasubrahmanyam. 1998. The
turmeric effect. World Patent Information
20: 185-191.
Hsu, Si-Wei and J.C. Chen. 2007. The immune
response of white shrimp Penaeus vannamei
and its susceptibility to Vibrio alginolyticus
under sulfide stress. Aquaculture 271: 61-69.
Kongkathip, N. and B. Kongkathip. 2005.
Extraction of Herb. Natural Products and
Organic Synthesis Research Unit (NPOS),
Department of Chemistry, Faculty of Science,
Kasetsart University, Bangkok.
Lavilla-Pitogo, C.R., E.M. Leano and M.G. Paner.
1998. Mortalities of pond-cultured juvenile
shrimp, Penaeus monodon, associated with
dominance of luminescent vibriosis in the
rearing environment. Aquaculture 164: 337-
347.
Lowry, O.H., N.J. Rosebrough, A.L. Farr and R.J.
Randell. 1951. Protein measurement with the
folin phenol reagent. J. Biol. Chem. 193: 265-
275.
Lutomoski, J., B. Keazia and W. Debska.1974.
Effect of alcohol extract and active ingredient
from Curcuma longa on bacteria and fungi.
Planta Med. 26(1): 9-19.
Mesa, M.D., M.D. Ramirez-Fortosa, C.M.
Aguilera and A. Gill. 2000. Nutritional and
pharmacological effect of Curcuma longa L.
extracts. Recent Res. Dev. Nutr. 3: 157.
Supamattaya, K., U. Ekpanithanpong, Y. Itami and
J. Kasornchandra. 2000. The immune system
in black tiger shrimp, Penaeus monodon
Fabricius: I. Techniques on immunological
assessment and blood component in black
tiger shrimp, Penaeus monodon Fabricius.
Songklanakarin J. Sci. Technol. 22 (Suppl.):
567-580.
Supamattaya, K., N. Suntornchareonnon, M.

858 Kasetsart J. (Nat. Sci.) 44(5)
Boonyaratpalin and J. Ruangsri. 2004. Effect
of three Thai medicinal plants on growth
performance, immune functions and disease
resistance in black tiger shrimp (Penaeus
monodon Fabricius), pp. 190-200. In
Proceedings of the JSPS-NRCT
International Symposium, Management of
Food Safety in Aquaculture and HACCP. 20-
21 Dec. 2004. Kasetsart University, Thailand.
Supamattaya, K., K. Suntornchareonnon, M.
Boonyaratpalin, J. Ruangsri, T. Tattanon and
T. Klowkliang. 2005. Effects of Thai medical
plants on pathogenic bacterial, growth
performance, health condition and disease
resistance in black tiger shrimp (Penaeus
monodon Fabricius). Songklanakarin J. Sci.
Technol. 27 (Suppl. 1): 55-70.
Vanichkul, K., N. Areechon and N. Kongkathip.
2007. Application of turmeric (Curcuma longa
Linn.) extract in black tiger shrimp (Penaeus
monodon Fabricius) culture, pp. 212- 220. In
Proceedings of 45th Kasetsart University
Annual Conference, Self-sufficient
agriculture : Projects initiated by His Majesty
the King, 30 Jan- 2 Feb 2007. Kasetsart
University, Bangkok.