This study investigates the effects of Ascophyllum nodosum meal on white-leg shrimp (Penaeus vannamei) over a 10-week feeding trial. Results showed that dietary inclusion of seaweed significantly improved growth performance, digestive enzyme activity (proteases, lipase and α-amylase), antioxidant defenses (SOD and CAT activities), and immune responses.
Most notably, shrimp fed higher levels of seaweed (30–40 g/kg) demonstrated stronger resistance to bacterial infection (Vibrio harveyi), with significantly lower mortality rates (36.7% and 43.3%, respectively) compared to control (83.3%). The benefits were linked to enhanced immune activity, antioxidant protection, and the presence of bioactive compounds.