EFFECT OF LOW WATER TEMPERATURE ON THE PATHOGENICITY OF WHITE SPOT SYNDROME VIRUS (WSSV) IN KURUMA SHRIMP (Marsupenaeusjaponicus)

Ngày nhận bài: 08-07-2015

Ngày duyệt đăng: 09-12-2015

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Số: Tập 13 Số 8 (2015)

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CHĂN NUÔI – THÚ Y – THỦY SẢN

Cách trích dẫn:

Lua, D., & Hirono, I. (2024). EFFECT OF LOW WATER TEMPERATURE ON THE PATHOGENICITY OF WHITE SPOT SYNDROME VIRUS (WSSV) IN KURUMA SHRIMP (Marsupenaeusjaponicus). Tạp Chí Khoa học Nông nghiệp Việt Nam, 13(8), 1405–1414. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/232

EFFECT OF LOW WATER TEMPERATURE ON THE PATHOGENICITY OF WHITE SPOT SYNDROME VIRUS (WSSV) IN KURUMA SHRIMP (Marsupenaeusjaponicus)

Dang Thi Lua (*) 1, 2, 3, 4 , Ikuo Hirono 5

  • 1 Viện Nghiên cứu Nuôi trồng Thuỷ sản I
  • 2 Viện nghiên cứu nuôi trồng thủy sản
  • 3 TT Quan trắc môi trường và Bệnh thủy sản miền Bắc, Viện Nghiên cứu nuôi trồng thủy sản 1
  • 4 Center for Environment and Disease Monitoring in Aquaculture, Research Institute for Aquacul
  • 5 Laboratory of Genome Science, Tokyo University of Marine Science and Technology, Japan

    • Từ khóa

    Challenge, WSSV, mortality, shrimp, temperature

    Tóm tắt


    White spot syndrome virus (WSSV) is a highly lethal, stress-dependent virus which causes serious economic losses for shrimp farming worldwide. Measures that boost/stimulate the shrimp immune system to control WSSV are not yet available and, therefore, environmental management to minimize stress plays a major role in disease prevention. This study was performed to investigate the effect of water temperature on WSSV infectivity, and to evaluate the effect of low temperature on pathogenicity of WSSV in kuruma shrimp, Marsupenaeus japonicus. The results showed that the earliest and highest mortality patterns, culminating with 100% mortalities at 7 d.p.c., were observed when shrimp was continuously kept at 25oC, followed by those of shrimp was continuously kept at temperature of 20oC. The best survival (80%) was observed when shrimp continuously kept at 15oC. The delayed and reduced mortalities were observed when shrimp were transferred from 25oC to 15oC compared to shrimp held at 25oC before and after WSSV challenge. In contrast, the increased mortalities were observed in shrimp shifted from 15oC to 25oC when compared to mortalities of shrimp continuously held at 15oC. PCR and RT-PCR provided evidences confirming and supporting the mortality assay. This study shows that WSSV infection in kuruma shrimp is temperature dependent and shrimp was highly susceptible to WSSV infection at around 25oC. Low temperature (15oC) reduces rather than stop WSSV replication in infected shrimp. Shrimp at 15oC may act a carrier of WSSV and could spread the disease if water temperature is increased.

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