Thermal Treatment Increases Survival Of WSSV-Infected Shrimp

摘要

In a study on the effects of water temperature, Pacific white shrimp were infected with white spot syndrome virus by immersion and oral routes. Shrimp constantly maintained at 32 ± 1° C or held at that temperature for seven days before water temperature was reduced to 28 ± 1° C showed no clinical sign of the disease and no mortality after challenge. Applied to shrimp postlarvae at Thai and Latin American farms, this thermal treatment also increased final survival rates.