Efecto de la aplicación de los ácidos orgánicos en el cultivo de camarón blanco litopenaeus vannamei

Abstract

Organic acids are oxygen-containing compounds derived from hydrocarbons. These compounds are acidic in nature and are known as carboxylic acids. They are found naturally in biological tissues because they are intermediaries in metabolic cycles, and some are generated in the digestive tract during fermentation. In the food industry, they are commonly used as preservatives for their antifungal and antibacterial properties, as well as acidifiers in feeds for young animals, especially in pig farming. When organic acids are added to feeds, they help improve nutrient digestibility and promote a healthier intestinal environment for shrimp. By lowering the pH in the digestive system, the growth of pathogenic bacteria is limited and the development of beneficial bacteria is enhanced, which contributes to the overall health of the shrimp. On the other hand, the addition of organic acids directly to the water in culture ponds helps maintain an optimal pH, which can reduce the proliferation of harmful microorganisms. This practice can also improve water quality, helping to control the concentration of ammonia and other toxic compounds that can affect the health and growth of shrimp. Additionally, a reduction in the use of antibiotics has been observed in cultures that use organic acids, which is beneficial for sustainability and food security.