Effects of dietary vitamin E on growth, immune response, antioxidant capacity, intestinal histomorphology, digestibility and disease resistance of juvenile Pacific white shrimp (Penaeus vannamei)
Fig 2
Immune and antioxidant-related gene expressions of Crustin, cytosolic-manganese superoxide dismutase (C-MnSOD) and glutathione peroxidase (GPx) of juvenile Pacific white shrimp (Penaeus vannamei) fed graded levels of vitamin E for 56 days.
The experimental diets were formulated to contain vitamin E at 0, 20, 40, 60, 80, 100, 120 and 240 mg/kg (designated as VE0, VE20, VE40, VE60, VE80, VE100, VE120 and VE240, respectively). Bars with different letters indicate significant differences (P < 0.05).