Production of Anti WSSV IgY Edible Antibody Using Herbal Immunoadjuvant Asparagus racemosus and its Immunological Influence against WSSV Infection in Penaeus monodon

Country Fowl, Gallus domesticus were immunized with inactivated WSSV and produced anti WSSV IgY by with and without hot water extracts of the immunoadjuvant, Asparagus recemosus. Simultaneously, IgY was prepared without the injection of inactivated WSSV. IgY and anti WSSV IgY were coated with artificial diets and fed to the shrimp P. monodon juvenile for 30 days and after that they were challenged with WSSV. The anti WSSV IgY coated diets fed shrimps were highly resist against the WSSV challenge and improve the to the growth characteristics significantly (p<0.01). The antibody produced by immunoadjuvant boosted anti WSSV IgY fed P. monodon exhibited had increased total haemocyte count (45x103 cell mL-1), oxyhaemocyanin (1.38 mmol-1) and decreased time (89 sec) of coagulase activity. Also the immunological parameters such as phenol oxidase, lysozyme activity and intracellular superoxide anion production were significantly (p<0.01) increased from the control group.