author(s)
B Lokesh, T Neeraja, P Haribabu, D Ramalingaiah and D Pamanna

abstract
A study was carried out to evaluate the effect of adding three levels of garlic powder at 0.1, 0.5 and 1.0% in a basal diet (commercial pellet feed) of Pacific white leg shrimp, Litopenaeus vannamei juveniles (5.51±0.34 g) on growth performance, survival rate. The experiment was carried out for 49 days and L. vannamei were fed on four experimental diets with 0% (G₀), 0.1% (G₁), 0.5% (G₂) and 1.0% (G₃) of garlic powder in basal diet. The dietary garlic inclusion at three different levels had significantly (p< 0.05) higher. Average weight gain (AWG), SGR, better FCR and survival rate compared to control diet. However, survival rate was not significant between G₁ and G₀. Among the garlic inclusion diets a significantly (p< 0.05) higher AWG (10.39 ± 0.02) and survival rate (92.50 ± 0.50), better FCR (1.13 ± 0.03) and SGR (2.74 ± 0.03) observed in G₂ followed by G₃ and lowest in G₁. No significant (p< 0.05) difference in FCR and survival observed between G₂ and G₃.