Abstract:he effects of feeding for 50d on a diet containing different levels of salt (NaCl) were evaluated in low salinity (1.5 ) and sea water (30 ) for L.vanamei. In low salinity water , the addition of salt to the diet resulted in a significant improvement in the SGR, FCR, survival rate and activity of alkaline phosphatase for L.vanamei. In low salinity water , the addition of salt to the diet resulted in an increase in protein and decrease in moisture and lipid of shrimp body. Moreover,in low salinity water , the addition of salt to the diet resulted in an increase in total free amino acids of shrimp body and significant improvement in flavor characters, especially for the addition of 2.0% salt group. In seawater, the addition of salt to the diet resulted in a significant decrease in the SGR, FCR and survival rate and reduced in activity of alkaline phosphatase for L.vanamei.
