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Fig. 5 | SpringerPlus

Fig. 5

From: Effect of dietary formic acid and astaxanthin on the survival and growth of Pacific white shrimp (Litopenaeus vannamei) and their resistance to Vibrio parahaemolyticus

Fig. 5

Phenoloxidase activity (units/min/mg protein) of Pacific white shrimp (n = 10) after being challenged with Vibrio parahaemolyticus at 104 CFU/ml. The data are presented as the mean ± standard deviation. Different letters above the bars indicate whether means are significantly different from each other (p < 0.05)

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