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This study aimed to analyze the effects of astaxanthin in commercial feed on growth and color intensity of green swordtail fish, Xyphophorus helleri. A total of 150 green swordtail fish (Xyphophorus helleri) had an average weight of ± 2 g per fish was used. A Completely Randomized Design (CRD) was used consisting of five treatments and three replicates. The treatments were A (0 mg/kg), B (50 mg/kg), C (100 mg/kg), D (150 mg/kg), E (200 mg/kg). Observation of color intensity had done once every 10 days for four weeks using TCF (Toca Color Finder). The result showed that the addition of astaxanthin into commercial feeds with different doses has a significant effect on the skin color intensity of green swordtail fish (Xyphophorus helleri). Hence, the concentration of 200 mg/kg Astaxanthin had the optimum skin color intensity of green swordtail fish (Xyphophorus helleri).

Yogurts are one of the most consumed dairy products, especially in Western and Middle East countries. Papaya is an abundant tropical fruit that contains much higher levels of vitamins and minerals than other tropical fruits. The aim of this work was to develop a protein-rich papaya-flavored yogurt as an inexpensive, nutritionally balanced, healthy snack. The influenced of adding papaya puree at different percentages (5, 10, 15, 20, 25%) on physicochemical and rheological have been explored. This work also investigated consumer preferences in relation to these yogurts, using ratings made by thirty Malaysian participants on a five-point hedonic scale. The addition of papaya to the pure yogurt (up to 25% by weight) increased the product’s crude protein content by up to 46% and reduced its fat content by up to 27%. Nevertheless, the addition of 20% of papaya puree to the yogurt was the most preferred according to sensory evaluation. On most of the attributes tested, participants gave higher ratings for the yogurt nutritionally enriched with papaya than for the pure yogurt. The enrichment of natural yogurt with papaya puree showed to be effective with higher nutritional characteristics.

The objective of the present study was to investigate the effect of eggshell powder supplementation in diet on the growth and survival rate of black tiger shrimp, Penaeus monodon larvae. A total of 600 shrimp larvae (PL 12) was used with five treatment levels and four replications. The shrimp fed with 42% of crude protein, feeding frequency three times a day at 08.00; 14.00; 18.00 pm and 5% feeding rate. The dietary treatments were A (0%), B (3%), C (6%), D (9%) and E (12%) fed for thirty days. Results showed that the supplementation of eggshell powder in diet had a significant effect on weight gain, length gain, specific growth rate, and survival of black tiger shrimp larvae. Duncan's advanced test showed that the optimum dose of eggshell powder was found in treatment A (0% eggshell powder) with weight gain, length gain, specific growth rate, and survival rate at 0.0301±0,0013 g, 12.41±0,56 mm, 12.82±0,16 %/day, and 94.17±1,66%, respectively. Hence, it can be concluded that the supplementation of eggshell powder may decrease the growth and survival rate of black tiger shrimp larvae.

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