Dietary astaxanthin levels affect colour, growth, carotenoid digestibility and the accumulation of specific carotenoid esters in the Giant Tiger Shrimp,Penaeus monodon

Abstract

The predominant carotenoid in prawn tissues is astaxanthin (Axn) and its role in pigmentation has been well studied. However, the effects of dietary Axn on other prawn physiological performance measures are uncertain and dietary carotenoid uptake and tissue deposition are poorly understood. This study fed juvenile prawns (Penaeus monodon) diets that contained 0, 25, 50 or 100 mg kg -1 Axn for 6 weeks. Animals fed carotenoid free diets had significantly reduced growth than those fed carotenoids, but survival was unaffected. Carotenoid uptake (digestibility) improved as dietary carotenoid levels increased, and was 98.5% in animals fed 100 mg kg -1 Axn. After 6 weeks, whole body carotenoid levels were significantly depleted in 0 or 25 mg kg -1 fed animals, compared with those fed 50 or 100 mg kg -1 . Specific fatty acid esters of Axn accumulated in epithelial tissue, with mono-esters enriched saturated fatty acids, while di-esters were enriched with monounsaturated and polyunsaturated fatty acids. These data suggest a minimum dietary requirement of 25 mg kg -1 Axn in clear water systems to maintain growth performance, and 50 mg kg -1 or more to avoid depletion of body carotenoid levels and improve efficiency of utilisation. These results also implicate specific fatty acids in the function of carotenoid esters within prawn tissues.

Effects of dietary astaxanthin and vitamin E and their interactions on the growth performance, pigmentation, digestive enzyme activity of kuruma shrimp (Marsupenaeus japonicus )

“…This interaction turns the colour of Ax from red to blue, the interaction is disrupted and red colour is released when the shrimp is cooked. As Wade et al () reported, crustaceans convert different carotenoids into Ax. Moreover, all crustacean species carry free and esterified forms of various carotenoids, predominantly Ax.…”

Interactive effects of dietary astaxanthin and cholesterol on the growth, pigmentation, fatty acid analysis, immune response and stress resistance of kuruma shrimp ( Marsupenaeus japonicus )

“…Increased levels of dietary carotenoid resulted in the accumulation of carotenoid esters in crustaceans (Boonyarataplin et al, ; Yamada et al, ). Wade et al () also showed that Ax monoesters are enriched with saturated fatty acids, whereas Ax diesters are enriched with monounsaturated and polyunsaturated fatty acids in P. monodon . The carapace of the spiny lobster Panulirus japonicus was found to contain 420g/kg and 120g/kg Ax diesters and monoesters, respectively.…”

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“…Several carotenoids are known to have a positive role in the intermediary metabolism of fish and crustaceans, improving growth and enhancing feed utilization (Amar et al, 2001 andWade et al, 2015), in the current study, feeding European seabass natural carotenoids from marigold petals meal (ML) or crab waste meal (CM), has positive effects on growth or feed utilization as well as on survival. This was in line with a previous study with fry of European seabass, Dicentrarchus labrax where the growth, survival and feed utilization were positively affected by the addition of carotenoids (Sallam, Mansour, Srour, & Goda, 2017).…”

“…Marigold meal (ML): Fresh marigold flowers were collected from Alexandria city, Egypt. The petals were separated and dried at 40-50 °C for 24 h. All supplementations were weighed and mixed carefully into oil and then added to control diet with each respective level according to Wade et al (2015) and Sánchez-Martínez et al (2015).…”

“…Carotenoids can also improve survival rate, metabolism, reproduction and enhance resistance to several stress conditions as well as pigmentation of fish (Amar, Kiron, Akutsu, Satoh, & Takeshi, 2012;Wade et al 2015;Zelaty, Murthy, Nazarkardeh, Ahmadiyan & Meshram, 2016;Karadal, Güroy, & Türkmen, 2017) and further keep the harmful impacts of lipid peroxidation (Waagbo et al, 2003).…”