碩士 / 國立臺灣海洋大學 / 水產養殖學系 / 95 / This study was aimed to find out the effects of two carotenoids of different concentrations on growth, survival, molting frequency, pigmentation efficiency, digestibility coefficients, and antioxidant capacity of white shrimp (Litopenaeus vannamei). Eight experimental diets supplemented with two types of carotenoid：astaxanthin, β-carotene, at four concentrations: 0, 40, 80, and 120 mg kg-1 were fed to the shrimp for six weeks. Dietary astaxanthin improved shrimp’s growth more than β-carotene. Dietary carotenoid had no effects on shrimp’s survival rate and molting frequency. Carotenoid type affected apparent dry matter digestibility and its apparent digestibility coefficient and astaxanthin had higher apparent dry matter digestibility and apparent digestibility coefficient than β-carotene. Apparent digestibility coefficient of both carotenoid decreased as their concentration increased. Dietary carotenoid enhanced shrimp’s antioxidant capacity, as shown by the decrease of superoxide dismutase and thiobarbituric acid reactive substances and increase of glutathione peroxidase and glutathione reductase. Dietary astaxanthin resulted in higher antioxidant capacity than β-carotene in terms of the change of superoxide dismutase, thiobarbituric acid reactive substances, Glutathione peroxidase and Glutathione reductase. Disregarding dietary carotenoid type, esterified astaxanthin dominated body total astaxanthin by 98% and free astaxanthin only 2%. Astaxanthin deposited mainly in hepatopancreas, followed by shell, head, and flesh. The fraction of various forms of body astaxanthin in various tissues was not affected by dietary carotenoid type and concentration. Dietary carotenoid improved shrimp’s pigmentation since body astaxanthin content increased with increasing dietary carotenoid concentration. While for practical application on pigment enhancement, supplement of 120 mg kg-1 can save the cost for pigmentation. However, if antioxidant capability in shrimp can significantly affect production, addition of astaxanthin is the choice to be to increase the advantage of maximal antioxidant capacity.
| Identifer | oai:union.ndltd.org:TW/095NTOU5086004 |
| Date | January 2007 |
| Creators | Yu-Fen Ho, 何毓芬 |
| Contributors | Yew-Hu Chien, 陳瑤湖 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 131 |
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