Effect of Dietary Astaxanthin and Background Color on Pigmentation and Growth of Red Cher r y Shr imp, Neocaridina heteropoda

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1 KASETSART UNIVERSITY FISHERIES RESEARCH BULLETIN 04, VOLUME 38 () Effet of Dietary and Color on Pigmentation and Growth of Red Cher r y Shr imp, Neoaridina heteropoda Nongnuh Laohavisuti * and Usharee Ruangdej ABSTRACT Effet of dietary astaxanthin and bakground olor on pigmentation and growth of red herry shrimp (Neoaridina heteropoda) was investigated. A x3 fatorial in CRD with two types of diets (with astaxanthin supplementation of 00 mg astaxanthin.kg - and without supplementation) and three types of bakground olors (white, red and blak) was onduted. After the 8 weeks feeding trial, the results indiated that dietary astaxanthin and bakground olor had no interation effet on pigmentation and growth performane (P>0.05). -fed groups had signifiantly greater pigmentation than that of shrimp fed without astaxanthin (P<0.05). Pigmentation signifiantly inreased as the darkness of bakground olor inreased (P<0.05). -fed groups had signifiantly greater weight gain and SGR than that of shrimp fed with diets without astaxanthin (P< 0.05). Weight gain and SGR also signifiantly inreased as the darkness of bakground olor inreased (P<0.05). There was no differene in shrimp survival between diets with or without astaxanthin (P>0.05) and among bakground olors. All results indiated that red herry shrimp fed with astaxanthin and reared in blak or red bakground olors an inrease pigmentation, weight gain and SGR. INTRODUCTION Red herry shrimp (Neoaridina heteropoda) is a small freshwater shrimp speies from Taiwan, and ommonly kept in ornamental aquaria, with ultured aquati plants. Red herry shrimp s pigment is one of the most important quality riteria and ditates their market value. The pigment of shrimp is affeted by ulture onditions suh as feed quality, temperature and water quality, inluding transportation. as pigments is important to rustaeans and fish whih are unable to synthesize pigments on their own and therefore have to rely on dietary supplements to ahieve natural pigmentation (Estermann, 994). Boonyaratpalin et al. (00) and Wade et al. (005) also noted that dietary supplementation ould enhane olor of fish. Moreover, environmental fators also affet rustaean olor, suh as light regime on Penaeus monodon (Pan et al., 00), and bakground olor on Litopenaeus vannamei (Parisenti Department of Animal Prodution Tehnology and Fisheries Faulty of Agriultural Tehnology, King Mongkut's Institute of Tehnology Ladkrabang, Thailand * Corresponding author, klnongnu@kmitl.a.th

MATERIALS AND METHODS Experimental design The experiment involved two fators: type of diets (with and without astaxanthin) and bakground olor (white, red, blak).

2 KASETSART UNIVERSITY FISHERIES RESEARCH BULLETIN 04, VOLUME 38 () et al., 0) and Marobrahium rosenbergii (Yasharian et al., 005). The aim of this study was to investigate the effet of dietary astaxanthin and bakground olor on pigmentation and growth performane of red herry shrimp. MATERIALS AND METHODS Experimental design The experiment involved two fators: type of diets (with and without astaxanthin) and bakground olor (white, red, blak). Eah treatment had four repliates, and eah repliate had 0 shrimps (per tank). Experimental protool. Diet preparation Commerial meal diets (Nutrena 8000 by Cargill Siam Ltd.) with 40% protein and % lipid, were used as basal diets. (00 mg kg - ) from marigold flower was added to one treatment diet (with supplementation). Another treatment diet had no astaxanthin added. Approximately 60% distilled water per kg was added, and diets were thoroughly blended. Pelleted diets were dried in hot air oven at 60 C. Diets were stored in plasti bags at a onstant temperature of -0 C.. Shr imp prepar ation Red herry shrimp were olleted from the Aquarium Fish Laboratory, Department of Animal Prodution Tehnology and Fisheries, Faulty of Agriultural Tehnology, King Mongkut s Institute of Tehnology Ladkrabang (KMITL). The shrimp had a mean body weight of g. They were alimated for weeks in indoor plasti tanks and fed with ommerial feed as the basal diet. Red herry shrimp of uniform size were seleted and transferred to plasti tanks (8.7 x 6.4 x.4 m) ontaining gravel with different bakground olors (white, red or blak) (Figure ). Shrimp were fed daily at 4% body weight, split into two feedings per day, one in the morning and the other in the afternoon. Water was replaed every 3 days at approximately 0-0%. A B C Figure. The style and olor of the substrate as bakground in the experimental tanks: white (A), red (B), and blak (C)

3 KASETSART UNIVERSITY FISHERIES RESEARCH BULLETIN 04, VOLUME 38 () 3 3. Data olletion Shrimp growth was measured biweekly. At the end of the experiment, the total number of herry shrimp was determined to alulate the survival rate. Growth parameters whih were alulated inluded weight gain and speifi growth rate (SGR). Total arotenoids were analyzed aording to the modified method of Yanar et al. (004). Whole shrimp were homogenized and total arotenoid onentration was determined spetrophotometrially in petroleum-etheraetone-water solution (5:75:0) :9 (w/v) inorporated with BHT 0.0%. Total arotenoid onentration was estimated with an E (%,m) = 90 at 473 nm. 4. Statistial analysis All data were statistially analyzed by two-way ANOVA and the Dunan s new multiple range test (DUNCAN) to determine differenes among treatments at 0.05 alpha levels. All results are given in means ± standard error (SE). RESULTS AND DISCUSSION Pigmentation At the start of the experiment, the total arotenoid ontent in shrimp was µg/g. After feeding for 8 weeks, dietary astaxanthin and bakground olor did not have signifiant interations on pigmentation (p>0.05) as shown in Table. Pigmentation signifiantly inreased as darkness of bakground inreased (P<0.05) (Figures and 3). The total arotenoid ontent of shrimp fed on diets with astaxanthin was higher than that ontrol diets(p<0.05). The total arotenoids in shrimp reared in blak and red gravels were higher than those in white gravel. Our study was similar to the experiment done by Parisenti et al. (0) wherein white shrimp (Litopenaeus vannamei) was darker in a dark bakground than those in white bakground. Shrimp given diets with astaxanthin had stronger olor intensity. Our study was similar to the experiment done by Boonyaratpalin et al. (00) on Penaeus monodon, whih showed that diets ontaining β-arotene from Dunaliella salina inreased the intensity of olor of the flesh. Moreover, the results of this study are omparable to that of Pan et al. (00) who reported that an addition of arotenoid to shrimp diets ould enhane pigmentation in shrimp. Table. Effet of dietary astaxanthin and different bakground olors on the total arotenoid of red herry shrimp Fator df Mean Square F P *

4 KASETSART UNIVERSITY FISHERIES RESEARCH BULLETIN 04, VOLUME 38 () Total arotenoid (µg/g) 0.9 0.8 0.7 0.6 0.5 0.4 0.3 0. 0. 0 ontrol 0.95 diets with astaxanthin a 0.760 0.5 b 0.39 ab 0.540 a 0.

05) Diets without astaxanthin (ontrol) Diets with astaxanthin 00 mg/kg Figure 3.

4 4 KASETSART UNIVERSITY FISHERIES RESEARCH BULLETIN 04, VOLUME 38 () Total arotenoid (µg/g) ontrol 0.95 diets with astaxanthin a b 0.39 ab a Figure. The total arotenoid in shrimp fed with astaxanthin-supplemented diets on 3 gravel olors (white, red and blak). Different letters indiate statistial signifiane (DUNCAN, P<0.05) Diets without astaxanthin (ontrol) Diets with astaxanthin 00 mg/kg Figure 3. Color of red herry shrimp fed on astaxanthin-supplemented diets reared on 3 gravel olors (white, red and blak) Growth Dietary astaxanthin and bakground olor did not have signifiant interations on growth performane (P>0.05) as shown in Table. The weight gain and SGR signifiantly inreased as the darkness of bakground olor inreased (P<0.05) (Figures 4A and 4B). Luhiari et al. (0) explained that in L. vannamei, the inrease in growth performane under blak substrate may be related to the olor that best mimis the natural environment of the speies. In all treatments, no signifant differenes in survival of shrimp were found (Figure 4C). This is not in agreement with Yasharian et al. (005) who reported that bakground olor did not affet the growth of Marobrahium rosenbergii.

Weight gain.008 7.65.00.006 3.559.000 *.00.63.099 8.000 SGR.08 4.485.00.066.74.00 *.06.847.084 8.006 survival 66.667.595.5 3.5..886 * 3.54.

5 Table. Effet of dietary astaxanthin and different bakground olors on weight gain, SGR, and survival of red herry shrimp Fator df Mean Square F P Weight gain * SGR * survival * A Weight gain (g) d b 0.30 ontrol diets with astaxanthin ab ab a B Speifi growth rate (% /day) ontrol diets with astaxanthin a ab 0.6 ab b b

6 KASETSART UNIVERSITY FISHERIES RESEARCH BULLETIN 04, VOLUME 38 () C 00 ontrol diets with astaxanthin 90.00 96.5 9.50 95.00 93.75 95.00 Survival rate (% ) 80 60 40 0 0 Figure 4.

6 6 KASETSART UNIVERSITY FISHERIES RESEARCH BULLETIN 04, VOLUME 38 () C 00 ontrol diets with astaxanthin Survival rate (% ) Figure 4. The effet of diets with astaxanthin and bakground olors on weight gain (A), SGR (B), and survival rate (C). Different letters indiate statistial signifiane (DUNCAN, P<0.05) CONCLUSION Red herry shrimp fed on diets with astaxanthin has greater weight gain, SGR, pigmentation and total arotenoid than those of shrimp fed on diets without astaxanthin (p<0.05). Shrimp ultured in red and blak bakgrounds showed greater weight gain, SGR, pigmentation and total arotenoid than shrimp reared in a white bakground (p<0.05). The survival rates in all treatments were not different between treatments (p> 0.05). ACKNOWLEDGEMENT This work was finanially supported by the Foundation of National Researh Counil of Thailand (NRCT) and Faulty of Agriultural Tehnology, King Mongkut s Institute of Tehnology Ladkrabang, Thailand. LITERATURE CITED Boonyaratpalin, M., S. Thongrod, K. Supamattaya, G. Britton and L.E. Shlipalius. 00. Effet of β- arotene soure, Dunaliella salina and astaxanthin on pigmentation, growth, survival and health of Penaeus monodon. Aquaulture Researh. 3, Estermann, R Biologial funtions of arotenoids. Aquaulture. 4, 9-. Luhiari, A.C., A.O. Marques and F.A.M. Freire. 0. Effets of substrate olor preferene on growth of shrimp Litopenaeus vannamei (Boone, 93) (deapoda, penaeoidea). Crustaeana. 85(7), Pan, C.-H., Y.-H. Chien and J.-H. Cheng. 00. Effet of light regime, algae in water, and dietary astaxanthin on pigmentation, growth, and survival

7 KASETSART UNIVERSITY FISHERIES RESEARCH BULLETIN 04, VOLUME 38 () 7 of blak tiger prawn post-larvae. Zoologial Studies. 40 (4), Parisenti, J., L.H. Beirao, J.L. Mourino, F.N. Vieira, C.C. Buglione and M. Marashim. 0. Effet of bakground olor on shrimp pigmentation. Boletim do Instituto de Pesa. 37(), Wade, N., K.C. Goulter, K. J. Wilson, M.R. Hall and B.M. Degnan Esterified astaxanthin levels in lobster epithelia orrelate with shell olour intensity: potential role in rustaean shell olour formation. Comparative Biohemistry and Physiology, Part B. 4, Yanar, Y., M. Celik and M. Yanar Seasonal hanges in total arotenoid ontents of wild marine shrimps (Penaeus semisulatus and Metapenaeus monoeros) inhabiting the eastern Mediterranean. Food Chemistry. 88, Yasharian, D., S.D. Coyle, J.H. Tidwell and W.E. Stilwell The effet of tank olouration on survival, metamorphosis rate, growth and time to metamorphosis freshwater prawn (Marobrahium rosenbergii) rearing. Aquaulture Researh. 36,

EFFECT OF DIFFERENT METHODS OF PRESERVATION ON THE QUALITY OF CATTLE AND GOAT MEAT. Abstract

Bang. J. Anim. Si. 2009, 38(1&2) : 86 91 ISSN 0003-3588 EFFECT OF DIFFERENT METHODS OF PRESERVATION ON THE QUALITY OF CATTLE AND GOAT MEAT S. Bin. Faisal, S. Akhter 1 and M. M. Hossain Abstrat The study