Mustafa GÖÇER, Mahmut YANAR, Metin KUMLU, Yasemen YANAR

The Effects of Red Pepper, Marigold Flower, and Synthetic Astaxanthin on Pigmentation, Growth, and Proximate Composition of Penaeus semisulcatus

Shrimps with an initial weight of 11.10 ± 0.26 g were fed diets supplemented with 6.6% red pepper (RP), 2.4% marigold flower (MF), and 100 mg/kg synthetic astaxanthin (SA), each of which contained 100 mg/kg total carotenoid, and a control diet (BD), without carotenoid supplement for 60 days. Dietary carotenoid sources did not significantly affect the growth of the shrimps (P > 0.05). SA supplementation yielded the highest survival rate (92%), followed by RP (82%) and the other diets (75%) (P < 0.05). All dietary carotenoid sources provided higher carotenoid accumulation compared to the control group (P < 0.05), but the difference between them was not significant (P > 0.05). RP and SA resulted in a greater protein increase in shrimp muscle than MF (P < 0.05); however, lipid, ash, and water content were similar in all diet groups (P > 0.05).

The Effects of Red Pepper, Marigold Flower, and Synthetic Astaxanthin on Pigmentation, Growth, and Proximate Composition of Penaeus semisulcatus

Keywords:

Red pepper, marigold flower, astaxanthin pigmentation, flesh composition, growth, Penaeus semisulcatus,

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