Effects of dietary astaxanthin supplementation on survival, growth and stress resistance in larval and post-larval kuruma shrimp, Marsupenaeus japonicus

Abstract

Two trials were conducted to evaluate the effects of chemically synthesized astaxanthin (Ax) on growth performance, survival, and stress resistance in larval and postlarval kuruma shrimp (Marsupenaeus japonicus). Six dietary levels of Ax (0, 50, 100, 200, 400 and 800 mg/kg diet) were added to a baseline diet. As a first study, an 8-day feeding trial was conducted on larval kuruma shrimp, with results showing that larvae-fed diets supplemented with different Ax levels exhibited better performance during developmental and metamorphosis to postlarvae. Broken-line regression analysis indicated that the optimal levels for growth and stress resistance of larvae were 168.9 mg/kg and 82.1 mg/kg diet, respectively. Second, a 30-day feeding trial was conducted on post-larval shrimp. Supplementation with 100 and 200 mg/kg Ax yielded significantly higher final body weight, body weight gain and specific growth rate than that in a control group. A cumulative mortality index for osmotic stress revealed significantly better performance in a group fed 200 mg/kg supplementation than in controls. Broken-line regression analysis indicated that the optimal levels for growth and stress resistance of postlarvae were 108.7 mg/kg and 178.1 mg/kg diet, respectively. Based on these results, we suggest that carefully dosed Ax supplementation is a beneficial nutritional strategy for the early developmental stages of kuruma shrimp. K E Y W O R D Sastaxanthin, kuruma shrimp, larval, optimal level, post-larval

Nutritional immunity of fish intestines: important insights for sustainable aquaculture

“…They increase the activity of microbiota in the intestine to perform digestion and absorption efficiently (Cao et al, 2020). Many additives have been recommended by many researchers to be used as supplements in the appropriate amounts (Wang et al, 2018b; Ahmadifar et al, 2019; Adel et al, 2020; El Basuini et al, 2020). The most important additives are probiotics, prebiotics, medicinal herbs and immunostimulants, which have displayed many essential effects on aquatic animals (Fig.…”

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

“…Kuruma shrimp ( Marsupenaeus japonicus ) is one of the most important crustacean species in Japan (Bulbul, Kader, Koshio, Ishikawa, & Yokoyama, ; Moss, Ishikawa, Koshio, Yokoyama, & Dawood, ; Moss, Koshio et al, ). Cultured kuruma shrimp that have a light‐pink colouring after cooking, rather than a deep red colour like wild populations, are considered to have insufficient accumulation of carotenoid due to high‐density cultivation (Wang, Ishikawa, Koshio, Yokoyama, Dawood et al, ; Wang, Ishikawa, Koshio, Yokoyama, Hossain et al, ). The degree of red colour development is a very important factor determining the quality and subsequently the choice of consumers in the marketplace (Niu et al, ).…”

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

“…Ax concentrations in the basal diet and shrimp body were determined by high‐performance liquid chromatography (HPLC) using a shim‐pack VP‐ODS column (150 mmL × 4.6 mmLD) and a SPD‐M20A detector at 475 nm according to Wang et al (). The standard was prepared for five levels (0.05–20 mg/L) using 8% Ax contained in Carophyll Pink Ⓡ .…”

“…Previous studies have investigated optimal levels of synthetic Ax for pigmentation of kuruma shrimp (Wang et al, ). Furthermore, certain dietary additives such as vitamin E, cholesterol (CHO) and fatty acid are known to influence absorption of carotenoids in animals (Yeum & Russel, ).…”