Effect of carotenoid ('Carophyll Pink') on the the colour of tiger prawns (Penaeus monodon)
1992
Ismail Abu Hassan | Hambal Hj Hanafi | Chu Siu Chiam (Pusat Penyelidikan Ternakan Air Payau, Gelang Patah, Johor (Malaysia))
Consumer acceptance of shrimp especially on the Japanese market is largely based on colour, (Tanaka et al., 1976). This colour can be supplied in the diet either as astaxanthin or as a carotenoid that can be converted to astaxanthin by the shrimp. He also reported beside waste material such as shrimp head meal, carotene, zeaxanthin and cataxanthin also can be converted to astaxanthin by shrimp. At Pusat Penyelidikan Ternakan Air Payau, Gelang Patah, Johor, an experiment has been conducted to determine the effect feeding them with and without astaxanthin in the formulated pellet. The diet containing 50 ppm astaxanthin provided a better colour and also a higher astaxanthin content to every portion of the shrimp i.e. head 42.67 ppm, carapace 49.20 ppm and flesh 7.03 ppm. As compared to shrimp fed without astaxanthin the ratio of pigmentation of their body are head 23.23 ppm, carapace 29.23 ppm and flesh 4.43 ppm. These results show that astaxanthin casn play an important part in the shrimp colouration
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Эту запись предоставил Universiti Putra Malaysia