Effects Of Pigment In Diet On Pigmentation, Immunity And Meat Quality Of Pacific White Shrimp (Penaeus Vannamei Boone)

There were two experiments in this thesis. The first experiment was divided into A, B two groups and raised for 50 days. Group A was fed with the control diet and group B was fed with the diet containing 3% alfalfa extract (PX) for 30 days, then fed the control diet for 20 days. The purpose was to study the effect of pigment in diet on pigmentation by time of Pacific White Shrimp, then the effect of the control diet on the decrease by time of the total pigment concentration in the exoskeleton and the abdomen muscle .The other was divided into four groups and raised for 50 days. The first group was the control fed with basal diet, and the others were the treated groups fed with basal diet containing 500mg/kg Carophyll Pink (CP, 40mg/kg astaxanthin), 3%PX, 6%PX respectively. The purpose was to study the effect of pigment in diet on the growth, pigmentation, the immune function and the muscle quality of Pacific White Shrimp. The result of the two experiments showed:The first,at the tenth days the total caroteniod concentration was on the highest in the exoskeleton and the abdomen muscle of the Pacific White Shrimp fed with the diet containing 3% PX, then the total caroteniod concentration was decrease and the lowest in the next 20 days. Afterward, the total caroteniod concentration in the exoskeleton of test group rose and kept 15-20% higher than that of the control , while the total caroteniod concentration in the abdomen muscle was similar to that of the control group.The second, the carotenoid concentration in the exoskeleton and the abdomen muscle of the group containing 6% PX was significant different with the control (P<0.05). The total carotenoid concentrations in the exoskeleton fed diets with 500mg/kg CP and 3% PX were higher than that of the control, but were no significant different with the control(P>0.05).The third, the supplementation with PX and CP had no significant effect on growth and the survival of the shrimp (P>0.05), but it had the tendency to improve the survival.The fourth, the SOD, LSZ and PO activities in serum of the shrimp fed withthe diet containing 6% PX were significantly higher than that of the control (P<0.05).The fifth, the supplementation with PX and CP had no significant effect on content ofthe water and protein of shrimp muscle composition (P>0.05), while could change the fat content. The supplementation with 500mg/kg CP and 3% PX had significant effect on decreasing the fat and calcium content and increasing the phosphorus content of the shrimp muscle (P<0.05).The sixth, the supplementation with PX and CP could improve tenderness of the shrimp muscle, and increase water loss rate and cooking loss of the shrimp muscle. The supplementation with 3% PX had significant effect on improving tenderness (P<0.05). The supplementation with 6% PX had significant effect on increasing water loss rate of the shrimp muscle (P<0.05). The supplementation with 3% PX and CP had significant effect on cooking loss of the shrimp muscle (P<0.05).