Open AccessEffect of Diet Manipulation on Cholesterol and Docosahexaenoic Acid Levels in Shrimp, Litopenaeus vannamei
Author(s) -
Forster Ian P.,
Dominy Warren G.,
Obaldo Leonard G.
Publication year - 2010
Publication title -
journal of the world aquaculture society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.655
H-Index - 60
eISSN - 1749-7345
pISSN - 0893-8849
DOI - 10.1111/j.1749-7345.2010.00351.x
Subject(s) - litopenaeus , biology , shrimp , docosahexaenoic acid , fishery , cholesterol , food science , fatty acid , biochemistry , polyunsaturated fatty acid
Shrimp tail meat is high in cholesterol and a poor source of highly unsaturated fatty acids (HUFA). Two trials were initiated to ascertain whether rearing shrimp, Litopenaeus vannamei to market size (15–20 g) on a diet containing a low level of cholesterol and an elevated level of the HUFA docosahexaenoic acid (DHA) could improve the nutritional profile of the edible portion (tail muscle). A diet was formulated to be low in cholesterol, but high in DHA. Juvenile shrimp were fed in outdoor tanks under flow‐through conditions. In Trial 1, the shrimp fed the experimental diet contained 148 mg/100 g cholesterol and 170 mg/100 g DHA, whereas those fed the commercial diet contained 193 mg/100 g cholesterol and 110 mg/100 g DHA (all values on wet weight basis). In Trial 2, the final cholesterol level of the shrimp fed the experimental diet was 163 mg/100 g and the DHA was 101 mg/100 g, whereas that of the shrimp fed the two commercial feeds were 186 and 195 mg/100 g cholesterol and 55–83 mg/100 g DHA. These results indicate that diet can be used to promote high growth rates while moderating cholesterol level and increasing DHA level in shrimp.