ASTAXANTHIN CONCENTRATION AND COMPOSITION OF BLACK TIGER PRAWN PENAEUS MONODON POSTLARVAE FED WITH FROZEN BRINE SHRIMP ARTEMIA SPP. NAUPLII AND MINCED TAIWAN MAUXIA SHRIMP ACETES INTERMEDIUS

Y.-H. Chien, C.-H. Pan

Abstract:

The concentration and distribution of astaxanthin in penaeids are mostly affected by the kinds and sources of carotenoids from the natural food or feed. Some studies have indicated that astaxanthin improves the survival and growth of penaeids. Brine shrimp Artemia sp. nauplii, although appearing orange red; contain no astaxanthin but canthaxanthin and echinenone only. Taiwan mauxia shrimp Acetes intermedius, a sergestid shrimp, pale as it is, still contains astaxanthin. Therefore, it is the purpose of this study to find out the effects of various pigment sources of each of these two food organisms alone on the concentration and composition of astaxanthin of black tiger prawn Penaeus monodon postlarvae and their growth and survival. Postlarvae of P. monodon were fed with frozen brine shrimp nauplii (diet B) and minced Taiwan mauxia shrimp (diet M) for four weeks. Carotenoid composition of diet B was total carotenoid (TC) 218.1 µg/g; canthaxanthin 173.2 µg/g, echinenone 33.0 µg/g, and β-­carotene 10.5 µg/g and that of diet B was TC 79.3 µg/g, β­carotene 43.6 µg/g, total astaxanthin (TA) 13.3 µg/g including astaxanthin diester (DA) 1.1 µg/g, astaxanthin monoester (MA) 1.1 µg/g, and free astaxanthin (FA) 10.7 µg/g. B-prawn had higher survival than M-prawn, but similar growth as M-prawn. The concentrations of TA, FA, NIA, and DA in B-prawn were all higher than those in M-prawn. Except FA, no reduction of TA, MA, and DA concentration through time or with animal size was found in B-prawn. However, concentration of TA, FA, MA, and DA all decreased M-prawn. Astaxanthin conversion efficiency (TA concentration in animal TC concentration in food) was similar between both prawns. Astaxanthin fractions were <5%, 30-45%, and >50% for FA, MA, and DA, respectively, for both prawns at all time and irrespective to TA concentration. While carotenoids supply in food was sufficient, MA and DA fractions might be subjected to less fluctuation. In conclusion, the concentration of TA, FA, MA, and DA and the fraction of FA, MA. and DA in P. monodon postlarvae were more affected by TC concentration than composition of carotenoids in food.

(Department of Aquaculture, National Taiwan Ocean University, Keelung 202, Taiwan, e-mail: yhchien@mail.ntou.edu.tw)

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