Effects of natural carotenoid sources on pigment ation, growth and meat quality of green tiger shrimp (penaeus semisulcatus)

ABSTRACT Phd THESIS EFFECTS OF NATURAL CAROTENOID SOURCES ON PIGMENTATION, GROWTH AND MEAT QUALITY OF GREEN TIGER SHRIMP {Penaeus semisulcatus) Mustafa GOÇER DEPARTMENT OF FISHERIES INSTITUTE OF NATURAL AND APPLIED SCIENCES UNIVERSITY OF ÇUKUROVA Supervisor : Assist.Prof.Dr. Mahmut YANAR Year : 2004, Pages: 76 Jurry : Assist.Prof.Dr. Mahmut YANAR Prof.Dr. Metin KUMLU Assist.Prof.Dr. Ferit RAD Assist.Prof.Dr. Mahmut A. GÖKÇE Assist.Prof.Dr. Mevlüt AKTAŞ In this study, the effects of natural carotenoid sources and synthetic astaxanthin on pigmentation, growth and meat quality of the Green Tiger Shrimp {Penaeus semisulcatus) were investigated. The study consisted of two chapters; Chapter I: The shrimps (10.78±1.08-11.38±0.66 g) were fed on diets including 2.4% marigold flower (Tagetes erecta), 6.6% red pepper (Capsicum annuum) (both of these diets contained 100 mg/kg total carotenoid), synthetic astaxanthin (100 mg/kg) and a control diet (without any inclusion of carotenoid sources) for a duration of 60 days. At the end of the culture period, the diets supplemented with carotenoid sources resulted in higher carotenoid deposition in the flesh (19.74±1.76-22.08±2.09 mg/kg) (P>0.05) as compared to the control diet (13.76±2.36 mg/kg) (PO.05). Chapter II: The shrimps (6.07±0.08-6.34±0.25 g) were fed on diets containing 0.16% Dunaliella salina, 2.3% Nannochloropsis sp. (both diets contained 100 mg/kg total carotenoid), syntethic astaxanthin (100 mg/kg) and a control diet without any inclusion of carotenoid sources for 60 days. Total carotenoid accumulation in the flesh and exoskeleton was highest in the groups fed with synthetic astaxanthin (22.06±0.54-118.52±4.41 mg/kg) and D. salina (21.14±0.52-117.50±4.79 mg/kg) (P>0.05) followed by Nannochloropsis sp. (19.62±1.10-101.32±4.33 mg/kg) and the control group (13.86±0.62-79.71±2,40 mg/kg) (PO.05). Addition of carotenoid sources into diet did not influence growth of the shrimp in both 1st and 2nd chapters (P>0.05). Among the diet groups, meat protein level of the shrimps was 20.69±0.33-22.16±0.68% in Chapter I and 22.15±0.36-23.89±0.73% in Chapter H; lipid content was 1.24±0.09-1.46±0.06% in Chapter I and 0.66±0.16-0.87±0.09% in Chapter II, meat yield was 49.94±0.63-50.99±0.19% in Chapter I and 48.86±0.93-49.75±1.31% in Chapter Ü. These levels did not differ significantly among the groups in both Chapters (P>0.05). Keywords: Pigmentation, Penaeus semisulcatus, Astaxanthin, Natural Carotenoid Sources II