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Effects of crude Anthocyanins from three plantson lipid contents in white leg shrimp (Penaeus vannamei) |
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| รหัสดีโอไอ | |
| Creator | 1. Pongsakorn Limlek 2. Umaporn Pastsart 3. Parichart Ninwichian 4. Pichet Plaipetch 5. Sarayut Onsanit |
| Title | Effects of crude Anthocyanins from three plantson lipid contents in white leg shrimp (Penaeus vannamei) |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2022 |
| Journal Title | Songklanakarin Journal of Science an Technology (SJST) |
| Journal Vol. | 44 |
| Journal No. | 1 |
| Page no. | 119-127 |
| Keyword | crude anthocyanin, plant sources, feed, Penaeus vannamei, lipid contents |
| URL Website | https://rdo.psu.ac.th/sjst/index.php |
| ISSN | 0125-3395 |
| Abstract | This study aimed to evaluate the crude extracts from three anthocyanin rich plants for fat reduction in shrimp meat. Thetypes of anthocyanin plentiful in local plants included delphinidin-3,5-diglucoside derivative from butterfly pea petals,delphinidine-3-sambubioside from roselle calyx, and cyanidin-3-glucoside from malabar fruit. These were mixed in formulatedfeed at 5% (weight/weight dry basis) substitution levels. Farmed white leg shrimp, Penaeus vannamei (25.78ยฑ0.71g) weresubjected to a feed experiment for 45 days of rearing. The results show no effects on growth performance. The cyanidin-3-glucoside derivatives from malabar fruit were accumulated the most in the experimental shrimp, with a highly significantdifference (p<0.01) from other anthocyanins. Proximate analysis indicated that total fat and energy in shrimp meat differedhighly significantly (p<0.01) from those for the control group, with lower levels induced by all feeds with crude anthocyanins.Butterfly pea and malabar fruit additives gave lower levels of total cholesterol in shrimp meat than in the control group, withhighly significant (p<0.01) differences. In summary, crude anthocyanins provided in the feed as anti-oxidants could beaccumulated in live shrimp and reduced the fat content of shrimp meat, which has implications for the health concerns associatedwith shrimp consumption. |
