工口影院

Citation

Xue Y, Xue Y, Yi G, Wu M, Moss AS, Huang X & Wang W (2025) Comprehensive evaluation of five dietary carotenoids on pigmentation, growth, health, and flavor attributes of white shrimp Penaeus vannamei. Aquaculture, 611, p. 743045. https://www.sciencedirect.com/science/article/pii/S0044848625009317; https://doi.org/10.1016/j.aquaculture.2025.743045

Abstract
Carotenoids are vital for pigmentation, immunity, and stress resistance, but limited availability in intensive shrimp farming compromises quality. Astaxanthin is effective but costly, prompting the search for affordable alternatives with similar benefits. This study evaluated five carotenoids (β-carotene, zeaxanthin, lutein, canthaxanthin, and astaxanthin) at their respective optimal levels in Penaeus vannamei. An integrated AHP-CRITIC-TOPSIS (Analytic Hierarchy Process, Criteria Importance Through Intercriteria Correlation and Technique for Order Preference by Similarity to Ideal Solution) framework quantified effects on production performance, health status, product quality, and economic feasibility. All carotenoids significantly improved feed conversion ratio, specific growth rate, and weight gain, yielding production-performance scores of 0.60–0.70 versus 0.25 for the control. Each carotenoid elevated digestive-enzyme activities and hepatopancreatic antioxidant capacity while lowering serum alanine aminotransferase and aspartate aminotransferase. Astaxanthin achieved the highest antioxidant score (0.96), whereas β-carotene led immune indicators (0.75). Gut-microbiota responses were modest and statistically indistinguishable among treatments (0.50–0.58). The integrated health index therefore ranked astaxanthin highest (0.81). Astaxanthin also dominated tissue carotenoid profiles (>70 %), and its deposition positively correlated with improved coloration. β-Carotene produced the greatest astaxanthin accumulation and the highest color score (0.78). All treatments enhanced EPA (eicosatetraenoic acid), DHA (docosahexaenoic acid), and key flavor compounds; astaxanthin scored highest for non-volatile taste (0.60), whereas GC-IMS (Gas Chromatography–Ion Mobility Spectrometry) revealed carotenoid-specific but inconsistent aroma shifts. Consequently, β-carotene delivered the best overall product-quality score (0.63). Global composite scores (0.65–0.77) did not differ significantly carotenoids yet far exceeded the control (0.16). When market prices are considered, the results support partial or complete replacement of astaxanthin with lower-cost carotenoids without sacrificing biological performance.

Keywords
AHP-CRITIC-TOPSIS; Astaxanthin alternatives; Carotenoids; Penaeus vannamei; Shrimp nutrition

Journal
Aquaculture: Volume 611