Introduction
The European shrimp market is renowned for its stringent standards regarding product quality, safety, and sustainability within the aquaculture industry. In this context, our study explores how the incorporation of astaxanthin into feed formulations—specifically through a mixed application at the feed mill—can enhance these critical attributes. Shrimp colour serves as a key sensory factor that signals product quality, playing a pivotal role in gaining access to the EU market. However, beyond aesthetic appeal, it is imperative for farmers to understand the overall impact and return on investment (ROI) of this nutritional enhancement to remain competitive against existing suppliers. Conducted on a commercial farm in Bangka Island, Indonesia, this study evaluates 13 out of 57 ponds and assesses various parameters, including coloration, meat quality, yield performance, and overall shrimp health—each of which directly influences profitability. Ultimately, the goal of this research is to translate scientific insights into commercially viable practices that meet the rigorous standards of the European market.
Material and Method
All experimental ponds adhered to standardized procedures for pond and water preparation to ensure uniform conditions throughout the study. Each pond utilized the same high-quality commercial feed brand and specifications.
From Day of Culture (DOC) 30 to DOC 101, the experimental design involved administering astaxanthin-enriched feed exclusively to Treatment 2 and Treatment 3 ponds, while the control ponds continued to receive standard feed. Comprehensive data collection was implemented as follows:
1. Growth Performance Metrics: Weekly sampling incorporated parameters such as Mean Body Weight (MBW), Average Daily Gain (ADG), Survival Rate (SR), and Feed Conversion Ratio (FCR). Partial harvest assessments were conducted to gather these metrics systematically.
2. Coloration Assessment: At DOC 101, shrimp coloration was evaluated using a salmon fan and shrimp ruler from DSM. The assessment included samples of raw Highly Unsaturated Fatty Acids Oil (HOSO), cooked HOSO, and peeled and cooked thawed HOSO to determine the impact on pigmentation.
3. Post-Harvest Meat Quality: Meat quality analysis was performed by measuring drip loss and thawed loss. Shrimp specimens were frozen for a period of 24 hours at a temperature range of -1 to 0 °C. Drip loss was quantified after a 15-minute exposure to ambient conditions, followed by thawed loss measurements after an additional 2-hour period.
4. Biweekly Shrimp Health Parameters: Health evaluations included assessing aggregate total microvilli (ATM), tubular shape and content, health shrimp index, porous shrimp shell condition, chromatophore integrity, white muscle quality, melanisation , gill coloration, soft shell prevalence, hepatopancreas coloration, the occurrence of white spots, and measurements of body colour and shape, lipid size, and bacterial counts.
5. Biweekly Immunological Assessments:Immunological parameters were quantitatively analysed , focusing on lysozyme activity, peroxidase and superoxide dismutase activity, glutathione levels, glycogen content, and total haemocyte count to evaluate the immune responses of the shrimp.
6. Daily Water Quality Monitoring: Water quality metrics were meticulously recorded, including temperature, salinity, pH, dissolved oxygen (DO) levels, plankton species composition, and quantifications of ammonia, nitrate, and nitrite concentrations to ensure optimal culture conditions.
7. Yield Performance Evaluation: The yield performance was assessed at the final harvest to determine the overall efficacy of the treatment conditions.
8. Statistical Analysis: Data were subjected to descriptive statistical analysis, followed by Analysis of Variance (ANOVA), post hoc testing, and regression analysis, with significance established at p < 0.05.
This multifaceted approach provides critical insights into the impact of astaxanthin-enriched feed on growth performance, health status, immune function, and overall yield in shrimp aquaculture. Such findings contribute to a comprehensive understanding of the potential benefits of astaxanthin supplementation within aquaculture systems, paving the way for improved practices and enhanced product quality.
Expected Outcome
In this study, we present comprehensive data on optimal management practices aimed at enhancing shrimp coloration, meat quality, health, and yield performance. Our findings provide valuable insights into the effects of various feed additives on shrimp health and overall performance, offering actionable knowledge specifically tailored for local farmers seeking to optimize their aquaculture operations. Additionally, we shed light on the interplay between plankton management and feed additives, elucidating their collective influence on shrimp microbiomes and quality traits, which is critical for developing improved farming methodologies. Furthermore, we propose recommendations for optimal inclusion rates of feed additives, balancing financial performance with key shrimp quality metrics, thereby fostering sustainable practices within the industry. Collectively, these insights contribute to a holistic understanding of shrimp aquaculture, promoting enhanced productivity and sustainability.
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