ISSN: 2577-4050
Authors: Zheng H, Shan H, Wang Q*, Jiang M, Wu D, Xue Y, Shen Y, Zhang Y and Wang Y
To investigate the effects of astaxanthin-supplemented feed on the growth performance, hatching success, and coloration of Macrobrachium nipponense, two types of feed were evaluated: one with added astaxanthin (experimental group) and one regular (control group). Two separate aquaculture trials were conducted—one in autumn (August 2023) and another in spring (March 2024). In the autumn experiment, the experimental group prawns at Canlin Family Farm exhibited a 3.6% increase in average body length compared to the control group. At Jiangsu Provincial Breeding Base for M. nipponense, the experimental group showed a 10.3% increase in average body weight relative to the control group. Additionally, the experimental group prawns demonstrated a 1.8% increase in average body length and a 10.3% increase in average body weight compared to the control group. In the spring experiment, after one month of feeding, the experimental group prawns exhibited significantly greater body length and weight compared to the control group (P < 0.05), with an average body length increase of 4.6% and an average body weight increase of 11.0% . After two months of feeding, the experimental group showed even more pronounced differences, with an average body length increase of 15.9% and an average body weight increase of 63.7% compared to the control group. The prawns in the experimental group exhibited a deeper coloration compared to those in the control group, indicative of increased pigment accumulation. Furthermore, the experimental group had a higher proportion of brooding females and a greater broodiness rate than the control group. The results indicate that the inclusion of astaxanthin in the feed can increase its nutritional content, enhance the weight gain rate and broodiness rate of the M. nipponense prawn, and significantly improve the coloration of the prawn.
Keywords: Astaxanthin; Macrobrachium nipponense; Growth Performance; Coloring
