Effect of dietary supplementation with shrimp on skin pigmentation and lipid composition of red porgy (Pagrus pagrus) alevins

Juana Rosa Cejas, Eduardo Almansa, Noemi Tejera Hernandez, Salvador Jerez, Ana Bolaños, Antonio Lorenzo

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A feeding experiment was conducted on red porgy alevins to investigate the influence of dietary supplementation with shrimp on pigmentation and lipid composition of carcass (muscle and skin) and eyes. To this purpose, red porgy alevins with an initial mean weight of 2.8±1.3 g were divided into six groups. Three groups were fed gilthead seabream commercial pellet (P, 100% pellet), whereas the other three were fed with the commercial pellet and shrimp Pleisonika sp. (PS, 88% pellet:12% shrimp) to provide the diet with a source of carotenoids. After 4 months of feeding, the results showed that PS-fish groups displayed a pink-coloured skin similar to that of the wild fish, whereas P-fish groups showed a dark-grey-coloured skin. Furthermore, a higher total content of carotenoids was found in carcass and eyes from PS-fish groups with respect to P-fish groups. No significant differences in growth, survival or other gross external signs were found between treatments. Total lipid (TL), triacylglycerol (TG), phosphatidylcholine (PC) and phosphatidylethanolamine (PE) of red porgy carcass exhibited a specific fatty acid profile. However, the general patterns of the fatty acid distribution in lipids of carcass and eyes from both groups of fish (P and PS) were similar, and only slight differences were found mainly in carcass for some of the fatty acids. We conclude that the natural carotenoids supplied by the shrimp were effectively assimilated by the red porgy and allowed the cultured fish to acquire a skin coloration similar to that of wild fish.
Original languageEnglish
Pages (from-to)457-469
Number of pages13
Issue number1-4
Publication statusPublished - 27 Mar 2003

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