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《Fisheries Science》 2009-03
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Effects of Dietary Supplementation of Astaxanthin on Growth,Survival and Antioxidant Capacity of Pacific White Shrimp(Litopenaeus vannamei)

PEI Su-rui,GUAN Yue-qiang,MA Yun-ting(College of Life Sciences,Hebei University,Baoding 071002,China)  
The astaxanthin extracted from alga Haematococcus pluvialis was added to the feedstuff of Pacific White Shrimp Litopenaeus vannamei with different supplementation levels(0,20,40,60,80 and 100 mg/kg diet)for 7 weeks,which aimeds to determine the effects of astaxanthin on growth,survival and antioxidant capability.The results showed that astaxanthin increased the survival rate and the specific growth rate(SGR),which were higher in the supplementation level of 80 mg/kg group than other groups.The specific growth rate in 80 mg/kg group was improved significantly(P0.05).There was no significant differences(P0.05) in the survival rate between experimental and control groups.Antioxidant capability of experimental group shrimps was significantly increased(P0.05) and the trend was increased after 4 weeks.Superoxide dismutase(SOD)activity and catalase(CAT)activity of experimental group shrimps were significantly lower(P0.05)than those in the control groups,which decreased with increasing feeding days,and the trend was changed to gradually increasing 4 or 5 weeks later.Based on survival rate,specific growth rate and antioxidant capability,supplementation of 80 mg/kg astaxanthin was most effective and the optimal feeding time was 4 weeks.
【Fund】: 河北省自然科学基金资助项目(C2007000193)
【CateGory Index】: S968.22
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