Effects of Diets with Varying Astaxanthin from Yarrowia lipolytica Levels on the Growth, Feed Utilization, Metabolic Enzymes Activities, Antioxidative Status and Serum Biochemical Parameters of Litopenaeus vannamei

Abstract

Litopenaeus vannamei was divided into seven groups (defined as diets A0–A6) and fed with diets respectively containing 0, 0.5, 1, 2, 4 and 8 g/kg Yarrowia lipolytica (astaxanthin content: 1.5%) and 3 g/kg Haematococcus pluvialis (astaxanthin content: 2%). After an eight-week feeding trial, the results reflected that different levels of Y. lipolytica and H. pluvialis could significantly increase the weight gain rate of L. vannamei (p 0.05). Astaxanthin in Y. lipolytica had an obvious effect on body color. After cooking, the body color of the shrimp deepened with increasing Y. lipolytica content. The red body color of L. vannamei was significantly improved by adding yeasts hydrolysate 2~8 g/kg to the diet. According to the regression analysis between the level of Y. lipolytica added to the diets and the weight gain rates, the optimal level of Y. lipolytica is 4.64 g/kg.

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