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| Main Authors: | , , , , , , , , , , , |
|---|---|
| Format: | Artículo científico |
| Language: | en |
| Published: |
Aquaculture nutrition
2025
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| Online Access: | https://pubmed.ncbi.nlm.nih.gov/41031291/ |
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| _version_ | 1868266146694692865 |
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| author | Lou, Gege Guo, Yazhe Liu, Xuanyu Xiao, Xucheng Zhu, Xiaoming Jiang, Nengzuo Ge, Ruxiang Lin, Yinghui Lan, Yifei Chen, Xinhua Lin, Yan Huang, Ying |
| author_facet | Lou, Gege Guo, Yazhe Liu, Xuanyu Xiao, Xucheng Zhu, Xiaoming Jiang, Nengzuo Ge, Ruxiang Lin, Yinghui Lan, Yifei Chen, Xinhua Lin, Yan Huang, Ying Lou, Gege Guo, Yazhe Liu, Xuanyu Xiao, Xucheng Zhu, Xiaoming Jiang, Nengzuo Ge, Ruxiang Lin, Yinghui Lan, Yifei Chen, Xinhua Lin, Yan Huang, Ying |
| collection | PubMed - marine biology |
| contents | Dietary Synthetic Astaxanthin and Natural Astaxanthin From and Improves the Growth, Antioxidant Capacity, Innate Immunity, and Pigmentation of Pacific White Shrimp (). Lou, Gege Guo, Yazhe Liu, Xuanyu Xiao, Xucheng Zhu, Xiaoming Jiang, Nengzuo Ge, Ruxiang Lin, Yinghui Lan, Yifei Chen, Xinhua Lin, Yan Huang, Ying This study evaluated the effects of dietary synthetic astaxanthin (SA), (HP) and (PR) on the growth performance, antioxidant activity, innate immunity, morphology, and pigmentation of juvenile . Shrimp (1.15 ± 0.01 g) were fed with the control diet and astaxanthin diets containing 20 mg/kg of astaxanthin from three sources (SA, HP, and PR) for 56 days. The results indicated that, compared with the control group, growth performance was observably elevated in the HP and PR groups ( < 0.05). The astaxanthin (SA, HP, and PR) supplemented diets markedly elevated the activities of glutathione peroxidase (GPx) and GST in the intestine and hepatopancreas ( < 0.05), while observably reduced the MDA content ( < 0.05). The apoptosis rates in three astaxanthin groups were noticeably reduced in comparison with the control group ( < 0.05). Dietary astaxanthin (SA, HP, and PR) observably elevated the expression of the , , and genes in the hepatopancreas ( < 0.05). Besides, dietary astaxanthin (SA, HP, and PR) noticeably improved the astaxanthin accumulation and pigmentation of shrimp ( < 0.05). The survival rates of shrimp challenged with were markedly higher in the astaxanthin groups than in the control group ( < 0.05), and no significant difference was detected among three astaxanthin groups ( > 0.05). Moreover, our results suggested that natural astaxanthin (HP and PR) was more effective for enhancing growth and antioxidant capacity of shrimp. Nevertheless, no marked difference was detected between natural astaxanthin and SA in coloration performance and disease resistance. |
| format | Artículo científico |
| id | pubmed_41031291 |
| institution | PubMed |
| language | en |
| publishDate | 2025 |
| publisher | Aquaculture nutrition |
| record_format | pubmed |
| spellingShingle | Dietary Synthetic Astaxanthin and Natural Astaxanthin From and Improves the Growth, Antioxidant Capacity, Innate Immunity, and Pigmentation of Pacific White Shrimp (). Lou, Gege Guo, Yazhe Liu, Xuanyu Xiao, Xucheng Zhu, Xiaoming Jiang, Nengzuo Ge, Ruxiang Lin, Yinghui Lan, Yifei Chen, Xinhua Lin, Yan Huang, Ying Dietary Synthetic Astaxanthin and Natural Astaxanthin From and Improves the Growth, Antioxidant Capacity, Innate Immunity, and Pigmentation of Pacific White Shrimp (). Lou, Gege Guo, Yazhe Liu, Xuanyu Xiao, Xucheng Zhu, Xiaoming Jiang, Nengzuo Ge, Ruxiang Lin, Yinghui Lan, Yifei Chen, Xinhua Lin, Yan Huang, Ying This study evaluated the effects of dietary synthetic astaxanthin (SA), (HP) and (PR) on the growth performance, antioxidant activity, innate immunity, morphology, and pigmentation of juvenile . Shrimp (1.15 ± 0.01 g) were fed with the control diet and astaxanthin diets containing 20 mg/kg of astaxanthin from three sources (SA, HP, and PR) for 56 days. The results indicated that, compared with the control group, growth performance was observably elevated in the HP and PR groups ( < 0.05). The astaxanthin (SA, HP, and PR) supplemented diets markedly elevated the activities of glutathione peroxidase (GPx) and GST in the intestine and hepatopancreas ( < 0.05), while observably reduced the MDA content ( < 0.05). The apoptosis rates in three astaxanthin groups were noticeably reduced in comparison with the control group ( < 0.05). Dietary astaxanthin (SA, HP, and PR) observably elevated the expression of the , , and genes in the hepatopancreas ( < 0.05). Besides, dietary astaxanthin (SA, HP, and PR) noticeably improved the astaxanthin accumulation and pigmentation of shrimp ( < 0.05). The survival rates of shrimp challenged with were markedly higher in the astaxanthin groups than in the control group ( < 0.05), and no significant difference was detected among three astaxanthin groups ( > 0.05). Moreover, our results suggested that natural astaxanthin (HP and PR) was more effective for enhancing growth and antioxidant capacity of shrimp. Nevertheless, no marked difference was detected between natural astaxanthin and SA in coloration performance and disease resistance. |
| title | Dietary Synthetic Astaxanthin and Natural Astaxanthin From and Improves the Growth, Antioxidant Capacity, Innate Immunity, and Pigmentation of Pacific White Shrimp (). |
| url | https://pubmed.ncbi.nlm.nih.gov/41031291/ |