Scientists studied how different color-boosting nutrients affect the health and quality of farm-raised shrimp. They tested three types of nutrients—beta-carotene, canthaxanthin, and astaxanthin—both individually and mixed together. The shrimp that received a combination of all three nutrients grew better, had stronger immune systems, and developed better color and taste than shrimp getting just one nutrient. The researchers then figured out the perfect ratio of these three nutrients to use in shrimp feed, which could help shrimp farmers produce healthier, better-quality shrimp while spending less money on feed.

The Quick Take

  • What they studied: How different color-boosting nutrients (called carotenoids) affect the growth, health, color, and taste of farm-raised shrimp, and what combination works best.
  • Who participated: Farm-raised white shrimp (Penaeus vannamei) fed different diets for 56 days. The study compared shrimp eating single nutrients versus combinations of nutrients.
  • Key finding: Shrimp that received a mixture of all three color nutrients grew faster, had better immune protection, and developed better color and taste compared to shrimp getting just one nutrient or no added nutrients.
  • What it means for you: If you eat farm-raised shrimp, this research suggests that shrimp farmers can produce healthier, better-tasting shrimp by using a smart combination of affordable nutrients instead of relying on expensive single ingredients. This could make quality shrimp more affordable for consumers.

The Research Details

Scientists divided farm-raised shrimp into groups and fed them different diets for 56 days (about 8 weeks). All diets had the same amount of protein and fat, but differed in the color nutrients added. Some groups got beta-carotene alone, canthaxanthin alone, astaxanthin alone, or all three mixed together. A control group got no added color nutrients. The researchers measured how fast the shrimp grew, how efficiently they used their food, and tested their tissues for nutrient content, immune strength, and color. In a second experiment, they tested different amounts of each nutrient to find the perfect combination using mathematical modeling.

This research approach is important because it directly compares different nutrients under identical conditions, which hadn’t been done before. Previous studies used different base diets and different amounts, making it hard to know which nutrient actually worked best. By testing combinations and using mathematical optimization, the researchers created a practical formula that shrimp farmers can actually use to improve their operations.

This study is rigorous because it controlled many variables (kept protein and fat the same), measured multiple outcomes (growth, immunity, color, taste), and used advanced statistical methods to find the optimal combination. The research was published in a respected scientific journal focused on immune function. However, the study was conducted in controlled laboratory conditions, so real-world farm results might vary slightly.

What the Results Show

All three color nutrients helped shrimp grow faster and convert their food more efficiently compared to shrimp with no added nutrients. The mixture of all three nutrients worked better than any single nutrient alone. Shrimp receiving the nutrient mixture had the strongest immune systems, shown by higher antioxidant levels (which protect cells from damage) and lower markers of cell damage. The mixture also produced the most color pigment stored in the shrimp’s tissues, particularly in the liver-like organ called the hepatopancreas. Astaxanthin (the most expensive nutrient) was the single best performer, but beta-carotene was surprisingly effective at helping the body produce astaxanthin naturally, making it a more cost-effective option.

The nutrients improved the shrimp’s color, making them redder and more visually appealing to consumers. The color improvement plateaued at certain levels, meaning adding more nutrients beyond that point didn’t make them much redder. The nutrients also enhanced flavor by increasing umami-related compounds (the savory taste), including free amino acids and nucleotides, which made the shrimp taste better. Digestive enzymes (which help break down food) were more active in shrimp receiving the nutrients, suggesting better overall digestive health.

Previous research suggested different optimal doses of these nutrients, and few studies directly compared them side-by-side. This study fills that gap by testing all three under identical conditions. The finding that combining nutrients works better than using them individually is important because most previous research focused on single nutrients. The discovery that beta-carotene can be converted to astaxanthin in the shrimp’s body suggests that cheaper alternatives might work as well as expensive direct supplementation.

The study was conducted in controlled laboratory conditions, so results might differ slightly on actual shrimp farms with different water conditions and management practices. The study didn’t test how long the benefits last after shrimp are harvested or how the nutrients affect shrimp during the entire growth cycle. The optimal ratio identified is based on mathematical modeling and would benefit from real-world farm testing to confirm the results apply in commercial settings.

The Bottom Line

Shrimp farmers should consider using a combination of beta-carotene (368 mg/kg), canthaxanthin (204.5 mg/kg), and astaxanthin (219.2 mg/kg) in their feed. This combination appears to provide the best balance of growth, health, color, and taste benefits. The evidence is strong for this recommendation based on controlled laboratory testing, though real-world farm results may vary slightly. Farmers should monitor their shrimp’s growth and color to confirm the formula works in their specific conditions.

Shrimp farmers and aquaculture companies should care about this research because it provides a cost-effective formula for producing higher-quality shrimp. Consumers who eat shrimp should care because it suggests they can get better-quality, healthier shrimp at potentially lower prices. Nutritionists and health professionals interested in seafood quality should be aware of these findings. This research is less relevant for people who don’t eat shrimp or those in regions where shrimp farming isn’t common.

Shrimp farmers would see improvements in growth rate and feed efficiency within the 56-day growing period tested in this study. Color improvements would be visible within this timeframe as well. Immune system benefits would develop gradually over the feeding period. Consumers would notice improved color and taste in shrimp harvested from farms using this optimized formula.

Want to Apply This Research?

  • If you’re a shrimp farmer using this research, track the feed conversion ratio (amount of feed needed to gain one pound of shrimp weight) weekly and compare it to your baseline. Also photograph shrimp color under standardized lighting conditions every two weeks to monitor color development objectively.
  • Shrimp farmers should adjust their feed formulation to match the optimized nutrient ratio and monitor their shrimp’s growth metrics and appearance over an 8-week cycle. Start by calculating the exact amounts needed based on your farm’s feed volume, then gradually transition to the new formula while tracking performance indicators.
  • Establish a baseline of your current shrimp growth rate, feed efficiency, and color quality. After implementing the new nutrient formula, measure the same metrics weekly for at least two full growing cycles (16 weeks) to confirm the benefits apply to your specific farm conditions. Keep detailed records of feed costs versus shrimp quality improvements to calculate your return on investment.

This research was conducted on farm-raised shrimp in controlled laboratory conditions and has not yet been tested at commercial farm scale. Results may vary based on water quality, temperature, farm management practices, and other environmental factors. Shrimp farmers should consult with aquaculture nutritionists and conduct small-scale trials before implementing changes to their entire feed program. This research is intended for shrimp farming professionals and should not be interpreted as medical advice for human consumption. Always follow local regulations and best practices for aquaculture operations.