Dietary cumin polysaccharides improve growth, digestion, and systemic health via enhanced antioxidant, anti-inflammatory, and hypolipidemic activities, contributing to increased disease resistance in largemouth bass (Micropterus salmoides)

Nan Li

doi:10.1016/j.anifeedsci.2026.116750

Evaluation of Phaffia rhodozyma Astaxanthin on Growth, Body Color, Biochemical Indices, Antioxidant Activity, and Immune Responses of Pacific White Shrimp (Litopenaeus vannamei)

2026-05-06

0

PRE

AI

X

Xiao Gang Li

Y

Ying Wang *

M

Mei Liu

X

Xiaoli Wang

X

Xiaodong Jiang

X

Xiaolu Wang

L

La Xu

Y

Yuanqin Sun

J

Jiaxin Liu

DOI：10.1016/j.anifeedsci.2026.116821

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A 60-day feeding trial was conducted to determine the efficacy of varying Phaffia rhodozyma astaxanthin (Ast) contents on the growth, nutritional composition, antioxidant activity, immune enzyme capacity, and immune-antioxidant gene expression in Pacific white shrimp (Litopenaeus vannamei). Juveniles (0.62 ± 0.01 g) were fed diets supplemented with or without Ast at 0 (control), 6, 12, and 24 mg/kg. The results demonstrated that Ast addition treatments significantly improved growth performance, survival ratio, and feed conversion ratio improved compared with the basal diet group. The redness of the cooked shrimp increased with increasing Ast concentrations. The Ast content and Ast-to-total carotenoid ratio also increased continuously. All supplemented groups exhibited a significant increase in crude protein and total amino acid content, whereas the lipid and carbohydrate content decreased compared with the basal group. The Ast level significantly increased the total polyunsaturated fatty acids and total fatty acids compared to the basal group (P < 0.05). Furthermore, the antioxidant capacities, including total antioxidant capacity, superoxide dismutase, and immune-related enzymes such as acid phosphatase, alkaline phosphatase, and lysozyme, increased significantly (P < 0.05), whereas malondialdehyde levels decreased significantly. Particularly, the highest relative expression of lysozyme, β-1,3-glucan-binding protein, superoxide dismutase, and heat shock 70 kDa protein was observed in the Ast 24 group. Moreover, the optimal dose of yeast-derived Ast was 12–24 mg/kg. Overall, Ast from P. rhodozyma is a potential carotenoid in the diet of L. vannamei and can be used in aquaculture.

Keywords:

astaxanthin

Litopenaeus vannamei

antioxidant activity

immune response

growth performance

Evaluation of Phaffia rhodozyma Astaxanthin on Growth, Body Color, Biochemical Indices, Antioxidant Activity, and Immune Responses of Pacific White Shrimp (Litopenaeus vannamei)

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