Effect of Amaranth and Quinoa Flours on the Productive Performance of Litopenaeus Vannamei Shrimp

Author(s): Sarada Thumu and Sumanth Kumar Kunda

Abstract: Carotenoids extracted from the head of the shrimp Litopenaeus vannamei could be a useful alternative to the current method of use. Five experimental diets (Amaranth and Quinoa flour in diets) (0 %, 15%, 25%, 35 %, and 45 %) were found to be isoproteic and isoenergetic using a randomised design (3400kcal). After extracting the carotenoids with cooled acetone and then hexane, a raw pigment paste was made by extracting the carotenoids from the residues at 100 °C for 15 minutes in a 1:2 ratio of shrimp head to water and n-hexane. An acidified fraction was obtained after partitioning the material with dimethylsulfoxide (DMSO). The carotenoids in an open column were identified using the fraction elution parameter, the visible absorption spectrum, and the 𝑅𝑓 value in a thin layer of silica gel. The absorption spectra of each fraction, which ranged in wavelength from 350 to 550 nm, were quantified using thin-layer chromatography. The total carotenoids (37.62 g/g of the pigment paste) were calculated using the sum of the hexane, DMSO, and acidified fractions, with extinction coefficients of 2592, 2100, and 1690, respectively, for beta-carotene, astaxanthin, and astacene. The most common pigments were beta-carotene-5, 6-epoxide (33.5 %) Astaxanthin (45.5%) and astacene and (21.0 %).

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