Influence of Annatto (Bixa orellana) Extract and Different Shading Levels on Litopenaeus vannamei Color Reared Inland Using Biofloc Technology

Abstract

Shrimp color is important when choosing the crustacean by the consumer. Pacific white shrimp Litopenaeus vannamei can convert various types of carotenoids into astaxanthin and accumulate them in its body, giving the desired reddish color. In this study, the shrimps were kept in a biofloc aquaculture system away from the coastal zone, fed with commercial feed supplemented with annatto extract (Bixa sp.). The experiment was carried out with a 2 x 4 factorial design with shad levels (50% and 80%) and four feeding regimes (0, 7, 14, and 21 days) to evaluate the most efficient model to promote the increase in the surface color of the shrimp. Leaching in artificial brackish water and the influence of biofloc pigments on shrimp color. According to the results, bixin sprinkled on the feed surface undergoes leaching in brackish water the measure of the time it is immersed. Carotenoids present in the biofloc showed a correlation with chlorophyll content by the R test. Raceway with 80% water shad and feed containing 1,235 mg/Kg of bixin showed the most significant results in the shell color of shrimps (fresh and cooked) and lower ammonia levels.