Effect of Carotenoid Extract from Dried Chili Pepper (Capsicum annuum) on Growth Performance and Pigmentation in Cooked Giant River Prawn (Macrobrachium rosenbergii)
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Abstract
Buyers often evaluate cooked shrimp based on the size and color of the animals. The objective of this study was to enhance the color of giant river prawn (Macrobrachium rosenbergii) by using a crude extract from chili pepper (Capsicum spp.). Three types of chili pepper, namely Korean chili (C. annuum), red chili pepper (C. annuum), and Guinea pepper (C. frutescens), were processed with absolute ethyl alcohol to extract carotenoids. Korean chili peppers and red chili peppers were identified as suitable options for enhancing prawn color due to their affordability and high carotenoid content. Subsequently, the chili pepper extracts were encapsulated in alginate microcapsules at ratios of 0, 25, and 50 mg·kg-1 and fed to the prawns for a duration of 60 days. The study indicated no significant differences in terms of survival, growth, or feed utilization among the three treatment groups (p>0.05). However, prawns that received 50 mg·kg-1 of chili pepper extract demonstrated an improved ability to store pigment in their muscles and showed potential for converting ß-carotene into other derivatives. The crude extracts obtained from prawn meat revealed the presence of a xanthophyll sub-derivative with an absorption value ranging from 470–500 nm that accumulates in the muscles.
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