University of Stirling@milan米兰体育 五种膳食类胡萝卜素对南美白对虾色素沉着、生长、健康和风味属性的综合评价

引用

Xue Y、Xue Y、Yi G、Wu M、Moss AS、Huang X 和 Wang W (2026) 五种膳食类胡萝卜素对南美白对虾色素沉着、生长、健康和风味属性的综合评价。水产养殖，611，p。 743045。https://doi.org/10.1016/j.aquaculture.2025.743045

摘要
Carotenoids are vital for pigmentation, immunity, and stress resistance, but limited availability in intensive shrimp farming compromises quality. Astaxanthin is effective but costly, prompting the search for affordable alternatives with similar benefits. This study evaluated five carotenoids (β-carotene, zeaxanthin, lutein, canthaxanthin, and astaxanthin) at their respective optimal levels in Penaeus vannamei. An integrated AHP-CRITIC-TOPSIS (Analytic Hierarchy Process, Criteria Importance Through Intercriteria Correlation and Technique for Order Preference by Similarity to Ideal Solution) framework quantified effects on production performance, health status, product quality, and economic feasibility. All carotenoids significantly improved feed conversion ratio, specific growth rate, and weight gain, yielding production-performance scores of 0.60–0.70 versus 0.25 for the control. Each carotenoid elevated digestive-enzyme activities and hepatopancreatic antioxidant capacity while lowering serum alanine aminotransferase and aspartate aminotransferase. Astaxanthin achieved the highest antioxidant score (0.96), whereas β-carotene led immune indicators (0.75). Gut-microbiota responses were modest and statistically indistinguishable among treatments (0.50–0.58). The integrated health index therefore ranked astaxanthin highest (0.81). Astaxanthin also dominated tissue carotenoid profiles (>70 %)，其沉积与改善的着色呈正相关。 β-胡萝卜素产生最大的虾青素积累和最高的颜色分数（0.78）。所有处理均增强了 EPA（二十碳四烯酸）、DHA（二十二碳六烯酸）和关键风味化合物；虾青素在非挥发性味道方面得分最高 (0.60)，而 GC-IMS（气相色谱-离子淌度光谱法）显示类胡萝卜素特异性但不一致的香气变化。因此，β-胡萝卜素的总体产品质量得分最高（0.63）。总体综合得分（0.65-0.77）与类胡萝卜素没有显着差异，但远远超过对照（0.16）。当考虑到市场价格时，结果支持用低成本的类胡萝卜素部分或完全替代虾青素，而不牺牲生物性能。

关键字
AHP-批评-TOPSIS；虾青素替代品；类胡萝卜素；南美白对虾；虾的营养

期刊
水产养殖：第 611 卷