Effect of Diet Manipulation on Cholesterol and Docosahexaenoic Acid Levels in Shrimp, Litopenaeus vannamei

Shrimp tail meat is high in cholesterol and a poor source of highly unsaturated fatty acids (HUFA). Two trials were initiated to ascertain whether rearing shrimp, Litopenaeus vannamei to market size (15–20 g) on a diet containing a low level of cholesterol and an elevated level of the HUFA docosahexaenoic acid (DHA) could improve the nutritional profile of the edible portion (tail muscle). A diet was formulated to be low in cholesterol, but high in DHA. Juvenile shrimp were fed in outdoor tanks under flow-through conditions. In Trial 1, the shrimp fed the experimental diet contained 148 mg/100 g cholesterol and 170 mg/100 g DHA, whereas those fed the commercial diet contained 193 mg/100 g cholesterol and 110 mg/100 g DHA (all values on wet weight basis). In Trial 2, the final cholesterol level of the shrimp fed the experimental diet was 163 mg/100 g and the DHA was 101 mg/100 g, whereas that of the shrimp fed the two commercial feeds were 186 and 195 mg/100 g cholesterol and 55–83 mg/100 g DHA. These results indicate that diet can be used to promote high growth rates while moderating cholesterol level and increasing DHA level in shrimp.