Introduction.
In Mexico, the species of the genus Lutjanus are predominantly reddish in color, due to its high demand in the market, Lutjanus peru promises to be a candidate for mariculture due to its flavor and high nutritional value. The natural existence of this species has been decreasing each year due to the loss of coloration when they are brought to large-scale production. On the other hand, the aquaculture input processing industry has had ecological impacts due to the amounts of shrimp by-products generated during processing, which represent around 45-50% of the catch, causing environmental contamination and disposal of waste. not regulated. There is a tendency to recover and use industrial by-products, such as shrimp, in addition to providing nutritional compounds, they contain carotenoids which have been used to make food and increase pigmentation in marine fish. Pigment cells develop from neural crest cells, and their color may be the result of absorbance or reflection of light in which physio-endocrinological mechanisms act, generated by the expression of some genes involved with pigmentation. All these processes are affected by dietary factors, so the main objective of this study is to understand the effect of carotenoids extracted from shrimp heads using them as an additive (1, 1.5, 2 g/100) in a commercial feed. skretting brand for marine fish. General objective. To evaluate the pigmentation in the skin of the snapper Lutjanus peru by including carotenoid pigments obtained from shrimp head by-products.
Methodological strategy . Shrimp head meal (HCC) was prepared by lyophilization at -86°C and by conventional drying at 75°C, carotenoids, fatty acids and bromatology analyzes were performed on the meals, as well as samples of organisms. wild as control to know the content of carotenoids in the skin, type of chromatophores and the genes involved in their pigmentation. An experiment was whispered to evaluate the pigment content in cultured organisms 1.- enhancers with commercial astaxanthin, 2.- enhancers with shrimp head by-products, 3.- enhancers with commercial formulas for marine fish. The results show that the carotenoid pigments are preserved in the oven, however, it is observed that there are more carotenoids in the freeze-drying (3.86 ± 0.59 ug equivalents / mL extract).
Regarding the analysis of fatty acids, it was observed that the HCC obtained by drying in an oven contains fatty acids such as 14:0, 17:1 (n-7), 22:1 (n-9), 20:5 ( n-3) and 22:6 (n-3) and in the flour obtained by lyophilization the fatty acids are observed as 16:0, 19:0, 19:1 (n-9), 18:1 (n- 9), 18:2 (n-6), 20:4 (n-6) and 22:6 (n-3). In the bromatological analysis, the HCC shows 342.61 kilocalories vs. pelleted food with 404.89 kilocalories. In the analysis of skin color measurement of wild organisms by colorimetry L* (lightness) a* (redness) b* (yellowness) on the body (dorsal, pectoral and ventral), the dorsal part of these fish is the area where there is more pigment with an L* of 77.51±2.94, an a* of 17.17±3.97 and a b* of 11.78±2.72, finally the skin of these fish was taken to characterize the chromatophores, it was observed that L. peru has four types of chromatophores (melanophores, xanthophores, erythrophores and cyanophores).
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