Astaxanthin content

Value 29.1 mg/kg body weight
Organism Prawn Penaeus japonicus
Reference Lorenz RT, Cysewski GR. Commercial potential for Haematococcus microalgae as a natural source of astaxanthin. Trends Biotechnol. 2000 Apr18(4):160-7. p.163 left column 3rd paragraphPubMed ID10740262
Primary Source Yamada, S. et al. (1990) Pigmentation of prawn (Penaeus japonicus) with carotenoids. I. Effect of dietary astaxanthin, beta-carotene and canthaxanthin on pigmentation. Aquaculture 87, 323–330
Method It was established that as the dietary astaxanthin increased up to 200 ppm, deposition also increased to a maximum of 29.1 mg/kg body weight.
Comments Astaxanthin has been identified as the dominant pigment isolated from the Penaeus shrimp and is responsible for the desirable body colour that appears upon cooking.
Entered by Uri M
ID 106030