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The effect of a synthetic source of astaxanthin, Lucantin on colour, loose shell/soft shell quality, taste and black spot formation of Indian white shrimp, Fenneropenaeus indicus, was studied. Supplementary feed incorporated with Lucantin red and pink at 250 ppm was fed for a period of 45 days prior to harvest. Shrimp fed with the normal feed were considered as control. Shrimp colour and quality were assessed after 15, 30 and 45 days of Lucantin feeding. Significant difference in colour was noticed between control and treatment, whereas no significant difference was observed in loose shell/soft shell and black spot formation. Lucantin is found to be a safe feed additive to improve colour in F. indicus.

Keywords

Fenneropenaeus indicus, Lucantin, Shrimp Quality, Supplementary Feed.
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