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Effects of supplementary astaxanthin in egg custard on antioxidant capacity and non-specific immunity during larvae metamorphosis of giant freshwater prawn (Macrobrachium rosenbergii)

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Abstract

The effects of different astaxanthin levels on antioxidant capacity and non-specific immunity in phase V~X larvae of giant freshwater prawn, Macrobrachium rosenbergii, were investigated; furthermore, the differential gene expression was compared. For this experiment, 60,000 larvae were allocated into five treatments with six replicates. Astaxanthin supplementing in steamed eggs with graded effective content as 0 (control group, A0), 50 (A50), 100 (A100), 200 (A200), 400 (A400) mg kg−1 were fed from phase V to X larvae respectively. Feeding trials lasted for 18 days. The results showed that acid phosphatase (ACP), alkaline phosphatase (AKP), total antioxidant capacity (T-AOC), glutathione reductase (GR), total superoxide dismutase (T-SOD) activities were declined significantly compared with the control (P < 0.05); catalase (CAT) activities decreased among treatments; lysozyme (LZM) activities both in treatments A50 and A400 was lower than the control significantly (P < 0.05), while the opposite phenomena were observed among other treatments; glutathione peroxidase (GSH-Px) activities both in treatments A200 and A400 significantly elevated than that among A0, A50, and A100 (P < 0.05). There was no significant difference in cytochrome oxidase activity (CCO) among treatments except that in A100 (P > 0.05). Nineteen common differential genes were screened out by means of transcriptome analysis. This study implies that excessive addition of astaxanthin may take a negative effect on larvae development of M. rosenbergii by way of suppressing the antioxidant system and non-specific immunity function, and its possible mechanisms need to be investigated furthermore.

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Acknowledgements

We gratefully acknowledge the staff at the Yida Nursery Farm for supplying larvae of prawn and providing facilities for this study.

Data availability

The data and materials used to support the findings of this study are included within the article.

Funding

The work was supported by Fishery Science and Technology Innovation Projects of Jiangsu Province (D2017-3) and Collaboration and Popularization Project of Great Agricultural Techniques in Gaoyou (204010998).

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Authors and Affiliations

  1. Laboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China

    Junjie Xu, Shasha Zhang, Zhihao Zhang, Mengjie Zhao, Tao Wang, Xiaojing Dong, Shuyan Miao & Longsheng Sun

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  1. Junjie Xu
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  2. Shasha Zhang
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  3. Zhihao Zhang
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  4. Mengjie Zhao
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  5. Tao Wang
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  8. Longsheng Sun
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Contributions

Junjie Xu carried out the experiment, data analysis, and drafted the manuscript. Shasha Zhang, Mengjie Zhao, Zhihao Zhang, and Tao Wang provided assistance of shrimp rearing and sampling as well as related parameters analysis. Xiaojing Dong and Shuyan Miao provided assistance of technology. Longsheng Sun as correspondence contributed to conception and design, supervised the findings, and contributed to the manuscript revision and financial support. All the authors have approved the manuscript.

Corresponding authors

Correspondence to Junjie Xu or Longsheng Sun.

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All animals’ treatments in this study were approved by the Animal Experiment Ethics Committee of Yangzhou University (Jiangsu, China) and were strictly implemented according to the regulations for experimental animals (GB14925–2001).

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Xu, J., Zhang, S., Zhang, Z. et al. Effects of supplementary astaxanthin in egg custard on antioxidant capacity and non-specific immunity during larvae metamorphosis of giant freshwater prawn (Macrobrachium rosenbergii). Aquacult Int 32, 999–1012 (2024). https://doi.org/10.1007/s10499-023-01199-0

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