The effect of copper on the color of shrimps: redder is not always healthier.
other · Level V
Where this comes from
- Record sourced from PubMed, PMID 25229639.
- Also identified by DOI 10.1371/journal.pone.0107673 and PMC identifier PMC3154270.
- No licence information is recorded for this record.
- Because redistribution is not established, this page shows the abstract only. Follow the links below for the full text.
Abstract
The objective of this research is to test the effects of copper on the color of pacific white shrimp (Litopenaeus vannamei) in vivo. Forty-eight shrimps (L. vannamei) were exposed to a low concentration of copper (1 mg/L; experimental treatment) and forty-eight shrimps were used as controls (no copper added to the water). As a result of this experiment, it was found that shrimps with more copper are significantly redder than those designated as controls (hue (500-700 nm): P=0.0015; red chroma (625-700 nm): P<0.0001). These results indicate that redder color may result from exposure to copper and challenge the commonly held view that highly pigmented shrimps are healthier than pale shrimps.