Dietary Lysophospholipids Enhance the Function of Lutein Rather than Lycopene in Pacific White Shrimp

Our previous studies found that lipid emulsifiers can promote the absorption and deposition of liposoluble pigments in shrimp. The present study aimed to further investigate the effects of liposoluble pigments lutein (LUT) and lycopene (LYC), and their combination with lysophospholipids (LPL), on the growth performance, body coloration, and lipid composition of Pacific white shrimp Penaeusvannamei. Five diets were formulated: a control diet (Control), Control + 0.02% lutein (LUT), Control + 0.02% lycopene (LYC), LUT + 0.1% LPL (LUT + LPL), and LYC + 0.1% LPL (LYC + LPL). The feeding trial lasted for 8 weeks. There were no significant differences in shrimp growth and body composition among all groups. Both LUT and LYC increased the redness (a*) and yellowness (b*) of cooked shrimp. LPL synergistically enhanced the pigmentation-improving effects of LUT but weakened those of LYC. Additionally, LYC decreased the redness and yellowness of raw shrimp. Both LUT and LYC reduced the contents of saturated fatty acids and EPA while increasing the DHA content; LPL further enhanced this modulatory effect. In conclusion, LPL acts synergistically with LUT to improve the body coloration and modify the fatty acid composition of Pacific white shrimp, but its effect with LYC is limited.