Shrimps (Penaeus vannamei, Penaeus monodon) are slow, continuous bottom feeders that manipulate and nibble feed pellets slowly using their maxillipeds and mandibles.
To prevent rapid physical disintegration and nutrient leaching into the water, commercially formulated shrimp feeds must exhibit a minimum water stability of 2 hours (retaining $\ge 85\%$ of their physical dry mass intact).
Correct Option: Option 3 (2 hours).
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2
ICAR JRF Fish Nutrition And Feed Technology 29 Jun 2024Shift 1
MCQ (Single Correct)+4−1
Feed intake can be increased by the addition of which of the following?
Aquatic animals locate and ingest feed through chemoreception (olfaction and gustation).
Feed attractants are low-molecular-weight substances incorporated into artificial feeds to enhance palatability and stimulate voluntary feed consumption, especially when replacing fishmeal with less palatable plant ingredients.
Prominent chemoattractants include betaine (trimethylglycine), free amino acids (alanine, glycine, taurine, glutamic acid), nucleotides (inosine-5'-monophosphate, IMP), and krill meal.
nalysis:
(Attractants): Correct. Directly stimulates feed search and ingestion.
(Antioxidants): Preserve feed freshness by inhibiting lipid oxidation.
(Hormones): Regulate physiology/growth, not feeding stimulants.
(Pigments): Impart coloration to flesh or exoskeleton.
Correct option: (3) Attractants
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3
ICAR JRF Fish Nutrition And Feed Technology 29 Jun 2024Shift 1
Astaxanthin ($3,3'$-dihydroxy-$\beta,\beta$-carotene-$4,4'$-dione) is the predominant carotenoid pigment in penaeid shrimps (e.g., Penaeus monodon, Litopenaeus vannamei), lobsters, and crabs, accounting for $80-95\%$ of their total carotenoids.
In live shrimps, astaxanthin is bound to proteins forming blue/green-colored crustacyanin complexes.
Upon thermal processing (boiling/steaming), heat denatures the crustacyanin protein, liberating free uncomplexed astaxanthin which displays its characteristic bright orange-red hue.
nalysis:
(Astaxanthin): Correct.
Correct option: (3) Astaxanthin
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