Journal of Aquatic Food Product Technology · 2013 · 15 citations · 41 references
Ice-storage LifeNutritionEngineeringWhite ShrimpFood ToxicologyAquatic Food SystemBody CompositionMycotoxin FormationAquacultureToxicologyWhite Leg ShrimpFood SciencesHealth SciencesAnimal PhysiologyNutrient PhysiologyAnimal NutritionAlternative Protein SourceNutritional ResponseBiologyShrimp GrowthPhysiologyFood MycologyIndoor TrialMarine BiologyMetabolismMuscle Proteins
Juvenile (5.5–5.7 g) white leg shrimp were exposed to mycotoxin in one indoor trial by feeding fumonisin B1 (FB1) at levels from 0.2 to 2.0 μg g−1 FB1 for 30 days. Shrimp growth was affected after exposure to more than 0.6 μg g−1 FB1. Soluble muscle protein concentration decreased, and changes in myosin thermodynamic properties were observed in shrimp after 30 days of exposure to FB1. Marked histological changes in tissue of shrimp fed a diet containing FB1 at 2.0 μg g−1 were also observed. Shrimp fed diets containing more than 0.6 μg g−1 FB1 showed greater decrease in shear forces after 12 days of ice storage.
41