The Effect of Copper on the Color of Shrimps: Redder Is Not Always Healthier
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2014
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PlosOne
Resumen
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.
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Martínez, A., Romero, J., Castilllo, T., Mascaró, M., López-Rull, I., Simoes, N., Arceaga-Cabrera, F., Gaxiola, G and Barbosa, A. 2014. The effect of copper on the color of shrimps: redder is not always healthier. PlosOne 9: e107673