Effects of different levels of dietary black cumin seed on hemolymph cholesterol and triglyceride concentrations of pacific white shrimp (Penaeus vannamei)

Abstract

This study was designed to determine the effects of different levels of black cumin seed on pacific white shrimp, Penaeus vannamei plasma cholesterol, and triglyceride concentration. Five levels of black cumin seed including 0, 0.5, 1.5, 3, and 5 percent were used and each group was divided into three replicates and 40 shrimp (7.5±0.2 gr) were stocked. After 12 weeks of the feeding trial, plasma cholesterol and triglyceride concentration were significantly lower in shrimp-fed diets containing black cumin seed compared to control (P<0.05). In conclusion, this study indicated that dietary contained black cumin seed can help to produce safer shrimp with lower plasma cholesterol and triglyceride concentration.

Keywords

• shrimp
• black cumin seed
• cholesterol
• triglyceride