Aquaculture shrimp and aquaculture shrimp farming method

Abstract

To provide an aquaculture lobster excellent in appearance, and to provide a rearing method thereof.SOLUTION: A feed containing carotenoid is fed, and raising is carried out by setting a water temperature at 23-32°C, to thereby raise an aquaculture lobster having an improved appearance in which the second antennae are not broken and are longer than a body length. An aquaculture lobster raised by the rearing method has an improved body color even after being frozen in ice.SELECTED DRAWING: None

Description

[Technical Field]

[0001] This specification relates to aquacultured shrimp and applications thereof, as well as methods used in the aquaculture of the shrimp. [Background technology]

[0002] One of the problems with shrimp grown in aquaculture systems is the appearance of so-called blue shrimp, whose bodies have a blue tinge. Carotenoids (e.g., astaxanthin) are involved in shrimp body color, and it has been found that the main cause of blue shrimp is an insufficient amount of carotenoids in the body. Carotenoids may be obtained directly from the diet or may be metabolically converted from other carotenoids in the diet. For this reason, carotenoids such as astaxanthin are added to feed used in shrimp farming (shrimp feed) (for example, Patent Documents 1 and 2). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 4-53455 [Patent Document 2] Japanese Patent Application Publication No. 6-276956 Summary of the Invention [Problem to be solved by the invention]

[0004] The commercial value of shrimp depends not only on freshness and taste, but also on appearance, with better appearance being rated as higher quality. Shrimp farming is usually carried out in overcrowded conditions, with individuals being close together. This often results in the loss of antennae, which play an important role in the appearance of shrimp, and is one of the factors that reduces their commercial value. Furthermore, while the technologies disclosed in Patent Documents 1 and 2 above are capable of improving the color of aquacultured shrimp, they are unable to improve the appearance of aquacultured shrimp other than color (shape, etc.), and there is still room for improvement in color. Furthermore, shrimp are usually frozen before being distributed in the market, and there is also room for improvement in the color after being frozen. Under these circumstances, an object of the present specification is to provide aquacultured shrimp with excellent appearance. [Means for solving the problem]

[0005] That is, the present specification relates to the following inventions. <1> Aquacultured shrimp containing carotenoids and with intact second antennae. <2> Aquaculture shrimp produced by land-based aquaculture; <1> 2. The aquacultured shrimp according to claim 1. <3> The a value of the body color is -0.08 or more. <1> or <2> 2. The aquacultured shrimp according to claim 1. <4> The b value of the body color is 0.15 or more. <1> Or <3> 1. The aquacultured shrimp according to any one of the preceding items. <5> The saturation of the body color is 1.8 or less. <1> Or <4> 1. The aquacultured shrimp according to any one of the preceding items. <6> weighing more than 10g, <1> Or <5> 1. The aquacultured shrimp according to any one of the preceding items. <7> Body length is more than 5cm, <1> Or <6> 1. The aquacultured shrimp according to any one of the preceding items. <8> The carotenoid is synthetic astaxanthin. <1> Or <7> 1. The aquacultured shrimp according to any one of the preceding items. <9> Aquaculture shrimp are of the order Decapoda, <1> Or <8> 1. The aquacultured shrimp according to any one of the preceding items. <10> The order of Decapoda is Penaeoidea, <9> 2. The aquacultured shrimp according to claim 1. <11> The order of shrimp is Penaeidae, <10> 2. The aquacultured shrimp according to claim 1. <12> The Penaeidae family is the genus Lithopenius, <11> 2. The aquacultured shrimp according to claim 1. <13> The genus Litopenaeus is Litopenaeus vannamei, <12> 2. The aquacultured shrimp according to claim 1. <14> Raised by feeding on feed containing 50 ppm or more of astaxanthin. <1> Or <13> 2. The aquacultured shrimp according to claim 1.

[0006] <15> <1> Or <14> 1. The method for cultivating aquacultured shrimp according to any one of the preceding claims. <16> Produced by land-based aquaculture <1> Or <14> 10. The method for producing aquacultured shrimp according to any one of the preceding claims. <17> <1> Or <14> 1. A food, feed, or medicine comprising the aquacultured shrimp or a processed product thereof according to any one of the preceding items.

[0007] <18> Aquacultured shrimp with a body color a value of -1.26 or greater two days after freezing. <19> The b value of the body color is -4.3 or more. <18> 2. The aquacultured shrimp according to claim 1. <20> The saturation of the body color is 4.62 or less. <18> or <19> 1. The aquacultured shrimp according to any one of the preceding items. <21> A method for cultivating shrimp through land-based aquaculture, in which shrimp are fed feed containing 50 ppm or more of astaxanthin. <22> The water temperature is set to 23-32°C. <21> 2. A method for cultivating aquacultured shrimp according to claim 1. <23> DO is maintained at 6.1 mg / L or higher. <21> or <22> 2. A method for cultivating aquacultured shrimp according to claim 1. <24> It is grown under a light-dark cycle. <21> Or <23> 1. The method for cultivating aquacultured shrimp according to any one of the preceding claims. [Effects of the Invention]

[0008] According to the present specification, aquacultured shrimp with excellent appearance are provided. [Brief explanation of the drawings]

[0009] [Figure 1] 1 is a schematic diagram (side view) of the appearance of a shrimp. [Figure 2] 1 is a graph showing the changes in the L value of shrimp in the 50 ppm test plot and the 100 ppm test plot. [Figure 3] 1 is a graph showing the changes in the a value of shrimp in the 50 ppm test plot and the 100 ppm test plot. [Figure 4] 1 is a graph showing the changes in the b value of shrimp in the 50 ppm test plot and the 100 ppm test plot. [Figure 5] 1 is a graph showing the change in color saturation of shrimp in the 50 ppm test plot and the 100 ppm test plot. [Figure 6] 1 is a graph showing the percentage of individuals with long second antennae (L) in the 50 ppm test group, the 100 ppm test group, and the basic diet group (control). [Figure 7] 1 is a graph showing the proportion of individuals (S) with short second antennae in the 50 ppm test group, the 100 ppm test group, and the basic diet group (control). DETAILED DESCRIPTION OF THE INVENTION

[0010] The present specification will be described in detail below using examples, etc., but the present specification is not limited to the examples below and can be modified as desired without departing from the gist of the present specification. In this specification, the terms "A to B" or "A to B" are used as expressions that include the numerical values ​​or physical quantities before and after them. In this specification, the term "A and / or B" means "either A or B, or both." In other words, "A and / or B" includes "A only," "B only," and "both A and B." In addition, "ppm" and "%" used in this specification refer to ppm by weight and % by weight, respectively, unless otherwise specified.

[0011] 1. Aquaculture shrimp The present specification relates to aquacultured shrimp that contain carotenoids and have unfolded second antennae.

[0012] The "shrimp" referred to in this specification is not limited to any particular size, and includes so-called lobsters, prawns, and shrimps as food species. Furthermore, in terms of academic classification, shrimps that are the subject of this specification can be classified as those in the order Decapoda, and within the order Decapoda, they can be classified as those in the superfamily Penaeidae. Within the superfamily Penaeidae, they can be classified as those in the family Penaeidae. Organisms in the family Penaeidae include shrimps belonging to the genera Farfantepenaeus, Fenneropenaeus, Litopenaeus, Marsupenaeus, Melicertus, Metapenaeopsis, Metapenaeus, Penaeus, Trachypenaeus, and Xiphopenaeus. Examples of edible shrimp in the Penaeidae family include, but are not limited to, kuruma shrimp (Marsupenaeus japonicus), southern kuruma shrimp (Melicertus canaliculatus), black tiger shrimp (Penaeus monodon), Korean shrimp (Penaeus chinensis), giant tiger shrimp (Penaeus semisulcatus), palm shrimp (Penaeus latisulcatus), Indian shrimp (Fenneropenaeus indicus), Yoshino shrimp (Metapenaeus ensis), Japanese crested shrimp (Metapenaeus intermedius), Penaeus occidentalis, blue shrimp (Penaeus stylirostris), red-tail shrimp (Penaeus pencicillatus), and whitenamei shrimp (Litopenaeus vannamei). The Penaeidae family, the genus Litopenius, and in particular the white shrimp (Litopenaeus vannamei) are among the subjects of this specification.

[0013] Furthermore, there are both swimming and non-swimming species of shrimp. Swimming species are more suitable for production in overcrowded conditions because they allow for three-dimensional use of the tank. Either species may be used in this specification, but swimming species may also be used because overcrowded conditions increase the chances of contact and the likelihood of loss of the second antennae. Examples of swimming species include cherry shrimp (Lucensosergia lucens), northern red shrimp (Pandalus eous), Korean shrimp (Penaeus chinensis), Japanese prawn (Metapenaeus ensis), and white shrimp (Litopenaeus vannamei).

[0014] "Aquacultured shrimp" means shrimp that have been aquacultured, and includes any shrimp cultivated in either freshwater or seawater (including artificial seawater). Shrimp may be contained in systems that impose artificial conditions. Such systems provide a suitable mode of husbandry for this group of crustaceans and allow for controlled growth and harvesting of shrimp for use, processing, and / or sale.

[0015] "Carotenoid" refers to a water-insoluble polyene pigment that is yellow, red, or purple and is produced by green plants and certain molds, yeasts, mushrooms, bacteria, etc. "Carotenoid" includes any molecule classified as a yellow to red pigment, such as carotene or xanthophyll. Among these, astaxanthin, particularly artificially synthesized synthetic astaxanthin, is one of the carotenoids covered by this specification. Details of synthetic astaxanthin will be described later. In one embodiment of this specification, aquacultured shrimp contain 0.1% or more, 0.3% or more, 0.5% or more, 0.8% or more, or 1% or more of carotenoids.

[0016] The "second antennae" are antennae commonly called barbels (see Figure 1). "The second antennae are not broken" means that the second antennae are not broken. In this case, the lengths of the two second antennae on the left and right are approximately the same. The aquaculture shrimp referred to in this specification include shrimp in which the length of the second antennae is longer than the body length. If these second antennae are lost, their commercial value will decrease. Furthermore, if the second antennae are lost, it is thought that the health of the shrimp will be affected. Normally, if the second antennae are not broken, they will be longer than the body length. Therefore, in this specification, individuals with second antennae whose length is shorter than the body length are considered to have broken second antennae. The second antennae were measured from the base using a ruler.

[0017] The body color of shrimp is particularly important in the market. When boiled, red coloring is highly valued, while when eaten raw, white coloring is highly valued. The "a value of body color," "b value of body color," and "saturation of body color" are the a value of the first abdominal segment of the shrimp to be measured. * value, b * The value and saturation of the body color * value, b * The value and saturation can be measured by measuring the first abdominal segment of the shrimp to be measured using a colorimeter (for example, CR-300: Konica Minolta, Inc.).

[0018] The aquacultured shrimp described herein may have a body color a-value of -0.08 or more, -0.06 or more, -0.04 or more, -0.02 or more, or 0 or more. The body color b-value may be 0.4 or more, 0.35 or more, 0.3 or more, 0.25 or more, 0.2 or more, or 0.15 or more. The body color saturation may be 1.8 or less, 1.75 or less, 1.7 or less, 1.65 or less, or 1.6 or less.

[0019] The body weight of the aquacultured shrimp herein may be 10 g or more, 11 g or more, 12 g or more, 13 g or more, 14 g or more, or 15 g or more. The body length of the aquacultured shrimp herein may be 5 cm or more, 6 cm or more, 7 cm or more, 8 cm or more, 9 cm or more, 10 cm or more, 11 cm or more, or 12 cm or more. Note that "body length" refers to the length from the depression in the shell behind the eye (orbit) to the tip of the telson (see Figure 1).

[0020] The present specification also relates to aquacultured shrimp that have a particular body color after being frozen.

[0021] When freezing aquaculture shrimp, the ice can be made from fresh water, or from seawater diluted to a certain extent, or from seawater. Artificial seawater can also be used. A container is filled with water or seawater diluted to a certain extent, or seawater or artificial seawater, and the ice is also prepared in the same container. When freezing shrimp, the shrimp are placed in the container. Immediately after freezing, they are removed from the container and stored in a refrigerator.

[0022] The aquacultured shrimp described herein may have a body color a-value of -1.26 or more, -1.0 or more, -0.9 or more, -0.8 or more, -0.7 or more, or -0.6 or more two days after freezing. The body color b-value of the aquacultured shrimp may be -4.3 or more, -4.0 or more, -3.0 or more, -2.0 or more, -1.0 or more, 0 or more, 1.0 or more, or 2.0 or more two days after freezing. The body color saturation of the aquacultured shrimp may be 4.62 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, or 2.0 or less two days after freezing.

[0023] 2. Aquaculture shrimp farming method (aquaculture shrimp production method) The aquaculture method for aquaculture shrimp (aquaculture shrimp production method) of the present specification will be described below. The aquaculture method of the present specification is a method for cultivating the aquaculture shrimp of the present specification described above. According to the cultivation method of the present specification, in one embodiment, it is possible to produce shrimp with excellent appearance in terms of color and second antennae length. In another embodiment, it is possible to produce shrimp in which the occurrence of shrimp with deformed body shapes is suppressed. In still another embodiment, the probability that shrimp will die during cultivation is reduced, and shrimp can be grown to a predetermined size with a good yield.

[0024] In the aquaculture method of the present specification, there are no particular limitations on the aquaculture facilities, and they may be selected appropriately taking into consideration the type and size of the shrimp to be cultured. The aquaculture method of the present specification can be used in the sea, rivers, lakes, and marshes. In land-based aquaculture, shrimp are typically reared in overcrowded conditions, which often results in breakage of the second antennae of aquacultured shrimp. Therefore, land-based aquaculture is an effective embodiment.

[0025] The types of shrimp to be cultured are as described above. The shrimp to be cultured by the culture method of the present specification are not limited and include juvenile shrimp to adult shrimp. As used herein, "juvenile shrimp" refers to shrimp weighing less than 1 g, and does not include shrimp that have grown from eggs to juvenile shrimp. Furthermore, the term "parent shrimp" refers to shrimp that have grown from the juvenile shrimp. For example, in the case of vannamei shrimp, parent shrimp are usually grown to about 15 g or more before being shipped.

[0026] In the cultivation method of the present specification, shrimp are fed a feed containing carotenoids. The carotenoids thus fed can be accumulated in the shrimp. There are no particular limitations on the carotenoid source. Examples of carotenoids include astaxanthin, particularly synthetic astaxanthin. Synthetic astaxanthin refers to astaxanthin produced by chemical synthesis. Synthetic astaxanthin contains numerous isomers, including the 3S,3S'-isomer, the 3S,3R'-isomer (meso-isomer), and the 3R,3R'-isomer, as well as cis- and trans-isomers of the central conjugated double bond of the molecule, such as all-cis-isomer, 9-cis-isomer, and 13-cis-isomer, making it easily distinguishable from natural astaxanthin. In addition to astaxanthin, carotenoids may also include, for example, lutein and lycopene.

[0027] Suitable feeds include those containing astaxanthin (especially synthetic astaxanthin) at 50 ppm or more, 60 ppm or more, 70 ppm or more, 80 ppm or more, 90 ppm or more, or 100 ppm or more. Astaxanthin can be incorporated into feed by dissolving it in oil and spraying it, adding it to the feed, or a combination thereof, or by adding it as one of the ingredients when manufacturing the feed itself. The amount of feed containing a specified concentration of astaxanthin fed to cultivated shrimp may be 1% or more, 2% or more, 3% or more, 4% or more, 5% or more, 6% or more, 7% or more, 8% or more, 9% or more, or 10% or more of body weight, or may be saturated feeding. Feeding may be once, twice, three times, four times, or five times daily. Continuous feeding may also be performed while monitoring residual feed. The period for feeding shrimp to be cultured with feed containing a predetermined concentration of astaxanthin is, for example, 7 days or more, 14 days or more, 28 days or more, 35 days or more, 42 days or more, 49 days or more, 56 days or more, 63 days or more, 70 days or more, 77 days or more, 84 days or more, or 90 days or more. When shrimp are cultured overcrowdedly in land-based aquaculture, breakage of many of the second antennae is unavoidable. However, by raising shrimp with a feed rich in carotenoids such as astaxanthin, it is possible to produce shrimp with good appearance and in which the second antennae are relatively well-maintained. Furthermore, reduced breakage of shrimp's second antennae places less strain on the shrimp, allowing them to be raised in a healthy state.

[0028] Check the water quality regularly and adjust it to stay within the appropriate range. Keep the pH at 5-10, 6-9, or 7-8. If the pH drops or rises, adjust it by adding alkaline or acidic agents or adjusting the water exchange rate. Keep the water temperature at 23-32°C, 25-30°C, or 27-29°C. The water temperature can be adjusted by heating using sunlight or a heater, or by cooling using a cooler or ice.

[0029] 3. Aquaculture shrimp and its applications, including processed products The aquacultured shrimp according to the present specification may be used as is, or may be further processed, such as by extraction or pulverization. Furthermore, the aquacultured shrimp or a processed product thereof may be combined with optional ingredients to form a composition containing the aquacultured shrimp. The blending ratio of the optional ingredients can be appropriately selected and determined depending on the purpose. In particular, in cases where strict production control is possible, such as in land-based aquaculture, the shrimp can be supplied to the market as raw food. Non-limiting examples of such uses include food, feed, medicine, etc.

[0030] The foods to which the aquacultured shrimp and processed products thereof described herein are applicable are not particularly limited, and they can be used as is or mixed with various foods. Examples of foods include sausages, ham, and processed seafood products. The aquacultured shrimp and processed products described herein can also be used as feed for livestock and aquaculture.

[0031] Furthermore, the aquacultured shrimp and processed products thereof described in this specification can be used as ingredients for pharmaceuticals, quasi-drugs, and functional foods. The term "functional foods" as used here refers to not only general foods, but also foods and / or beverages taken for the purpose of maintaining health, and is a concept that includes functional health foods such as foods for specified health uses and foods with nutrient functions, as well as health foods, nutritional supplements, and foods with nutritional insurance. When commercializing the product as a pharmaceutical, quasi-drug, or functional food, various additives approved for each product may be added, specifically coloring agents, preservatives, thickening stabilizers, antioxidants, bleaching agents, antibacterial and antifungal agents, acidulants, seasonings, emulsifiers, strengthening agents, manufacturing agents, fragrances, etc. [Example]

[0032] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0033] [Example 1] Preparation of feed Astaxanthin was purchased from DSM Nutrition Japan Co., Ltd. The product used was purchased under the name Carophyll Pink. This product is produced by chemical synthesis. The basal feed was formulated for pellet milling using a three-pass conditioner with the composition shown in Table 1. Pellets were produced at a size of 2.4 mm. The basal diet was measured to contain 2.5 ppm of astaxanthin, likely due to the presence of astaxanthin in the fish oil. The experimental diets containing astaxanthin were prepared by supplementing the basal diet with astaxanthin to achieve 50 ppm and 100 ppm astaxanthin. Astaxanthin was dissolved in fish oil and placed in a plastic bag with the basal diet and mixed thoroughly. The diets were stored at 4°C for at least 3 days before use.

[0034] [Table 1]

[0035] [Example 2] Shrimp breeding method White shrimp (Litopenaeus vannamei) weighing an average of 14 g were reared. A 100-liter circular aquarium containing 80 liters of water was used for rearing. The water exchange rate was set at 8-10 times per day, with flowing water. The aquarium was placed indoors, with light blocked from the sides and bottom, and the lights on from around 8:00 a.m. to 5:00 p.m. Aeration was achieved by submerging an air stone in the center. The water temperature was set at 28°C, and DO was maintained at 6.1 mg / L or higher. The shrimp were fed daily. pH was measured once daily in the morning.

[0036] [Example 3] Measurement of shrimp color The shrimp body color was measured using a colorimeter CR-300 (Konica Minolta, Inc.). * a * b * The evaluation was performed using colorimeter values. The measurement site with the colorimeter was the first abdominal segment, and measurements were taken at two locations on the left and right sides of each sample's body, and the average value was used. Two diets were prepared: one in which astaxanthin was added to the basic diet at 50 ppm (50 ppm astaxanthin diet) and the other in which it was added at 100 ppm (100 ppm astaxanthin diet). After soaking each diet in water for six hours, it was confirmed that the astaxanthin content was maintained at approximately 50 ppm and 100 ppm, respectively. Shrimp weighing an average of approximately 14 g were fed each diet, and 16 shrimp were raised in each test group for 15 days. The average L, a, and b values ​​of the 16 fish in each test group were used as the value for each condition. Measurements were taken in the morning on days 1, 2, 3, 6, 8, 9, 12, and 15 after rearing. The results are shown in Table 2. In Table 2, the test groups fed the 50 ppm astaxanthin diet and the 100 ppm astaxanthin diet are referred to as the "50 ppm test group" and the "100 ppm test group," respectively. The changes in L value, a value, b value, and saturation of shrimp in the 50 ppm and 100 ppm test plots are shown in Figures 2, 3, 4, and 5. Feeding astaxanthin-enriched feed confirmed a tendency for the L value, a value, and b value to increase.

[0037] [Table 2]

[0038] [Example 4] Growth and mortality rate Three experimental groups were set up: a basic diet, a 50 ppm astaxanthin diet, and a 100 ppm astaxanthin diet. Each group was reared on each diet for 90 days. Sixteen shrimp were used for each group. Individual weights were measured at the start of the experiment and on days 30, 50, 70, and 90, and the average was calculated. The results are shown in Table 4. Table 5 also shows the mortality rate after 90 days. Note that the survival rate was calculated without including sampled individuals. All natural deaths were the result of cannibalism of molted individuals. In Tables 3 and 4, the test plots fed the 50 ppm astaxanthin diet and the 100 ppm astaxanthin diet are referred to as the "50 ppm test plot" and the "100 ppm test plot," respectively. The test plots fed the astaxanthin-enriched diet showed good growth and a high survival rate.

[0039] [Table 3]

[0040] [Table 4]

[0041] [Example 5] Measurement of the length of the second antenna Three experimental groups were established: a basic diet, a 50 ppm astaxanthin diet, and a 100 ppm astaxanthin diet. Shrimp were reared on each diet for 90 days. Sixteen shrimp were used in each group, with an average initial weight of approximately 14 g. The length of the second antennae was observed on days 19, 27, 34, 40, 47, 52, 55, 59, 65, 73, 85, and 90. Those longer than the body length were counted as L, those less than 2 cm as S, and those intermediate between L and S as M. The results are shown in Table 5. The proportions of long (L) and short (S) second antennae in the 50 ppm, 100 ppm, and basic diet (control) groups are shown in Figures 6 and 7, respectively. It was confirmed that the astaxanthin-enriched group had a higher proportion of long second antennae.

[0042] [Table 5]

[0043] [Example 6] Color change after freezing Two experimental groups were set up, one with a 50 ppm astaxanthin diet and the other with a 100 ppm astaxanthin diet, and the shrimp were reared using each diet for 90 days. The shrimp were frozen by placing them in a container filled with seawater and ice. Seven shrimp from the 50 ppm experimental group and five shrimp from the 100 ppm experimental group were sampled, frozen, and their body color was measured using a colorimeter. Measurements were made using a colorimeter CR-300 (Konica Minolta, Inc.), and the color was measured using an L * a * b * The evaluation was based on color system values. The measurement site with the colorimeter was the first abdominal segment, with measurements taken at two locations on each side of the body, one on the left side and one on the right side, and the average value was used. The body color of shrimp was measured with the colorimeter immediately after freezing and after refrigerated storage for two days after freezing. The results are shown in Table 6. In the test area not enriched with astaxanthin, the b value tended to increase with time after freezing, but it was confirmed that this was suppressed in the astaxanthin-enriched area.

[0044] [Table 6] [Industrial Applicability]

[0045] The aquacultured shrimp and processed products thereof described in this specification are industrially beneficial because they can be used in a variety of applications, including as raw materials for foods, feeds, medicines, and the like.

Claims

1. A method for raising aquacultured white shrimp (Litopenaeus vannamei) in which, among white shrimp that have grown to a body weight of 15g or more, 40% or more of the white shrimp have second antennae longer than their body length, the method comprises feeding the white shrimp a feed containing 50 ppm or more of astaxanthin, setting the water temperature to 27-29°C, and raising the shrimp for 73 days or more.

2. A cultivation method as described in claim 1, wherein the second antennae of aquacultured vannamei shrimp whose second antennae are longer than the body length are not broken.

3. A cultivation method as described in claim 1 or 2, wherein the cultivated aquacultured vannamei shrimp has a body length of 5 cm or more.

4. 4. The method according to claim 1, wherein the astaxanthin comprises synthetic astaxanthin.

5. 5. The method according to claim 1, wherein the fish is produced by land-based aquaculture.

6. A cultivation method described in any one of claims 1 to 5, wherein the a value of the body color of the cultivated whiteleg shrimp is -0.08 or more, the b value of the body color is 0.15 or more, and the saturation of the body color is 1.8 or less.

7. A cultivation method described in any one of claims 1 to 5, wherein the a value of body color is -1.26 or more, the b value of body color is -4.3 or more, or the saturation of body color is 4.62 or less two days after freezing.

8. 8. An aquacultured whiteleg shrimp containing astaxanthin and having a second antenna longer than its body length, the second antenna being grown by the method according to any one of claims 1 to 7.

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