Dietary Inclusion of Ensilaged Seaweed (Sargassum spp.) on the Lipid Stability of Penaeus monodon Muscle

Abstract

Sustainable aquaculture nutrition strategies are increasingly important for improving product quality and environmental resilience in shrimp farming systems. This study presents a comparative analysis of dietary inclusion of ensilaged seaweed (Sargassum spp.) on the lipid stability of Penaeus monodon muscle. A controlled feeding trial was conducted using formulated diets with graded levels of ensilaged seaweed to evaluate its effects on muscle biochemical composition and oxidative stability. The results indicated that inclusion of Sargassum-based silage significantly enhanced lipid stability by reducing oxidative degradation and improving the antioxidant profile of shrimp muscle tissues. Moderate inclusion levels were particularly effective in maintaining lipid integrity during storage, as evidenced by lower lipid peroxidation indicators and improved fatty acid preservation. The bioactive compounds present in seaweed, including natural antioxidants and polyphenols, contributed to enhanced oxidative resistance and overall product quality. Higher inclusion levels, however, showed diminishing returns, suggesting the need for optimized dietary proportions. While analytical techniques were utilized to assess lipid oxidation and biochemical parameters, the primary emphasis of the study remained on improving aquaculture feeding practices and product quality. The findings demonstrate that ensilaged Sargassum spp. can serve as a functional feed ingredient to enhance lipid stability and shelf life of Penaeus monodon, supporting sustainable aquaculture production. This research contributes to the development of environmentally friendly feeding strategies that improve resource-use efficiency and maintain high-quality aquaculture outputs.