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The shrimp is an excellent source of protein and essential HighUnsaturated Fatty Acids (HUFA) such as eicosapentaenoic (20: 5n3, EPA) and docosahexaenoic (22: 6n3, DHA) acids [1, 2]. Furthermore, the… Click to show full abstract
The shrimp is an excellent source of protein and essential HighUnsaturated Fatty Acids (HUFA) such as eicosapentaenoic (20: 5n3, EPA) and docosahexaenoic (22: 6n3, DHA) acids [1, 2]. Furthermore, the shrimp is also a good source of minerals and vitamins such as calcium, iron, zinc, copper, vitamin B12, essential amino acids [1, 3] as well as astaxanthin, a fat-soluble carotenoid which has antioxidant properties. Its biochemical composition may be affected by several factors as the species, environmental factors, size, age, natural diet and feed composition [4, 5].
Journal Title: International journal of food science
Year Published: 2018
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