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The effect of copper on the color of shrimps: Redder is not always healthier

AuthorsMartínez, Ana ; Romero, Yanet; Castillo, Tania; Mascaró, Maite, Simoes, Nuno; Gaxiola, Gabriela; López-Rull, Isabel ; Barbosa, Andrés
Issue Date17-Sep-2014
PublisherPublic Library of Science
CitationPLoS ONE 9(9): e107673 (2014)
Abstract© 2014 PLOS ONE. 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.
Identifiersdoi: 10.1371/journal.pone.0107673
issn: 1932-6203
Appears in Collections:(MNCN) Artículos
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