Evaluating the Quality of White-Leg Shrimp (Litopenaeus vannamei Boone, 1931)  in Culture Tanks Added With Harmful Blue-Green Algae (Planktothrix pseudagardhii)

Date Received: 08-04-2025

Date Accepted: 24-12-2025

Date Published: 28-03-2026

##submissions.doi##: https://doi.org/10.31817/tckhnnvn.2026.24.3.02

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Issue: Vol. 24 No. 3 (2026): Tạp chí Khoa học Nông nghiệp Việt Nam

Section:

CHĂN NUÔI – THÚ Y – THỦY SẢN

How to Cite:

Hoa, A., Hien, H., Giang, H., & Lien, N. (2026). Evaluating the Quality of White-Leg Shrimp (Litopenaeus vannamei Boone, 1931)  in Culture Tanks Added With Harmful Blue-Green Algae (Planktothrix pseudagardhii). Vietnam Journal of Agricultural Sciences, 24(3), 299–308. https://doi.org/10.31817/tckhnnvn.2026.24.3.02

Evaluating the Quality of White-Leg Shrimp (Litopenaeus vannamei Boone, 1931)  in Culture Tanks Added With Harmful Blue-Green Algae (Planktothrix pseudagardhii)

Au Van Hoa 1 , Huynh Thi Ngoc Hien 2 , Huynh Truong Giang 2 , Nguyen Thi Kim Lien (*) 2

  • Tác giả liên hệ: [email protected]
  • 1 Trường Thủy sản, Đại học Cần Thơ
  • 2 Trường Thủy sản, Trường Đại học Cần Thơ

    • Keywords

    Amino acid, Blue-green algae Planktothrix pseudagardhii, chemical composition, Litopenaeus vannamei

    Abstract


    The study was conducted to evaluate the meat quality of whiteleg shrimp (Litopenaeus vannamei Bone, 1931) in culture tanks supplemented with the harmful blue-green algae (P. pseudagardhii) under laboratory conditions. The experiment consisted of four treatments: (1) Control treatment (NT1) without algae addition; (2) Treatment 2 (NT2) (6,000 ind./ml); (3) Treatment 3 (NT3) (16,000 ind./ml) and Treatment 4 (NT4) (26,000 ind./ml). The experiment was designed in 500l tank containing 250l of water of 10‰ salinity with a shrimp stocking density of 50 ind./tank. Harmful blue-green algae (P. pseudagardhii) were added to the tanks on day 63 of culture and maintained for 7 days. Each treatment was replicated three times. At the end of the experiment, shrimp samples were evaluated for flesh quality in terms of color, texture, flavor, chemical composition, and amino acid profile. The results showed that higher densities of P. pseudagardhii supplementation altered the shrimp meat quality, negatively affecting color, texture, and flavor, leading to lower sensory evaluation scores. However, there were no significant differences (P >0.05) in the chemical composition and amino acid content of shrimp flesh among treatments. Generally, higher densities of harmful blue-green algae (P. pseudagardhii) and prolonged exposure negatively affected the flavor of shrimp meat due to the presence of cyanobacterial odor.

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