Classification and Quantification of Phospholipids and Dietary Effects on Lipid Composition in Pacific White Shrimp Litopenaeus vannamei

The phospholipid (PL) composition of Pacific white shrimp Litopenaeus vannamei and the diets on which they were reared during an 8-week indoor feeding trial was characterized. Nine PL classes, including phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidic acid, and phosphatidylserine, were detected and quantified in shrimp, diets, and feed ingredients by high-performance liquid chromatography. Total PL comprised the majority of total lipidover 69.5% in shrimp tail muscle and over 60.1% in the shrimp whole body. The PC, PE, and PI classes were the most abundant, comprising over 40, 35, and 15%, respectively, of the PL in shrimp tails. Cardiolipin and ceramides were also detected in the shrimp whole body. Dietary crude protein content (40% versus 35%) significantly affected the PL composition of the shrimp whole body. Addition of shrimp floc (suspended particles from shrimp culture) to a 40% crude protein diet yielded higher Pacific white shrimp growth and produced larger-sized shrimp but did not affect the composition of shrimp PL. These results demonstrate the contribution of PLs to the high nutritional value of shrimp meat.