Functional foods have molecules that promote health benefits beyond their nutritional qualities. In this context, the zootechnical performance, color, and biochemical responses of Pacific white shrimp (Litopenaeus vannamei) fed with different levels of açaí (Euterpe oleracea), a fruit with unique antioxidant characteristics, were observed. Four diets with different levels of inclusion of lyophilized açaí (0.0%, 2.5%, 5.0%, and 10.0% W/W) were administered to shrimps reared in biofloc technology (BFT) systems. After 43 days, the zootechnical parameters (weight gain, feed conversion ratio, and specific growth rate) and coloration in fresh and cooked shrimps were measured, and the L*, a*, and b* parameters were estimated with a digital colorimeter. Survival and growth performances were not affected by açaí inclusion in diets. Açaí inclusion modulates the flavonoid content in the gills of L. vannamei and in the bioflocs of the rearing BFT system. As in the diet of 10.0% açaí, performed with a total replacement of fish oil without affecting growth, we propose the use of açaí as a vegetal oil source for shrimp feeding in BFT systems. Açaí also induced the reddish color in fresh and cooked L. vannamei, an influential factor in their commercial value.

功能性食品的分子具有超越营养品质的健康益处。在这种情况下，观察到太平洋白虾（Litopenaeus vannamei）饲喂不同水平的阿萨伊（Euterpe oleracea）（一种具有独特抗氧化特性的水果）的动物技术性能，颜色和生化反应。对在生物絮凝技术（BFT）系统中饲养的虾进行了四种具有不同冻干阿萨伊含量（0.0％，2.5％，5.0％和10.0％W / W）的饮食。43天后，测量新鲜和煮熟的虾的动物技术参数（增重，饲料转化率和比生长速率）和色素，并测定L *，a *和b*参数是用数字色度计估算的。饮食中不含阿萨依族不影响其存活和生长性能。Açaí夹杂物调节南美白对虾the和饲养BFT系统生物絮状物中的类黄酮含量。就像在完全替代鱼油而不影响生长的情况下以10.0％açaí的饮食进行的情况一样，我们建议使用açaí作为植物油源，用于BFT系统中的虾饲料。Açaí还在新鲜和煮熟的南美白对虾中诱发红色，这是其商业价值的影响因素。