This study aimed to evaluate the crude extracts from three anthocyanin rich plants for fat reduction in shrimp meat. The types of anthocyanin plentiful in local plants included delphinidin-3,5-diglucoside derivative from butterfly pea petals, delphinidine-3-sambubioside from roselle calyx, and cyanidin-3-glucoside from malabar fruit. These were mixed in formulated feed at 5% (weight/weight dry basis) substitution levels. Farmed white leg shrimp, Penaeus vannamei (25.78±0.71g) were subjected to a feed experiment for 45 days of rearing. The results show no effects on growth performance. The cyanidin-3- glucoside derivatives from malabar fruit were accumulated the most in the experimental shrimp, with a highly significant difference (p<0.01) from other anthocyanins. Proximate analysis indicated that total fat and energy in shrimp meat differed highly significantly (p<0.01) from those for the control group, with lower levels induced by all feeds with crude anthocyanins. Butterfly pea and malabar fruit additives gave lower levels of total cholesterol in shrimp meat than in the control group, with highly significant (p<0.01) differences. In summary, crude anthocyanins provided in the feed as anti-oxidants could be accumulated in live shrimp and reduced the fat content of shrimp meat, which has implications for the health concerns associated with shrimp consumption.
