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Raw material freshness is an important criterion of fish-meal quality for salmonids and also for swine and broiler starter feeds, but needs to be assessed for shrimp. Three batches of anchovy meal were produced in a commercial low-temperature processing plant in Chile, from a unique source of raw fish, either fresh (FR, 12 h post capture), moderately fresh (MF, 25 h post capture) or stale (ST, 36 h post capture). Freshness was assessed through the total volatile nitrogen content in fish before process (TVN 14, 30 and 50 mg N/100 g, respectively), and biogenic amines in fish meal (histamine 28, 1850 and 4701 mg/kg, respectively, and also with increasing content of cadaverine, putrescine and tyramine). Samples of the three fish meals were incorporated at levels of 30% or 40% into isoenergetic diets fed ad libitum to shrimp during various feeding trials. Feeding trials were conducted in Monterrey, Mexico, on …