A feeding experiment was carried out to determine the efficiency of different commercial sources, chemical forms and levels, of dietary astaxanthin, to appropriately pigment the red porgy (Pagrus pagrus) skin. According to this, total carotenoid content, profiles and chemical forms present in the skin were determined. In order to establish the potential for antioxidant protecting role of astaxanthin supplemented diets, peroxide levels and lipid composition of skin were also determined.
Red porgy alevins were fed six dietary treatments in triplicate; a basal diet (B) without carotenoids; two diets (N25 and N50) formulated to supply either 25 or 50 mg kg− 1 of an esterified source of astaxanthin (Haematococcus pluvialis, NatuRose™); two diets (CP25 and CP50) with either 25 or 50 mg kg− 1 of unesterified astaxanthin (Carophyll® Pink); and a positive control diet (B + S) proved as a successful pigmenting-diet in previous experiences (B + S, 88% basal diet:12% frozen shrimp) [Cejas, J., Almansa, E., Tejera, N., Jerez, S., Bolaños, A., Lorenzo, A., 2003. Effect of dietary supplementation with shrimp on skin pigmentation and lipid composition of red porgy (P. pagrus) alevins. Aquaculture 218, 457–469].
All fish fed carotenoid supplemented diets displayed a pink-coloured skin after 4 months of feeding in contrast to the greyish appearance displayed by fish fed the basal diet not supplemented with carotenoids (B). Furthermore, astaxanthin diesters were the major carotenoid in the skin of pink fish. A second carotenoid, tentatively identified as tunaxanthin diester, was also detected. The best results in terms of skin natural reddish hue, total carotenoid and astaxanthin contents were found by using the esterified forms of dietary astaxanthin (N25, N50 and B + S). Interestingly, the lowest levels of lipid peroxides were found in the fish fed these three treatments. However, no effect of treatment on lipid composition was found. In conclusion, red porgy alevins are able to efficiently utilise dietary natural or synthetic astaxanthin, and deposit this pigment in its esterified form to acquire an acceptable pink-coloured skin compared to that of the wild fish. 相似文献
A study was conducted to determine the effects of dietary lipid and bile acids on astaxanthin absorption in Atlantic salmon (Salmo salar L.). Fish with an average weight of 1500 g were fitted with a dorsal aorta cannula and fed diets containing herring oil, soybean lecithin, lard, or herring oil supplemented with taurocholic acid (2.5 g/kg diet). Each fish was fed all of the experimental diets in successive order to minimize the effect of individual variation. At a given time following the feeding of each diet, blood was collected and analyzed for astaxanthin. Soybean lecithin significantly lowered the absorption of astaxanthin compared to fish fed herring oil. A 20% (p < 0.12) increase in blood astaxanthin was observed when the fish were fed the diet supplemented with taurocholic acid. Feeding lard significantly increased the blood astaxanthin level compared to the control group. It appears that altering the micellar structure by stimulating micellar (taurocholic acid) or mixed micellar (lecithin) systems did not increase the apparent absorption of astaxanthin. However, increasing the phospholipid level may have actually decreased the absorption possibly by lowering the astaxanthin solubility in the micelles. The increased apparent absorption of astaxanthin with lard is possibly linked to the increased content of 16:0, 18:1n − 9 or 18:2n − 6 fatty acids in this diet, or a reduction in very long chain monoenes (20:1n − 9 and 22:1n − 9). This suggests that the solubility of astaxanthin is higher in diets containing higher levels of 16:0 or 18:1n − 1, or alternatively, that reductions in longer chain monoenes (20:1n − 9 and 22:1n − 9) increase the micellar solubility of this pigment. 相似文献
This study aimed to find out if dietary carotenoid (CD) supplement could make differences in survival, growth, pigmentation, and antioxidant capacity of characins Hyphessobrycon callistus, an ornamental fish. Two types of CD and its combination (AX — astaxanthin, BC — β-carotene, MX — 1:1 combination of AX and BC) at three concentrations (10, 20, and 40 mg/kg) were used resulting in nine pigmented diets. A diet without CD supplement served as control. No differences in growth and survival of the fish among treatments were found after 8 weeks rearing. Disregarding the types of dietary CD, AX dominated (> 98%) the body CD, indicating that this fish converted most dietary BC into body AX for storage. Body AX and BC content increased with increasing dietary CD concentration. Body AX in BC-fed fish was lower than that in both AX- and MX-fed fish. No difference in body AX was found between AX- and MX-fed fish, and in body BC in all pigmented fish. Serum total antioxidant status [TAS], serum antioxidant enzymes (superoxide dismutase [SOD], glutathione peroxidases [GPx]) and serum transaminases (alanine aminotransferase [ALT], aspartate aminotransferase [AST]) were chosen as indices of fish antioxidant capacity. Antioxidant activities changed with dietary CD type and concentration. Pigmented fish had lower SOD, GPx and ALT than control fish; dietary CD types only affected SOD and ALT in fish. AX-fed fish had the lowest SOD. Dietary AX had more numbers of negative correlations with antioxidant parameters in fish than BC. 相似文献
Dietary fish oil supplementation provides n-3 long-chained polyunsaturated fatty acids for supporting fish growth and metabolism and enriching fillet with eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; c22:6n-3). Two experiments were performed as a 3 × 2 factorial arrangement of dietary treatments for 16 wk to determine effects and mechanisms of replacing 0%, 50%, and 100% fish oil with DHA-rich microalgae in combination with synthetic vs. microalgal source of astaxanthin in plant protein meal (PM)- or fishmeal (FM)- based diets for juvenile rainbow trout (Oncorhynchus mykiss). Fish (22 ± 0.26 g) were stocked at 17/tank and 3 tanks/diet. The 100% fish oil replacement impaired (P < 0.0001) growth performance, dietary protein and energy utilization, body indices, and tissue accumulation of DHA and EPA in both diet series. The impairments were associated (P < 0.05) with upregulation of hepatic gene expression related to growth (ghr1and igf1) and biosynthesis of DHA and EPA (fads6 and evol5) that was more dramatic in the FM than PM diet-fed fish, and more pronounced on tissue EPA than DHA concentrations. The source of astaxanthin exerted interaction effects with the fish oil replacement on several measures including muscle total cholesterol concentrations. In conclusion, replacing fish oil by the DHA-rich microalgae produced more negative metabolic responses than the substitution of synthetic astaxanthin by the microalgal source in juvenile rainbow trout fed 2 types of practical diets. 相似文献
Rapid measurement of salmon flesh quality parameters (>400 samples day?1) was demonstrated in the laboratory and remotely at industrial sites. Visible‐near infrared spectroscopy (VNIRS) was applied to predict astaxanthin (AX) and fat content in farmed Atlantic salmon. Fish were sampled from thirteen batches (1–6 kg whole weight, containing 2.3–16.3% fat and 1.2–12.5 μg g?1 AX), and models validated on small (average ± SD: 1.4 ± 0.4 kg) and large fish (4.2 ± 0.9 kg). Both constituents were well predicted in minced Norwegian Quality Cutlet (NQC) samples (r2 ≥ 0.86; standard error of prediction (SEP) ≤0.7% for fat and ≤0.7 μg g?1 for AX). Comparable metrics were observed for AX prediction in whole NQCs (r2 = 0.80–0.88; SEP 0.7 μg g?1). Fat was better predicted in small fish than large fish for whole NQCs (r2 = 0.82, SEP 1.0% cf r2 = 0.59, SEP = 0.59%) and non‐destructive scanning through the skin of whole, gutted fish (r2 = 0.77, SEP = 1.2% cf r2 = 0.49, SEP = 1.5%). Models were also developed for screening polyunsaturated fatty acid (PUFA) concentrations, e.g. in NQCs for docosahexaenoic acid (r2 = 0.73) and n‐3:n‐6 PUFA (r2 = 0.89). 相似文献
The potential of using the torsion test and differential scanning calorimetry (DSC) to determine the effect of frozen storage on protein denaturation in fish fillets was investigated. Pacific whiting fillets were stored for 12 weeks at three temperature conditions: -20¦C, -8¦C, and at a level varying between 0 and -8¦C. Salt soluble protein (SSP) extractability and Ca++-ATPase activity were used to evaluate the torsion test and DSC. The shear strain value of the torsion test provided a good correlation with SSP extractability, Ca++-ATPase activity, and myosin transition enthalpy as measured by DSC. Therefore, shear strain can be considered as a useful tool for the determination of protein denaturation in Pacific whiting during periods of frozen storage. Because Ca++-ATPase activity, shear stress and shear strain, and myosin transition enthalpy all decreased within one week, protein deterioration in frozen Pacific whiting appears to be rapid at the temperatures tested. 相似文献