The degree of carotenoid esterification influences the absorption of astaxanthin in rainbow trout, Oncorhynchus mykiss (Walbaum) |
| |
| Authors: | DA White AJ Moody RD Serwata J Bowen C Soutar AJ Young & SJ Davies |
| |
| Institution: | School of Biological Sciences, University of Plymouth, Drake Circus, Plymouth, Devon PL4 8AA, UK;;Carotenoid Research Group, School of Biological and Earth Sciences, Liverpool John Moores University, Byrom Street, Liverpool L3 3AF, UK |
| |
| Abstract: | The absorption of astaxanthin from diets (30 mg kg?1 inclusion) supplemented with either unesterified astaxanthin; isolated astaxanthin monoesters, diesters or a cell‐free carotenoid extract from Haematococcus pluvialis were studied in rainbow trout (>200 g). No significant differences (P > 0.05) were recorded in the apparent digestibility coefficients (ADC) (≈60–65%) between astaxanthin sources. However, following consumption of a single meal, peak serum astaxanthin levels at 32 h (≈1.0–1.6 μg mL?1) were significantly higher (P < 0.05) in fish fed unesterified astaxanthin and astaxanthin monoester, compared to fish fed astaxanthin diester and the cell free extract. However, no significant differences (P > 0.05) were recorded in serum astaxanthin uptake rates between sources of astaxanthin. Results suggest that the extent of carotenoid esterification negatively influences the peak serum levels of astaxanthin in rainbow trout. |
| |
| Keywords: | absorption astaxanthin digestibility Haematococcus pluvialis rainbow trout |
|
|
