The degree of carotenoid esterification influences the absorption of astaxanthin in rainbow trout, Oncorhynchus mykiss (Walbaum) |
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| Authors: | D.A. White,A.J. Moody,R.D. Serwata,J. Bowen,C. Soutar,A.J. Young,& S.J. Davies |
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| Affiliation: | 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 |
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| 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. |
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| Keywords: | absorption astaxanthin digestibility Haematococcus pluvialis rainbow trout |
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