Meng Xiaoxue, Yang Fumei, Zhu Lulu, Zhan Lingli, Numasawa Toru, Deng Junming
College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China.
Kunming Biogenic Co. Ltd., Kunming 650220, China.
Aquac Nutr. 2024 Mar 25;2024:1664203. doi: 10.1155/2024/1664203. eCollection 2024.
A 9-week feeding trial was conducted to investigate the effects of different dietary sources of astaxanthin on fillet coloration, texture, and nutrient composition in rainbow trout (). Eight diets were formulated to contain 0, 25, 50, 75, 100, and 125 mg/kg astaxanthin from wall-broken (WBHPA), 100 mg/kg astaxanthin from wall-unbroken (WUHPA), or chemically synthesized astaxanthin (CSA). Each diet was fed to triplicate groups of rainbow trout (mean initial weight of 561 g) twice daily (07:00 and 17:00) to apparent satiation for 9 weeks. Results showed that at the 100 mg/kg astaxanthin inclusion level, the CAS group had higher fillet gross energy, dorsal fillet redness, and dorsal fillet color card score compared to the WBHPA-100 group, with both being higher than the WUHPA group ( < 0.05). Fillet astaxanthin content, dorsal fillet yellowness, and lateral line redness and yellowness did not differ significantly between the CSA and WBHPA-100 groups ( > 0.05), but were higher than the WUHPA group. When WBHPA was used, the inclusion of 50-100 mg/kg decreased fillet lightness but increased fillet redness, while better fillet texture was served at 75-125 mg/kg. Dietary 25-125 mg/kg WBHPA inclusion increased fillet astaxanthin and gross energy concentrations, with minor effects on fatty acid compositions of fillet. Inclusion of over 100 mg/kg astaxanthin regardless of source decreased fillet threonine and serine contents, and the WBHPA-100 group had lower fillet glycine and alanine contents compared to the control group ( < 0.05). In conclusion, CSA had the most significant impact on fillet coloration and energy deposition in rainbow trout, while WUHPA had the least favorable effect. Additionally, the wall-breaking treatment of can improve the effect of astaxanthin on fillet coloration and nutrient composition in rainbow trout, with a recommended dose range of 75-100 mg/kg.
进行了一项为期9周的饲养试验，以研究不同膳食来源的虾青素对虹鳟鱼鱼片颜色、质地和营养成分的影响。配制了8种日粮，分别含有0、25、50、75、100和125毫克/千克来自破壁雨生红球藻（WBHPA）的虾青素、100毫克/千克来自未破壁雨生红球藻（WUHPA）的虾青素或化学合成虾青素（CSA）。每种日粮投喂给三组虹鳟鱼（平均初始体重561克），每天投喂两次（07:00和17:00），直至明显饱食，持续9周。结果表明，在虾青素添加水平为100毫克/千克时，CSA组鱼片的总能、背部鱼片红度和背部鱼片颜色卡评分均高于WBHPA - 100组，且两者均高于WUHPA组（P < 0.05）。CSA组和WBHPA - 100组之间鱼片虾青素含量、背部鱼片黄度以及侧线红度和黄度差异不显著（P > 0.05），但均高于WUHPA组。使用WBHPA时，添加50 - 100毫克/千克可降低鱼片亮度但增加鱼片红度，而添加75 - 125毫克/千克时鱼片质地更佳。日粮中添加25 - 125毫克/千克WBHPA可提高鱼片虾青素和总能浓度，对鱼片脂肪酸组成影响较小。无论来源如何，添加超过100毫克/千克虾青素会降低鱼片苏氨酸和丝氨酸含量，且WBHPA - 100组鱼片甘氨酸和丙氨酸含量低于对照组（P < 0.05）。总之，CSA对虹鳟鱼鱼片颜色和能量沉积影响最为显著，而WUHPA效果最差。此外，雨生红球藻的破壁处理可改善虾青素对虹鳟鱼鱼片颜色和营养成分的影响，推荐剂量范围为75 - 100毫克/千克。
