Pigmentation of Rainbow Trout (Oncorhynchus mykiss) with Carotenoids from Marigold Flower (Tagetes erecta) and Red Pepper (Capsicum annum)

The effects of diets including various natural carotenoid sources and synthetic astaxanthin on the pigmentation and growth of rainbow trout (Oncorhynchus mykiss) were investigated. Rainbow trout weighing about 111 g were fed diets containing 1.6%, 2.4% and 3.2% marigold flower; 4.4%, 6.6% and 8.8% red pepper; 100 mg kg-1 synthetic astaxanthin; and a control diet for 60 days. At the end of the experiment, synthetic astaxanthin provided the highest carotenoid accumulation in the fish flesh (6.42 mg kg-1) in the groups. This was followed by red pepper (5.78 mg kg-1) and marigold flower (5.59 mg kg-1), each of which included equal levels (100 mg kg-1) of carotenoids (P < 0.05). The fish fed marigold flower experienced yellow pigmentation, which was remarkably different from the other groups. An addition level of 2.4% or higher marigold flower and 6.6% or higher red pepper into the diet had negative effects on growth performance (P < 0.05). It can be concluded that the most appropriate dietary doses of marigold flower and red pepper for pigmentation of rainbow trout are 1.6% and 4.4%, respectively.

Pigmentation of Rainbow Trout (Oncorhynchus mykiss) with Carotenoids from Marigold Flower (Tagetes erecta) and Red Pepper (Capsicum annum)

The effects of diets including various natural carotenoid sources and synthetic astaxanthin on the pigmentation and growth of rainbow trout (Oncorhynchus mykiss) were investigated. Rainbow trout weighing about 111 g were fed diets containing 1.6%, 2.4% and 3.2% marigold flower; 4.4%, 6.6% and 8.8% red pepper; 100 mg kg-1 synthetic astaxanthin; and a control diet for 60 days. At the end of the experiment, synthetic astaxanthin provided the highest carotenoid accumulation in the fish flesh (6.42 mg kg-1) in the groups. This was followed by red pepper (5.78 mg kg-1) and marigold flower (5.59 mg kg-1), each of which included equal levels (100 mg kg-1) of carotenoids (P < 0.05). The fish fed marigold flower experienced yellow pigmentation, which was remarkably different from the other groups. An addition level of 2.4% or higher marigold flower and 6.6% or higher red pepper into the diet had negative effects on growth performance (P < 0.05). It can be concluded that the most appropriate dietary doses of marigold flower and red pepper for pigmentation of rainbow trout are 1.6% and 4.4%, respectively.

___

  • Sigurgisladottir, S., Torrissen, O., Lie, Ø., Thomassen, M.
  • Hafsteinsson H.: Salmon quality: methods to determine the quality parameters. Rev. Fish. Sci., 1997; 5: 233-252.
  • Hatano, M., Takahashi, K., Takama, S., Nakajima, S.: Sensory evaluation of the flesh quality of fall chum salmon. Bull. Fac. Fish. Hokkaido Univ., 1987; 38: 311-321. 3. Gormley, T.R.: A note on consumer preference of smoked salmon colour. Irish J. Agri. Food Res., 1992; 31: 199-202.
  • Rounds, R.C., Glenn, C.L., Bush, A.O.: Consumer acceptance of brown trout (Salmo trutta) as an alternative species to rainbow trout (Salmo gairdneri). J. Food Sci., 1992; 57: 572-574.
  • Ando, S., Osada, K., Hatano, M., Saneyoshi, M.: Metabolism of astaxanthin in muscle and ovary from brook trout Salvelius fontinalis. Comp. Biochem. Physiol. B. Comp. Biochem., 1992; 96: 355-359.
  • Storebakken, T., No, H.K.: Pigmentation of rainbow trout. Aquaculture, 1992; 100: 209-229.
  • Palozza, P., Krinsky, N.I.: Astaxanthin and canthaxanthin are potent antioxidants in a membrane model. Arch. Biochem. Biophys., 1992; 297: 291-295.
  • Krinsky, N.I.: Action of carotenoids in biological systems. Annu. Rev. Nutr., 1993; 13: 561–587.
  • Devery, J., Milborrow, B.V.: β-carotene isolation reaction mechanism and an improved assay procedure. Br. J. Nutr., 1994; 72: 397-414.
  • Nagao, A., During, A., Hoshino, C., Terao, J., Olson, J.A.: Stoichiometric conversion of all trans-β-carotene to retinal by pig intestinal extract. Arch. Biochem. Biophys., 1996; 328: 57-63.
  • Goodwin, T.W.: The Biochemistry of Carotenoids, 2nded., Chapman & Hall, London, 1984; 64-96.
  • Tangeras, A., Slinde, E.: Coloring of salmonids in aquaulture: the yeast Phaffia rhodozyma as a source of astaxanthin. In: Martin, A.M. (Ed.), Fisheries Processing: Biotechnological Applications, Chapman and Hall, London, 1994; 148-168.
  • Choubert, G., Milicua, J.C.G., Gomez, R., Sancé, S., Petit, H., Nègre-Sadargues, G., Castillo, R., Trilles, J.P.: Utilization of carotenoids from various soures by rainbow trout: musle colour, carotenoid digestibility and retention. Aquacult. Int., 1995; 3: 205-216.
  • Barbosa, M.J., Morais, R., Choubert, G.: Effect of carotenoid source and dietary lipid content on blood astaxanthin concentration in rainbow trout (Oncorhynchus mykiss). Aquaculture, 1999; 176: 331-341.
  • Lorenz, R.T., Cysewski, G.R.: Commercial potential for Haematococcus microalgae as a natural source of astaxanthin. Trends Biotechnol., 2000; 18: 160-167.
  • Coral, G., Huberman, A., de la Lanza, G., Monroy-Ruiz, J.: Muscle pigmentation of rainbow trout (Oncorhynchus mykiss) fed on oil- extracted pigment from langostilla (Pleuroncodes planipes) compared with two commercial sources of astaxanthin. J. Aquat. Food Prod. Technol., 1998; 7: 31-45.
  • Gouveia, L., Gomes, E., Empis, J.: Potential use of a microalgae (Chlorella vulgaris) in the pigmentation of rainbow trout (Oncorhynchus mykiss) muscle. Z. Lebensmitt. Unters. Forsch., 1996; 202: 75-79.
  • Vernon Carter, J., Ponce Palafox, J.T., Pedroza Islas, R.: Bioensayo de pigmentación de trucha arcoiris (Oncorhynchus mykiss) con extractos de chile ancho (Capsicum annum). Arch. Latinoam. Nutr., 1994; 44: 252-255.
  • Yanar, M., Kumlu, M., Çelik, M., Yanar, Y., Tekelioğlu, N.: Pigmentation of rainbow trout (Oncorhynchus mykiss) with carotenoids from red pepper. Isr. J. Aquac. Bamidgeh, 1997; 49: 193-198.
  • Bligh, E.G., Dyer, W.J.: A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol., 1959; 37: 911-917.
  • AOAC: Official methods of Analysis, 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. 1990; 69-88.
  • Torrissen, O.J., Naevdal, G.: Pigmentation of salmonids— genetical variation in carotenoid deposition in rainbow trout. Aquaculture, 1984; 38: 59-66.
  • Foss, P., Storebakken, T., Schiedt, K., Liaen, J.S., Austreng, E.: Carotenoids in diets for salmonids. I. Pigmentation of rainbow trout with the individual optical isomers of astaxanthin in comparison with canthaxanthin. Aquaculture, 1984; 41: 213- 226.
  • Schiedt, K., Liaaen-Jensen, S.: In: Carotenoids, (ed. by G. Britton, S. Liaaen-Jensen & H. Pfander) vol. 1A, ch. 5, pp. 81, Basel, Switzerland, 1995.
  • Olvera-Novoa, M.A., Campos, S.G., Sabido, M.G., Martinez Palacios, C.A.: The use of alfaalfa leaf protein concentrates as a protein source in diets for tilapia (Oreochromis mossambicus). Aquaculture, 1990; 90: 291-302.
  • Boonyaratpalin, M., Unprasert, N.: Effects of pigments from different sources on colour changes and growth of red Oreochromis niloticus. Aquaculture, 1989; 79: 375-380.
  • Ergun, S., Erdem, M.: Effect of natural and synthetic carotenoid sources on pigmentation of rainbow trout (Oncorhynchus mykiss). Turk. J. Vet. Anim. Sci., 2000; 24: 391-402.
  • Lim, C.: Utilization of plant protein by warm water fish. Proceedings of the world congress on vegetable protein utilization in human foods and animal feedstuffs. American Oil Chemists’ Society, Illinois, 1989; 245-251.
  • Choubert, G., Blanc, J-M.: Flesh colour of diploid and triploid rainbow trout (Salmo gairdneri, Rich) fed canthaxanthin. Aquaculture, 1985; 47: 299-304.
  • Torrisen, O.J., Hardy, R.W., Shearer, K.D.: Pigmentation of salmonids-carotenoid deposition and metabolism. Rev. Aquat. Sci., 1989; 1: 209-225.
Turkish Journal of Veterinary and Animal Sciences-Cover
  • ISSN: 1300-0128
  • Yayın Aralığı: Yılda 6 Sayı
  • Yayıncı: TÜBİTAK
Sayıdaki Diğer Makaleler

Acid Adaptation Effect on Survival of Escherichia coli O157:H7 in Fermented Milk Products

Halil TOSUN, A. Kemal SEÇKİN, Şahika AKTUĞ GÖNÜL

Enterotoxemia in a Cow due to Clostridium perfringens Type A

Hakan KALENDER, Ayşe KILIÇ, Eray ATIL

Kayseri’de (Türkiye) Çeşitli Kaynaklarda Campylobacter jejuni’nin Prevalansı ve İzole Edilen Suşların PCR-RFLP ile Moleküler Analizi

Fuat AYDIN, K. Semih GÜMÜŞSOY, Tuba İÇA, Bülent SÜMERKAN, Duygu EŞEL, Mehmet AKAN

Seroepidemiology of Leishmania among Healthy Dogs in Bulgaria

Ilia TSACHEV, Emmanouil I. PAPADOGIANNAKIS, Vasilis KONTOS, Andrei IVANOV, Borislava CHAKAROVA, Krasimir STOJANCHEV, Raiko PESHEV

Physico-Chemical and Hygienic Characteristics of the Calabrian Raw Milk Cheese, Caprino d´Aspromonte

Pietro MICARI, Virginia SARULLO, Rossana SIDARI, Andrea CARIDI

Zoometrical Body Measurements and Their Relation with Liveweight in Native Turkish Geese

Mustafa SAATCI, Muammer TİLKİ

The effect of different slaughter veights on the fattening performance, slaughter and carcass characteristics of male Karşıyaka lambs

Faruk BALCI, Emin KARAKAŞ

Aydın’daki Marketlerden Elde Edilen Deve Sucuklarından Salmonella spp.’nin İzolasyonu ve Polimeraz Zincir Reaksiyonu (PZR) ile Teyit Edilmesi

Gökben ÖZBEY, Filiz KÖK, Adile MUZ

Isolation of Salmonella spp. in Camel sausages from retail markets in Aydın, Turkey, and polymerase Chain reaction (PCR) confirmation

Filiz KÖK, Gökben ÖZBEY, Adile MUZ

Kırıkkale (Türkiye)’de İnsan, Koyun ve Sığır Topluluklarında Bruselloz Seroprevalansı

Teoman Zafer APAN, Murat YILDIRIM, Ersin İSTANBULLUOĞLU