Effects of Oleoresin Paprika (<i>Capsicum annum</i>) and Synthetic Carotenoids (Canthaxantin and Astaxanthin) on Pigmentation Levels and Growth in Rainbow Trout <i>Oncorhynchus mykiss</i> W.

Yesilayer, Nihat; ERDEM, MEHMET EMİN

doi:10.3923/javaa.2011.1875.1882

Effects of Oleoresin Paprika (Capsicum annum) and Synthetic Carotenoids (Canthaxantin and Astaxanthin) on Pigmentation Levels and Growth in Rainbow Trout Oncorhynchus mykiss W.

Yazarlar (2)

Nihat Yesilayer Tokat Gaziosmanpaşa Üniversitesi, Türkiye

Prof. Dr. Mehmet Emin ERDEM Sinop Üniversitesi, Türkiye

Makale Türü	Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
Dergi Adı	Journal of Animal and Veterinary Advances (Q3)
Dergi ISSN	1680-5593 Dergi Bilgileri (2011)
Makale Dili	İngilizce	Basım Tarihi	01-2011
Cilt / Sayı / Sayfa	10 / 14 / 1875–1882	DOI	10.3923/javaa.2011.1875.1882
Makale Linki	https://publons.com/wos-op/publon/68380214/
UAK Araştırma Alanları	Ziraat, Orman ve Su Ürünleri

Özet

The effects of different carotenoid sources on pigmentation of rainbow trout were investigated. The fish (154.35±24.02 g) were fed with diets containing 50 mg kg^-1 astaxanthin, 70 mg kg^-1 canthaxantin and 765 mg kg^-1 oleoresin paprika and compared with a control group for 60 days. Rainbow trout were captured in fresh water in triplicate groups (25 fish tank^-1) at water temperature of 14.74°C. There was no significant difference among experiment groups in the average weights, specific growth rates and feed conversion ratios at the end of the experiment. Feed supplemented with oleoresin paprika, canthaxantin and astaxanthin caused >6mg kg^-1 carotenoid concentration in the muscle tissues of the fish. The canthaxantin group (10.07 mg kg^-1) developed more of an accumulation than rainbow trout fillets in the other groups. L* a* b* values were determined with a Minolta Chroma Meter. While carotenoid concentration in the trout fillet and red intensity (a*) increased proportionally in the fillet, the brightness (L*) decreased. Tristimulus Chrometer a* values ranged between0.40 and9.55; b* values from 11.11-22.14 andL* values from 54.40-45.21. Meanwhile, Chroma (C*ab) and Hue (Hab°) angle values, respectively varied 11.13-23.73 and from 87.35-62.43. In the Roche Salmofan™ card score, the increase in the feed containing oleoresin paprika, canthaxantin and astaxanthin was proportional to the increase in the fillet. While the increase of pigmentation in the fish fillet depended on the increase of carotenoid concentration in the feed, there was a decrease in the carotenoid retention rate. As observed, there is a direct proportional relationship between the color parameters in the muscle and carotenoid concentrations. © Medwell Journals, 2011.

Anahtar Kelimeler

BM Sürdürülebilir Kalkınma Amaçları

Atıf Sayıları
Web of Science	17
Scopus	17

Effects of Oleoresin Paprika (Capsicum annum) and Synthetic Carotenoids (Canthaxantin and Astaxanthin) on Pigmentation Levels and Growth in Rainbow Trout Oncorhynchus mykiss W.

Dergi Adı	Journal of Animal and Veterinary Advances
Kısa Adı	J ANIM VET ADV
Yayıncı	MEDWELL ONLINE
Açık Erişim	Evet
ISSN	1680-5593
E-ISSN	1993-601X
Wos Quartile	Q3
Scopus Quartile	Q3
Tarandığı Indeksler	SCIE , Scopus
WoS Kategoriler	VETERINARY SCIENCES
Scopus Kategoriler	AGRONOMY AND CROP SCIENCE \| VETERINARY (MISCELLANEOUS)

Effects of Oleoresin Paprika (Capsicum annum) and Synthetic Carotenoids (Canthaxantin and Astaxanthin) on Pigmentation Levels and Growth in Rainbow Trout Oncorhynchus mykiss W.

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