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Effects of dietary astaxanthins on pigmentation of flesh and tissue antioxidation of rainbow trout (Oncorhynchus mykiss)

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Abstract

The present study was conducted to evaluate the effects of three commercial astaxanthin preparations (100 mg kg−1 diet) with different solubilities in water, from DSM (Dutch State Mines), BASF (Badische Anilin and Soda Fabrik) and Wisdom Company on pigmentation of flesh and antioxidation of flesh, serum and liver in rainbow trout with an initial weight of 52.07 g. After 60 days of feeding, there were no significant differences in growth or flesh proximate composition of rainbow trout among groups (P > 0.05); the Salmo Fan score, redness and astaxanthin content of flesh in rainbow trout fed diets supplemented with astaxanthins were higher than those of the control group (P < 0.05). At 0, 12, 24, 48 and 72 h after thawing, the flesh malondialdehyde (MDA) content of the three astaxanthin groups was lower than that of the control group (P < 0.05). The total antioxidation capacity (T-AOC) of liver in the three astaxanthin groups was significantly higher, but serum catalase (CAT) activities were lower, than that of the control group (P < 0.05). The results indicate that addition of 100 mg kg−1 astaxanthin from DSM, BASF or Wisdom to the diet could improve flesh redness and liver T-AOC, reduce serum CAT, SOD and flesh MDA and extend the shelf life of flesh, in spite of the different solubilities of the three sources in water.

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Acknowledgments

The project was supported by Shanghai aquatic fishery key project (No. Y1101) (Hydrobiological Project of Shanghai Leading Academic Discipline (III)) (S30701), the innovation research group developing project in the universities of Shanghai titled: nutrition, feed and environment, and Guangzhou Wisdom Bio-Technology Co., Ltd., China.

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Authors and Affiliations

  1. College of Fisheries and Life Science, Shanghai Ocean University, Shanghai, 201306, China

    Juanjuan Zhang, Xiangjun Leng, Chenglong Zhang, Zhiying Han & Feige Zhang

  2. Key Laboratory of Freshwater Aquatic Genetic Resources, Ministry of Agriculture, Shanghai Ocean University, 999 HuchengHuan Road, Lingang New City, Shanghai, 201306, China

    Xiaoqin Li & Xiangjun Leng

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  1. Juanjuan Zhang
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  2. Xiaoqin Li
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  3. Xiangjun Leng
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  4. Chenglong Zhang
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  5. Zhiying Han
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  6. Feige Zhang
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Correspondence to Xiangjun Leng.

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Zhang, J., Li, X., Leng, X. et al. Effects of dietary astaxanthins on pigmentation of flesh and tissue antioxidation of rainbow trout (Oncorhynchus mykiss). Aquacult Int 21, 579–589 (2013). https://doi.org/10.1007/s10499-012-9590-9

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  • DOI: https://doi.org/10.1007/s10499-012-9590-9

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