Abstract
1. 1. A large amount of carotenoids with astaxanthin as the main component were contained in food organisms and stomach contents of salmonids. 2. 2. Comparing sockeye and chum salmon, a greater difference was observed in the amount of carotenoids in muscle than in stomach contents. This might be attributed to a species-specific difference in absorption and accumulation of carotenoids from food organisms. 3. 3. Among five species, sockeye salmon had a large amount of carotenoids. Coho salmon was next. Chum, pink and masu salmon had less than the two species. 4. 4. Astaxanthin was the main component in muscle and gonads, salmoxanthin in skin.
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