Dietary astaxanthin improved the body pigmentation and antioxidant function, but not the growth of discus fish (Symphysodonspp.)

Abstract

To assess the effects of dietary astaxanthin on the growth and body colour of red discus fish (Symphysodon spp.), synthetic astaxanthin was added into the basal diet (beef heart hamburger) with the levels of 0 (control diet), 50, 100, 200, 300 and 400 mg kg−1 respectively. The six experimental diets were fed to discus fish with an initial body weight of 10.3 ± 0.8 g for 8 weeks. The results showed that the supplementation of 50–200 mg kg−1 astaxanthin had no significant effects on growth performance of discus fish, but the high supplementation of astaxanthin (300 or 400 mg kg−1) significantly reduced the weight gain and increased the feed coefficient ratio (P < 0.05). After 4 or 8 weeks of feeding, the L* (lightness) values in astaxanthin-supplemented groups were significantly lower, while a* (redness), b* (yellowness) and skin astaxanthin contents were significantly higher than the control group (P < 0.05). When the astaxanthin supplementation reached 200 mg kg−1, skin redness and astaxanthin contents remained relatively stable. When b* was relatively stable, the supplemental astaxanthin was 300 (4 weeks) and 50 mg kg−1 (8 weeks) respectively. With the supplemental astaxanthin increasing, the astaxanthin retention rate significantly decreased and hepatic total antioxidant capacity was strengthened. The dietary astaxanthin also significantly increased the reduced glutathione level (P < 0.05) when the astaxanthin inclusion was higher than 50 mg kg−1. The above results showed that dietary astaxanthin could effectively improve the skin pigmentation of red discus fish in 4 weeks and the supplementation level was suggested to be 200 mg kg−1.