Dietary xanthophyll improved growth, antioxidant, pigmentation and meat quality in the southern catfish (Silurus soldatovi meridionalis Chen).

Abstract

Xanthophyll has multiple physiological functions to improve the quality of farmed animals. The present study aimed to investigate the effects of xanthophyll on the growth performance, antioxidation, immunity, pigmentation and meat quality of southern catfish (Silurus soldatovi meridionalis Chen). Juvenile southern catfish (18.35±0.04g) were randomly allocated into 24 cages (30 juveniles per cage), and fed diets with different dietary xanthophyll levels (at 14, 42, 80, 108, 126 and 152mg/kg, dry matter of diet) twice daily for 8 weeks. Results indicated that the diet with 80mg/kg xanthophyll induced a higher specific growth rate (SGR), feed efficiency ratio and protein productive value. Moreover, the 80mg/kg xanthophyll dietalso increased complement 3, immunoglobulin M (IgM) and lysozyme content more than the other groups. The mRNA expression level of inflammation-related genes and antioxidant enzyme activities further confirmed the effects of 80mg/kg dietary xanthophyll on improving immune response. The present study also found that the 126mg/kg xanthophyll diet significantly enhanced the content of total carotenoids and xanthophyll, hydroxyproline, collagen and amino acid in muscle. The diet with 126mg/kg xanthophylls also induced lower drip loss, thawing loss, centrifugal loss, cooking loss and higher muscle adhesiveness, cohesiveness, springiness, gumminess and chewiness than the other treatments. In conclusion, quadratic regression model analysis based on SGR and IgM revealed that the optimum xanthophyll level in the diet was 86.78 and 84.63mg/kg, respectively. Moreover, broken line regression analysis based on xanthophyll content in dorsal skin and chewiness in muscle demonstrated that the optimal xanthophyll level was between 89.73 and 108.66mg/kg in the diet of southern catfish (S.soldatovi meridionalis Chen).