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Abstract
This study was performed to investigate the effects of marine bacteria (Paracoccus sp.) and synthetic astaxanthin (Asx) as Asx sources on coloration (skin and muscle) of rainbow trout (Onchorhynchus mykiss). In the 12-week trial duplicate groups of 30 fish (28.1 ± 0.3g) were fed one of the four experimental diets. Three experimental diets contained 30 mg Asx/kg diet of synthetic Asx, marine bacteria or combined synthetic Asx and marine bacteria. One diet was served as a control diet. The fish fed diet supplemented both marine bacteria and synthetic Asx provided the highest total carotenoids and Asx content in the skin and muscle.
Highlights
One of the most important quality parameters of salmonid fish is their flesh color
Three of experimental diets were supplied with 30 mg Asx/kg of synthetic Asx (SA), marine bacteria (MB) and combined synthetic Asx and marine bacteria (CSB) (Table 1)
There were no significant differences in feed conversion ratio (FCR)
Summary
One of the most important quality parameters of salmonid fish is their flesh color. Consumers prefer to select the salmonids that have more reddish or pink colored muscle. Consumers still concerns about the use of synthetic additives, so scientists may preferences to observe the alternative natural Asx sources to decrease this negative image of product. Red pepper (Capsicum annum) and marigold flower (Tagetes erecta), which are abundant and rich in carotenoid pigments, could be considered alternative sources [13]. Another Asx source that has been recommended to be natural Asx sources is marine bacteria (Paracoccus sp). It is still least information about this source on coloration of salmonids. The effects of diets incorporated two Asx sources from synthetic Asx and marine bacteria on the coloration of rainbow trout were examined as additives in rainbow trout diets
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