Effects of Oleoresin Paprika (Capsicum annum) and Synthetic Carotenoids (Canthaxantin and Astaxanthin) on Pigmentation Levels and Growth in Rainbow Trout Oncorhynchus mykiss W.

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dc.authoriderdem, mehmet emin/0000-0002-3245-8177
dc.contributor.authorYesilayer, Nihat
dc.contributor.authorErdem, Muammer
dc.date.accessioned2025-03-23T19:48:20Z
dc.date.available2025-03-23T19:48:20Z
dc.date.issued2011
dc.departmentSinop Üniversitesi
dc.description.abstractThe effects of different carotenoid sources on pigmentation of rainbow trout were investigated. The fish (154.35 +/- 24.02 g) were fed with diets containing 50 mg kg(-1) astaxanthin, 70 mg kg(-1) canthaxantin and 765 mg kg(-1) oleoresin paprika and compared with a control group for 60 days. Rainbow trout were captured in fresh water in triplicate groups (25 fish tank(-1)) at water temperature of 14.74 degrees C. There was no significant difference among experiment groups in the average weights, specific growth rates and feed conversion ratios at the end of the experiment Feed supplemented with oleoresin paprika, canthaxantin and astaxanthin caused >6 mg kg(-1) carotenoid concentration in the muscle tissues of the fish. The canthaxantin group (10.07 mg kg(-1)) developed more of an accumulation than rainbow trout fillets in the other groups. L* a* b* values were determined with a Minolta Chroma Meter. While carotenoid concentration in the trout fillet and red intensity (a*) increased proportionally in the fillet, the brightness (L*) decreased. Tristimulus Chrometer a* values ranged between 0.40 and 9.55; b* values from 11.11-22.14 and L* values from 54.40-45.21. Meanwhile, Chroma (C*ab) and Hue (H(ab)(0)) angle values, respectively varied 11.13-2173 and from 87.35-62.43. In the Roche Salmofan (TM) card score, the increase in the feed containing oleoresin paprika, canthaxantin and astaxanthin was proportional to the increase in the fillet. While the increase of pigmentation in the fish fillet depended on the increase of carotenoid concentration in the feed, there was a decrease in the carotenoid retention rate. As observed, there is a direct proportional relationship between the color parameters in the muscle and carotenoid concentrations.
dc.description.sponsorshipScientific Research Project Commission, University of Gaziosmanpasa [2005/038]
dc.description.sponsorshipThis study is a part of Nihat Yesilayer's Ph.D. thesis. This study was supported by department of the Scientific Research Project Commission, University of Gaziosmanpasa (Project No: 2005/038). The researchers would like to thank DSM Nutritional products Turkey for providing Carophyll (R) pink (8%) and Carophyll (R) red (10%). We would also like to thank Aromeks Ltd. sti., Istanbul, Turkey for providing the oleoresin paprika and Sibal Feed Industry in Sinop for providing the raw materials for the feed.
dc.identifier.endpage1882
dc.identifier.issn1680-5593
dc.identifier.issue14
dc.identifier.scopusqualityN/A
dc.identifier.startpage1875
dc.identifier.urihttps://hdl.handle.net/11486/7550
dc.identifier.volume10
dc.identifier.wosWOS:000298091700021
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherMedwell Online
dc.relation.ispartofJournal of Animal and Veterinary Advances
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250323
dc.subjectRainbow trout
dc.subjectoleoresin paprika
dc.subjectcanthaxantin
dc.subjectastaxanthin
dc.subjectmuscle colour
dc.subjectTurkey
dc.titleEffects of Oleoresin Paprika (Capsicum annum) and Synthetic Carotenoids (Canthaxantin and Astaxanthin) on Pigmentation Levels and Growth in Rainbow Trout Oncorhynchus mykiss W.
dc.typeArticle

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