Dietary Pigmentation and Deposition of α-Tocopherol and Carotenoids in Rainbow Trout Muscle and Liver Tissue

ABSTRACT Rainbow trout (Oncorhynchus mykiss) were fed diets supplemented with canthaxanthin, oleoresin paprika and α‐tocopherol. Canthaxanthin was more efficiently absorbed (3.8–7.9 mg/kg) in the flesh of rainbow trout than the paprika carotenoids (2.4–3.1 mg/kg). With increased pigmentation, decrea...

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Bibliographic Details
Published in:Journal of food science 1999-03, Vol.64 (2), p.234-239
Main Authors: Akhtar, Pervaiz, Gray, J. Ian, Cooper, Thomas H., Garling, Donald L., Booren, Alden M.
Format: Article
Language:English
Subjects:
Animal aquaculture
Animal productions
Biological and medical sciences
canthaxanthin
Fish
Fish and seafood industries
Food industries
Food science
Fundamental and applied biological sciences. Psychology
paprika
pigmentation
Pigments
Pisciculture
Rainbow trout
Vertebrate aquaculture
α-tocopherol
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Summary:ABSTRACT Rainbow trout (Oncorhynchus mykiss) were fed diets supplemented with canthaxanthin, oleoresin paprika and α‐tocopherol. Canthaxanthin was more efficiently absorbed (3.8–7.9 mg/kg) in the flesh of rainbow trout than the paprika carotenoids (2.4–3.1 mg/kg). With increased pigmentation, decrease in lightness (L*) and hue angle, and increase in redness (a*) of the muscle were observed. Canthaxanthin produced more desirable reddish‐pink color. Deposition of α‐tocopherol in liver and muscle tissue increased with increase in dietary α‐tocopheryl acetate. Fish receiving lower α‐tocopheryl acetate reached maximum deposition levels earlier than those fed higher levels. There was no effect of α‐tocopherol and carotenoid levels on muscle fatty acid composition.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1999.tb15872.x