Effects of Three Sources of Astaxanthin on the Growth, Coloration, and Antioxidant Capacity of Rainbow Trout (Oncorhynchus mykiss) during Long-Term Feeding
文献类型： 外文期刊
作者： Wang, Lei 1 ; Long, Xiaowen 2 ; Li, Yaopeng 3 ; Zhang, Yong 4 ; Sun, Weihong 5 ; Wu, Xugan 1 ;
作者机构： 1.Shanghai Ocean Univ, Key Lab Freshwater Aquat Genet Resources, Minist Agr, Shanghai 201306, Peoples R China
2.Dali Univ, Coll Agr & Biol Sci, Dali 671003, Peoples R China
3.Qinghai Minze Longangxia Ecol Hydropon Co Ltd, R&D Ctr, Qinghai 811899, Hainan Tibetan, Peoples R China
4.Yunnan Alphy Biotech Co Ltd, Chuxiong 675012, Peoples R China
5.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Qingdao 266000, Peoples R China
6.Shanghai Ocean Univ, Natl Expt Teaching Demonstrat Ctr Aquat Sci, Shanghai 201306, Peoples R China
关键词： astaxanthin; Oncorhynchus mykiss; growth performance; coloration; antioxidant capacity
期刊名称：FISHES （ 影响因子：2.3； 五年影响因子：2.4 ）
ISSN：
年卷期： 2024 年 9 卷 5 期
页码：
收录情况： SCI
摘要： Astaxanthin is an important pigment for the rainbow trout Oncorhynchus mykiss. This study was conducted to investigate the effects of different sources of dietary astaxanthin on the growth, coloration, and antioxidant capacity of the commercial-sized O. mykiss during long-term feeding. Haematococcus pluvialis (HP), yeast Phaffia rhodozyma (PR), and synthetic astaxanthin (SA) were added to the basic feed (no astaxanthin, NA) to prepare the isonitrogenous and isolipidic experimental diets; the actual astaxanthin content values in the diets were 31.25, 32.96, and 31.50 mg/kg, respectively. Eighteen hundred O. mykiss, averaging 670 +/- 20 g, were randomly divided into four groups and then fed with the experimental diet for four months. Dietary supplementation of P. rhodozyma and synthetic astaxanthin had no significant effects on the growth and tissue indexes of O. mykiss. In contrast, dietary supplementation with astaxanthin from H. pluvialis significantly increased the weight gain rate after four months of feeding. The fillet lightness of O. mykiss in the PR and SA was statistically lower than that in the NA and HP; the redness and astaxanthin content of fillet in the HP, PR, and SA groups were statistically higher than those in the NA. The total antioxidant capacity of the liver and serum in the HP was statistically higher than that in other diet groups, and a higher liver total superoxide dismutase activity was detected in the HP compared with the PR. Dietary supplementation of astaxanthin significantly increased the glutathione peroxidase activity in the liver and serum, and the highest serum glutathione peroxidase activity was detected in the HP, while dietary astaxanthin significantly decreased the malondialdehyde content in the liver and serum. Dietary supplementation of PR significantly increased the fillet ash content, while the highest fillet total lipid content was detected in the HP. Dietary astaxanthin significantly improved fillet redness and antioxidant capacity, among which H. pluvialis astaxanthin has greater effects on improving weight gain, antioxidant capacity, and fillet total lipid content.
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