Carotenoids in diets for salmonids

Metabolism of Carotenoids in Salmonids. Part 3. Metabolites of astaxanthin and canthaxanthin in the skin of atlantic salmon (salmo salar, L.)

“…The total lipids amounted to ca. 10 % of fresh weight in all groups, Regarding the stereoisomeric composition of astaxanthin, idoxanthin, and zeaxanthin (Table 2), the following results were obtained: The maintenance of the l : 2: l ratio of (3S,3'S)-, (3R,3'S; meso)-, and (3R,3'R)-astaxanthin in skin is in agreement with previous findings in the flesh of Atlantic salmon [5] and of rainbow trout [6] [7] confirming again that epimerization at C(3), C(3') does not occur.…”

Algal Carotenoids 51. Secondary carotenoids 2.Haematococcus pluvialis aplanospores as a source of (3S, 3′S)-astaxanthin esters

“…As a potential source of astaxanthin for aquaculture the (3S,3'S) isomer 4 has been shown to be equally well resorbed as the (3R,3'R) enantiomer and the (3R,3'S)-meso form (Foss et al, 1984, Storebakken et al, 1985. However, astaxanthin esters are less well utilized than free astaxanthin (Storebakken et al, 1987).…”

Evaluating instrumental colour and texture of thermally treated New Zealand King Salmon (Oncorhynchus tshawytscha) and their relation to sensory properties

“…The utilisation of carotenoids by salmon is improved with high dietary lipid content (Foss, Storebakken, Schiedt, Liaaen-Jensen, Austreng & Strieff, 1984). The desired redness in salmon is enhanced in fish with higher oil content because there is a greater refractive index between muscle and air than between muscle and oil (Foss et al, 1984). This means that there is less light scattering and more redness.…”

“…In a lot of the literature on farmed salmon, canthaxanthin is the most common supplement, therefore the change in redness may be due to the initial redness from the astaxanthin. The utilisation of carotenoids by salmon is improved with high dietary lipid content (Foss, Storebakken, Schiedt, Liaaen-Jensen, Austreng & Strieff, 1984). The desired redness in salmon is enhanced in fish with higher oil content because there is a greater refractive index between muscle and air than between muscle and oil (Foss et al, 1984).…”