Evaluation of dietary oleoresins on the enhancement of skin coloration and growth in the marine ornamental clown fish, Amphiprion ocellaris (Cuvier, 1830)

Ebeneezar, Sanal; Prabu, D Linga; Chandrasekar, S.; Tejpal, C.S.; Madhu, K; Sayooj, P; Vijayagopal, P

doi:10.1016/j.aquaculture.2020.735728

Cited by 23 publications

(32 citation statements)

References 65 publications

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“…The colouration of the fish fillet is highly requested by consumers and affected by the level of deposited carotenoids in tissue ( Baghel et al, 2014 ). Fishes are incapable of synthesizing the carotenoids and pigments responsible for colouration and should be included through the diet ( Ebeneezar et al, 2020 ). It is well documented that fish cannot produce carotenoids entirely, and it must be obtained from external sources such as red and green algae ( Araújo et al, 2016 ; Ramamoorthy et al, 2010 ).…”

Section: Discussionmentioning

confidence: 99%

Dietary Gracilaria persica mediated the growth performance, fillet colouration, and immune response of Persian sturgeon (Acipenser persicus)

et al. 2021

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Algal seaweeds have abundant amounts of active substances and can be used as pharmaceuticals and biomedicals in aquafeeds. In this context, the powder of red macroalgae Gracilaria persica was included in the diets of Persian sturgeon at the rate of 0, 2.5, 5, and 10 g/kg to investigate its role on the growth rate, fillet colouration, haemato-biochemical indices, serum, and skin mucus immunity. The weight gain, SGR, and FCR displayed no significant changes in fish fed varying levels of G. persica ( P > 0.05). The level of total carotenoids was significantly higher in the blood and fillet of fish fed 5 and 10 g G. persica /kg diet ( P < 0.05). Dietary G. persica significantly altered RBCs, WBCs, a nd HCT at 5, and 10 g/kg, whereas the Hb was increased in fish fed 5 g/kg ( P < 0.05). The blood total protein and albumin were significantly increased in fish fed 5 and 10 g/kg ( P < 0.05). No significant alterations were observed on ALT, AST, ALP, and glucose levels of fish fed varying levels of G. persica ( P > 0.05). Serum Ig, lysozyme, superoxide dismutase, catalase, and respiratory burst activities were increased in fish fed 5, and 10 g/kg than fish fed 0 and 2.5 g/kg diet ( P < 0.05). The level of total protein and lysozyme activity in the skin mucus were significantly higher in the blood and fillet of fish fed 5, and 10 g G. persica /kg diet than fish fed 0 and 2.5 g/kg ( P < 0.05). Based on the obtained results, G. persica can be used as a feasible feed additive in the diets of Persian sturgeon at 5–10 g/kg diet.

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Section: Discussionmentioning

confidence: 99%

Dietary Gracilaria persica mediated the growth performance, fillet colouration, and immune response of Persian sturgeon (Acipenser persicus)

et al. 2021

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“…Fish fillet color ranges between red, yellow and white tones [ 47 , 48 ]. Therefore, addition of a colorant such as astaxanthin (Salmon pigment, which is also a potent antioxidant), or other carotenoids, may be effective in attributing the analog with the typical reddish tones [ 49 ]. Restructured fish products, such as fish burgers, should have a dark color post-cooking, stemming from lipids, blood pigments and soluble nitrogen compounds in the whole fish [ 46 ].…”

Section: Textural and Sensorial Properties Of Fishmentioning

confidence: 99%

Plant-Based Seafood Analogs

Kazir

Livney

2021

Molecules

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There is a growing global need to shift from animal- towards plant-based diets. The main motivations are environmental/sustainability-, human health- and animal welfare concerns. The aim is to replace traditional animal-based food with various alternatives, predominantly plant-based analogs. The elevated consumption of fish and seafood, leads to negative impacts on the ecosystem, due to dwindling biodiversity, environmental damage and fish diseases related to large-scale marine farming, and increased intake of toxic substances, particularly heavy metals, which accumulate in fish due to water pollution. While these facts lead to increased awareness and rising dietary shifts towards vegetarian and vegan lifestyles, still the majority of seafood consumers seek traditional products. This encourages the development of plant-based analogs for fish and seafood, mimicking the texture and sensorial properties of fish-meat, seafood, or processed fish products. Mimicking the internal structure and texture of fish or seafood requires simulating their nanometric fibrous-gel structure. Common techniques of structuring plant-based proteins into such textures include hydrospinning, electrospinning, extrusion, and 3D printing. The conditions required in each technique, the physicochemical and functional properties of the proteins, along with the use of other non-protein functional ingredients are reviewed. Trends and possible future developments are discussed.

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“…Kop et al, (2010) showed that addition of red pepper to diet has an impact on coloration of cichlid ( Cichlasoma severum ). Ebeneezar et al, (2020) reported that paprika oleoresin increases the colour of the skin in A . ocellaris .…”

Section: Discussionmentioning

confidence: 99%

“…In addition, there is increasing consumer awareness about environmental impacts and safety of synthetic pigments. Therefore, natural compounds supplementation containing carotenoid is needed to enhance colour performance (Ebeneezar et al, 2020; Gouveia et al, 1996, 2003; Gupta et al, 2007; Unver & Hamzacebi, 2020; Yeşilayer et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect on pigmentation, growth and liver histopathology of red pepper (Capsicum annuum) added in different ratios to jewel cichlid (Hemichromis guttatus) diet

Yiğit

Ozdal

Koca

et al. 2021

Aquaculture Research

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Ornamental fish farming is one of the most popular hobbies in the world. The pigmentation of ornamental fish may be an important factor affecting its market value and may also directly indicate its healthiness and quality. In nature, the fish meet their carotenoid requirements by ingesting aquatic plants or through their food chains. Fish cannot fully synthesize their own carotenoid colourings so these must be included in their diet. Synthetic carotenoid sources are widely used as supplements in fish diets for desired skin colorations. However, their usage is limited due to the high price of synthetic colourings. In addition, there is increasing consumer awareness about environmental impacts and safety of synthetic pigments. Therefore, natural compounds supplementation containing carotenoid is needed to enhance colour perfor-

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Evaluation of dietary oleoresins on the enhancement of skin coloration and growth in the marine ornamental clown fish, Amphiprion ocellaris (Cuvier, 1830)

Cited by 23 publications

References 65 publications

Dietary Gracilaria persica mediated the growth performance, fillet colouration, and immune response of Persian sturgeon (Acipenser persicus)

Dietary Gracilaria persica mediated the growth performance, fillet colouration, and immune response of Persian sturgeon (Acipenser persicus)

Plant-Based Seafood Analogs

Effect on pigmentation, growth and liver histopathology of red pepper (Capsicum annuum) added in different ratios to jewel cichlid (Hemichromis guttatus) diet

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