Pigmentation, carotenoids, lipid peroxides and lipid composition of skin of red porgy (Pagrus pagrus) fed diets supplemented with different astaxanthin sources

Tejera, Noemı́; Cejas, J.R.; Rodrı́guez, Covadonga; Bjerkeng, Björn; Jeréz, S.; Bolaños, A.; Lorenzo, A.

doi:10.1016/j.aquaculture.2007.01.019

Cited by 94 publications

(84 citation statements)

References 40 publications

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“…The color difference was in line with the higher carotenoid content in both muscle and exoskeleton of the L. vannamei shrimp fed with the microalgae compared to control. Similar effects of carotenoid extracted from H. pluvialis on muscle and skin pigmentation were also reported in rainbow trout (Bowen et al, 2002) and on red porgy (Pagrus pagrus)when fed with esterified astaxanthin from H. pluvalis (Tejera et al, 2007).…”

Section: Pigmentation Of Tiger Shrimpsupporting

confidence: 72%

CAROTENOID-ENRICHED DIET FOR PRE-MATURATION STAGE OF POND-REARED TIGER SHRIMP, Penaeus monodon PART I. THE EFFECTS ON GROWTH, PIGMENTATION AND WHOLE BODY NUTRIENT CONTENT

Laining¹,

Trismawanti²,

Kamaruddin³

et al. 2017

Indonesian Aquaculture Journal

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Carotenoids, besides as a natural pigment, may have vital roles in the growth of crustacean. The aim of this study was to clarify the influence of combined carotenoids given since pre-maturation stage on the growth performances, pigmentation and biochemical composition of the whole body of pond-reared tiger shrimp, Penaeus monodon. Two experimental diets were supplemented with or without carotenoid mixture consisting of astaxanthin, canthaxanthin and other carotenoids contained in Spirulina. The carotenoid mixture was supplemented in the commercial diet normally used as a starter feed for tiger shrimp, repelleted and fed to tiger shrimp with an initial body weight of 31.7±1.3 g. Shrimp were stocked in four 1,000 m 2 concrete ponds with a density of 1 shrimp/m 2 and fed until the shrimp reached maturation stage (broodstock size). Variables observed were growth performances and pigmentation properties during the pre-maturation stage and total carotenoid content in several tissues of the female broodstock after being fed with the diets until maturation stage. After 16 weeks, shrimp fed with carotenoid-enriched diet (PC) diet produced significantly (P<0.05) higher biomass than the diet without the enrichment (PO). The color of raw shrimp fed with PC diet was darker with greenish-brown compared to shrimp fed PO diet which was greenish blue. The visual appearances of 3-min steamed shrimp produced the color of red-orange for shrimp fed carotenoid compared to orange-yellow for control PO. The total carotenoid content in the whole body of shrimp fed PC diet were significantly (P<0.05) enhanced compared to control PO diet which was 42.8 ±5.8 and 55.8± 5.1 µg/g for PO and PC diet, respectively. Supplemental carotenoid in the prematuration diet increased the biomass production from 23.1±1.9 kg to 30.2 ±0.1 kg and enhanced the color of the shrimp which was in line with carotenoid content in the whole body of pond-reared tiger shrimp.

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Section: Pigmentation Of Tiger Shrimpsupporting

confidence: 72%

CAROTENOID-ENRICHED DIET FOR PRE-MATURATION STAGE OF POND-REARED TIGER SHRIMP, Penaeus monodon PART I. THE EFFECTS ON GROWTH, PIGMENTATION AND WHOLE BODY NUTRIENT CONTENT

Laining¹,

Trismawanti²,

Kamaruddin³

et al. 2017

Indonesian Aquaculture Journal

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“…However, effect of carotenoids on fish growth is controversial. Many earlier studies have reported that dietary astaxanthin has no significant influence on growth and flesh composition of fish (Tejera et al 2007; Values are mean ± SEM of four replicates, and values in the same column with different letters are significant different (P < 0.05). Diet 1 meant golden pompano groups fed diets without supplementation of astaxanthin (AST).…”

Section: Growth Performance and Proximate Compositionmentioning

confidence: 93%

Effects of astaxanthin on antioxidant capacity of golden pompano (Trachinotus ovatus) in vivo and in vitro

et al. 2017

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The objective of this research was to study the effect of astaxanthin (AST) on growth performance and antioxidant capacity in golden pompano (Trachinotus ovatus) both in vivo and in vitro. In the in vivo study, two diets were formulated with or without astaxanthin supplementation (D1 and D2; 0 and 200 mg/kg) to feed fish for 6 weeks. In the in vitro study, cells from hepatopancreas of golden pompano were isolated and four treatments with or without astaxanthin and H 2 O 2 supplementation were applied (control group: without both astaxanthin and H 2 O 2 treated; H 2 O 2 group: just with H 2 O 2 treated; H 2 O 2 + AST group: with both astaxanthin and H 2 O 2 treated; AST group: just with AST treated). Results of the in vivo study showed that weight gain (WG) and special growth rate (SGR) significantly increased with astaxanthin supplemented (P < 0.05). Feed conversion ratio (FCR) of fish fed D2 diet was significantly lower than that of fish fed D1 diet (P < 0.05). Hepatic total antioxidant capacity (T-AOC) and the reduced glutathione (GSH) of golden pompano fed D2 diet were significant higher than those of fish fed D1 diet (P < 0.05). Superoxide dismutase (SOD) was significantly declined as astaxanthin was supplemented (P < 0.05). Results of the in vitro study showed that the cell viability of H 2 O 2 group was 52.37% compared to the control group, and it was significantly elevated to 84.18% by astaxanthin supplementation (H 2 O 2 + AST group) (P < 0.05). The total antioxidant capacity (T-AOC) and the reduced glutathione (GSH) of cell were significant decreased by oxidative stress from H 2 O 2 (P < 0.05), but it could be raised by astaxanthin supplementation (H 2 O 2 vs H 2 O 2 + AST), and the malondialdehyde (MDA) was significant higher in H 2 O 2 group (P < 0.05) and astaxanthin supplementation could alleviate the cells from lipid peroxidation injury. In conclusion, dietary astaxanthin supplementation can improve the growth performance of golden pompano. Moreover, astaxanthin can improve the golden pompano hepatic antioxidant capacity both in vivo and in vitro study by eliminating the reactive oxygen species.

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“…A study conducted to investigate the different sources of astaxanthin in red porgy skin (Pagrus pagrus) found higher astaxanthin levels in the skin of fish fed H. pluvialis (4.89mg/100g) than in the skin of fish fed synthetic astaxanthin (2.91mg/ 100g). The authors suggested that the ability of H. pluvialis, which contains esterified astaxanthin, to pigment the skin of red porgy more efficiently may be explained by the higher intestinal solubility and easier incorporation of astaxanthin esters into mixed micelles when compared with synthetic, unesterified astaxanthin 31 .…”

Section: Astaxanthin Sourcesmentioning

confidence: 99%

“…A feeding experiment was carried out by Tejera et al 31 to determine the influence of different astaxanthin sources on the pigmentation and lipid peroxide levels of red porgy skin (Pagrus pagrus). The diets included a basal diet, without astaxanthin; diets containing 25 or 50mg/kg of natural astaxanthin from H. pluvialis (NatuRose TM ); a basal diet plus 12% of frozen shrimp; and diets with 25 or 50mg/kg of synthetic astaxanthin (Carophyll Pink ® ).…”

Section: Antioxidant Function Of Astaxanthinmentioning

confidence: 99%

Astaxanthin: structural and functional aspects

Seabra

Pedrosa

2010

Rev. Nutr.

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1 Article based on L.M.J. SEABRA' s thesis project entitled "Litopenaeus vannamei shrimp: components of nutritional importance in meat and processing waste. A B S T R A C TAstaxanthin, a carotenoid belonging to the xanthophyll class, has stirred great interest due to its antioxidant capacity and its possible role in reducing the risk of some diseases. Astaxanthin occurs naturally in microalgae, such as Haematococcus pluvialis and the yeast Phaffia rhodozyma, and has also been considered to be the major carotenoid in salmon and crustaceans. Shrimp processing waste, which is generally discarded, is also an important source of astaxanthin. The antioxidant activity of astaxanthin has been observed to modulate biological functions related to lipid peroxidation, having beneficial effects on chronic diseases such as cardiovascular disease, macular degeneration and cancer. Researches have shown that both astaxanthin obtained from natural sources and its synthetic counterpart produce satisfactory effects, but studies in humans are limited to natural sources. There is no established nutritional recommendation regarding astaxanthin daily intake but most studies reported beneficial results from a daily intake of 4mg. Thus, this review discusses some aspects of the carotenoid astaxanthin, highlighting its chemical structure and antioxidant activity, and some studies that report its use in humans.Indexing terms: Antioxidants. Astaxanthin. Carotenoids. Chronic diseases. R E S U M O

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Pigmentation, carotenoids, lipid peroxides and lipid composition of skin of red porgy (Pagrus pagrus) fed diets supplemented with different astaxanthin sources

Cited by 94 publications

References 40 publications

CAROTENOID-ENRICHED DIET FOR PRE-MATURATION STAGE OF POND-REARED TIGER SHRIMP, Penaeus monodon PART I. THE EFFECTS ON GROWTH, PIGMENTATION AND WHOLE BODY NUTRIENT CONTENT

CAROTENOID-ENRICHED DIET FOR PRE-MATURATION STAGE OF POND-REARED TIGER SHRIMP, Penaeus monodon PART I. THE EFFECTS ON GROWTH, PIGMENTATION AND WHOLE BODY NUTRIENT CONTENT

Effects of astaxanthin on antioxidant capacity of golden pompano (Trachinotus ovatus) in vivo and in vitro

Astaxanthin: structural and functional aspects

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