Retention of Fillet Coloration in Rainbow Trout After Dietary Astaxanthin Cessation

Brown, Katherine R; Barnes, Michael E.; Parker, Timothy M.; Fletcher, Brian

doi:10.4172/2150-3508.1000163

Cited by 5 publications

(5 citation statements)

References 18 publications

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“…However, astaxanthin levels do not decrease even after several months of starvation in fish [28, 105,106]. Brown et al [107] reported no decrease in muscle coloration in rainbow trout after the elimination of dietary astaxanthin. A compilation of astaxanthin studies in fish and invertebrates are provided in Tables 1 and 2, respectively.…”

Section: Dosages and Retentionmentioning

confidence: 99%

“…Decreased digestibility [89] 40 139 Some fed non-astaxanthin diet, some fed astaxanthin for 84 days then fend non-astaxanthin diet, and some fed astaxanthin diet for 139 days Increased redness in fillets of fish either fed for 84 days or 139 days compared to control Fish will retain coloration for at least 55 days after stocking [107] 186 Quickest response to pigmentation than Atlantic or Chinook salmon [44] 50…”

Section: Increased Carotenoid and Rednessmentioning

confidence: 99%

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Astaxanthin: a powerful antioxidant used in aquaculture for coloration with aquatic animal health implications

Martling,

M. Voorhees,

J. Erlenbusch

et al. 2023

JANA

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Astaxanthin is a xanthophyll with unique properties that make it a potent antioxidant and photoreceptor. It is synthesized in lower trophic level organisms, such as microalgae, yeast, and some other microbes. It is also synthetically manufactured. The use of astaxanthin for pigmentation in aquaculture is well documented, as are the numerous benefits for humans from the consumption of astaxanthin. However, little research has been conducted on its potential health benefits to aquatic species. Astaxanthin has recently been identified as a semi-essential nutrient for some common aquaculture species, such as crustaceans and salmonids, but its effectiveness as a health supplement in aquatic species is unclear. This review aims to summarize the varied current uses of astaxanthin in aquaculture, as well as the potential effects of astaxanthin on the aquatic animal species which receive it.

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Section: Dosages and Retentionmentioning

confidence: 99%

Section: Increased Carotenoid and Rednessmentioning

confidence: 99%

Astaxanthin: a powerful antioxidant used in aquaculture for coloration with aquatic animal health implications

Martling,

M. Voorhees,

J. Erlenbusch

et al. 2023

JANA

View full text Add to dashboard Cite

show abstract

“…Atlantic salmon and rainbow trout fish fed an unpigmented diet yield fillets with higher L* (lightness) and lower a* (redness) and b* (yellowness) values in comparison to fish on astaxanthin-supplemented diets [ 17 , 18 ]. Brown et al [ 19 ] reported a significant difference in the color retention indices (ECI, hue, and chroma) of fillets from rainbow trout fish that never received dietary astaxanthin compared to fillets from fish that received an astaxanthin-supplemented diet. Even when fed a non-pigmented diet, Crouse et al [ 20 ] observed significant differences in fillet redness (a*) between different rainbow trout strains fed the same diet.…”

Section: Introductionmentioning

confidence: 99%

“…Even when fed a non-pigmented diet, Crouse et al [ 20 ] observed significant differences in fillet redness (a*) between different rainbow trout strains fed the same diet. Red/pink pigmented rainbow trout fillets are deemed more desirable and marketed at a higher price than white fillets [ 19 , 21 , 22 ], but some consumers, especially in the US, may prefer a whiter fish.…”

Section: Introductionmentioning

confidence: 99%

Weighted Single-Step GWAS Identifies Genes Influencing Fillet Color in Rainbow Trout

Ahmed

Ali

Al-Tobasei

et al. 2022

Genes

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The visual appearance of the fish fillet is a significant determinant of consumers’ purchase decisions. Depending on the rainbow trout diet, a uniform bright white or reddish/pink fillet color is desirable. Factors affecting fillet color are complex, ranging from the ability of live fish to accumulate carotenoids in the muscle to preharvest environmental conditions, early postmortem muscle metabolism, and storage conditions. Identifying genetic markers of fillet color is a desirable goal but a challenging task for the aquaculture industry. This study used weighted, single-step GWAS to explore the genetic basis of fillet color variation in rainbow trout. We identified several SNP windows explaining up to 3.5%, 2.5%, and 1.6% of the additive genetic variance for fillet redness, yellowness, and whiteness, respectively. SNPs are located within genes implicated in carotenoid metabolism (β,β-carotene 15,15′-dioxygenase, retinol dehydrogenase) and myoglobin homeostasis (ATP synthase subunit β, mitochondrial (ATP5F1B)). These genes are involved in processes that influence muscle pigmentation and postmortem flesh coloration. Other identified genes are involved in the maintenance of muscle structural integrity (kelch protein 41b (klh41b), collagen α-1(XXVIII) chain (COL28A1), and cathepsin K (CTSK)) and protection against lipid oxidation (peroxiredoxin, superoxide dismutase 2 (SOD2), sestrin-1, Ubiquitin carboxyl-terminal hydrolase-10 (USP10)). A-to-G single-nucleotide polymorphism in β,β-carotene 15,15′-dioxygenase, and USP10 result in isoleucine-to-valine and proline-to-leucine non-synonymous amino acid substitutions, respectively. Our observation confirms that fillet color is a complex trait regulated by many genes involved in carotenoid metabolism, myoglobin homeostasis, protection against lipid oxidation, and maintenance of muscle structural integrity. The significant SNPs identified in this study could be prioritized via genomic selection in breeding programs to improve fillet color in rainbow trout.

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“…It has been reported that the pink-red color of the wild trout is originated from the plankton and benthic crustaceans which are the natural food of the fish (Choubert and Blanc, 1985), therefore it has been stated that a pigmentation source should be added to the diet of the cultured fish (Yuangsoi, Jintasataporn, Areechon & Tabthipwon, 2010;Shields & Lupatsch, 2012). However, synthetic pigment materials (astaxanthin and cantaxantine) are usually used for the red-pink color fillet in intensive trout culture (Ergün, Bircan, Türker & Baki, 2000;Lee, Pham, & Lee, 2010;Brown, Barnes, Parker, & Fletcher, 2016). These synthetic materials are receiving negative feedback by consumers (Pham, Byun, Kim, & Lee, 2014) as they increase the feed cost (Doolan, Booth, & Allan, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Baki¹,

Kerim²,

Öztürk³

et al. 2018

AquaSt

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Retention of Fillet Coloration in Rainbow Trout After Dietary Astaxanthin Cessation

Cited by 5 publications

References 18 publications

Astaxanthin: a powerful antioxidant used in aquaculture for coloration with aquatic animal health implications

Astaxanthin: a powerful antioxidant used in aquaculture for coloration with aquatic animal health implications

Weighted Single-Step GWAS Identifies Genes Influencing Fillet Color in Rainbow Trout

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