Dietary Pigmentation and Deposition of α-Tocopherol and Carotenoids in Rainbow Trout Muscle and Liver Tissue |
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Authors: | Pervaiz Akhtar J. Ian Gray Thomas H. Cooper Donald L. Garling Alden M. Booren |
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Affiliation: | Authors Akhtar, Gray, Garling, and Booren are affiliated with the Dept. of Food Science &Human Nutrition, Michigan State Univ., East Lansing, MI 48824.;Author Cooper is with Kalsec Inc., Box 50511, Kalamazoo, MI 49005. |
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Abstract: | Rainbow trout (Oncorhynchus mykiss) were fed diets supplemented with canthaxanthin, oleoresin paprika and α-tocopherol. Canthaxanthin was more efficiently absorbed (3.8–7.9 mg/kg) in the flesh of rainbow trout than the paprika carotenoids (2.4–3.1 mg/kg). With increased pigmentation, decrease in lightness (L*) and hue angle, and increase in redness (a*) of the muscle were observed. Canthaxanthin produced more desirable reddish-pink color. Deposition of α-tocopherol in liver and muscle tissue increased with increase in dietary α-tocopheryl acetate. Fish receiving lower α-tocopheryl acetate reached maximum deposition levels earlier than those fed higher levels. There was no effect of α-tocopherol and carotenoid levels on muscle fatty acid composition. |
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Keywords: | Rainbow trout canthaxanthin paprika α-tocopherol pigmentation |
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