Astaxanthin digestibility as affected by ration levels for Atlantic salmon, Salmo salar

Ytrestøyl, Trine; Struksnæs, G.; Rørvik, Kjell‐Arne; Koppe, Wolfgang; Bjerkeng, Björn

doi:10.1016/j.aquaculture.2006.06.046

Cited by 32 publications

(19 citation statements)

References 62 publications

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“…The same analytical conditions were used to analyze all feces samples. The body weight of the fish was 460 g in Ytrestøyl et al 2005, 2200 g in Ytrestøyl et al 2006, and 1,300 g in the present study.…”

Section: Figuresupporting

confidence: 39%

“…A six-day period was considered sufficient for the ADCs of the fish to respond to the change in ration level (cf. Ytrestøyl et al, 2006). General precautions for treatment of carotenoids were taken during storage and handling of carotenoid samples (Schiedt & Liaaen-Jensen 1995).…”

Section: Methodsmentioning

confidence: 99%

“…The water temperature was around 8 • C in the trials used for plotting the regression line in Figure 2, and the proximate compositions of the experimental diets were similar with respect to the contents of fat, starch, energy, and dry matter. The carotenoid content in the diets were 40 (Ytrestøyl et al 2005) and 47 (Ytrestøyl et al 2006) ppm in two of the trials, and 75 ppm in the present trial. The digestibility of carotenoids may consequently have been somewhat lower in the present experiment than the former, because the utilization of carotenoids in salmonid fishes decreases with increasing dietary carotenoid concentration (Torrissen et al 1990;Bjerkeng, Storebakken, & Liaaen-Jensen 1990;Choubert & Storebakken 1996).…”

Section: Figurementioning

confidence: 95%

“…Data were collected in three separate trials: • = data from Ytrestøyl et al 2005; • = data from Ytrestøyl et al 2006;and = data from the present study. The water temperature was 8 • C in all experiments.…”

Section: Figurementioning

confidence: 99%

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How Apparent Digestibility of Carotenoids, Macronutrients, and Minerals are Differently Affected by Ration Level in Atlantic Salmon,Salmo Salar

Rørvik

Ytrestøyl

Lundberg

et al. 2010

Journal of Applied Aquaculture

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The main objective of this field experiment was to investigate whether ration level affected utilization of carotenoids, macronutrients, and minerals in 1,300 g Atlantic salmon (Salmo salar) during rapid growth. Salmon fed ration levels of either 1.2% or 0.6% of biomass of a commercial diet supplemented with astaxanthin and canthaxanthin (37 and 39 mg kg −1 , respectively) in two consecutive 6-day feeding periods had carotenoid digestibility coefficients of 11.8% and 32.1% at the high and low feed rations, respectively. Thus, low carotenoid digestibility, but good macronutrient digestibility, may explain poor pigmentation and good feed conversion in rapidly growing salmon. Practical implications are illustrated.

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Section: Figuresupporting

confidence: 39%

Section: Methodsmentioning

confidence: 99%

Section: Figurementioning

confidence: 95%

Section: Figurementioning

confidence: 99%

See 2 more Smart Citations

How Apparent Digestibility of Carotenoids, Macronutrients, and Minerals are Differently Affected by Ration Level in Atlantic Salmon,Salmo Salar

Rørvik

Ytrestøyl

Lundberg

et al. 2010

Journal of Applied Aquaculture

Self Cite

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“…Pigmentation may have been partly genetically determined, since it has been demonstrated that salmonid strains differing in growth rate, sexual maturation, age at slaughter, structure and chemical composition of muscle, show variations in pigment deposition (Storebakken and Kyoon No, 1992;Bjerkeng, 2000). Ytrestøyl et al (2006) found that in salmon the fast growth was associated with lower muscle concentrations of astaxanthin due to lower pigment digestion. Indeed, the slowest-growing strains (Table 2), IT1 and UK, were the reddest (Table 4).…”

Section: Strains and Farms Effect On Trout Filletsmentioning

confidence: 99%

Physico-Chemical Traits of Raw and Cooked Fillets of Rainbow Trout(Oncorhynchus Mykiss)from Different Strains and Farms

Martelli

Franci

Lupi

et al. 2014

Italian Journal of Animal Science

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Fillets and cooking yields, water holding capacity, textural properties, colour, proximate composition, collagen and fatty acids of five strains (IT1, IT2, IT3, USA, UK) of rainbow trout, Oncorhynchus mykiss, reared in three farms (F1, F2, F3), were measured before and after cooking. Physico-chemical parameters of the strains greatly differed both in raw and cooked state. IT2 and USA recorded the highest yields. IT2 distinguished from the other strains, showing lowest values of hardness, chewiness, gumminess and springiness. It also had brighter and less pigmented flesh with low fat, mainly in the raw state. USA strain showed the most valuable traits in terms of texture and colour, and had higher fat and collagen content in flesh. The physico-chemical profile of each strain was differently modified by cooking. USA strain maintained a positive texture and colour profile after cooking and its quality was the best.

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Carotenoids in Aquaculture: Fish and Crustaceans

Bjerkeng

Carotenoids

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Astaxanthin digestibility as affected by ration levels for Atlantic salmon, Salmo salar

Cited by 32 publications

References 62 publications

How Apparent Digestibility of Carotenoids, Macronutrients, and Minerals are Differently Affected by Ration Level in Atlantic Salmon,Salmo Salar

How Apparent Digestibility of Carotenoids, Macronutrients, and Minerals are Differently Affected by Ration Level in Atlantic Salmon,Salmo Salar

Physico-Chemical Traits of Raw and Cooked Fillets of Rainbow Trout(Oncorhynchus Mykiss)from Different Strains and Farms

Carotenoids in Aquaculture: Fish and Crustaceans

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