Color of Raw, Frozen, and Smoked Fillets of Rainbow Trout (<i>Oncorhynchus mykiss</i>) Fed Diets Supplemented with Astaxanthin and Saponified Red Chilli (<i>Capsicum annuum</i>) Extracts

Arredondo‐Figueroa, José Luis; Mora, Genoveva Ingle de la; Palafox, Jesús Trinidad Ponce; Barriga-Sosa, Irene de los A.; Vernon‐Carter, E.J.

doi:10.1300/j030v16n01_04

Cited by 6 publications

(2 citation statements)

References 20 publications

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“…For example, it was found that capsicum oil (1 mg/kg) had positive impacts on growth, hematological parameters, and serum biochemical indices in trout fries (Parrino et al, 2020). Moreover, the dietary impacts of saponified C. annuum extract (Arredondo‐Figueroa et al, 2007) and CAO (Ingle de la Mora et al, 2006) on the pigmentation and fillet color of rainbow have been demonstrated. Dietary supplementation with paprika oleoresin (60 mg/kg) induced good coloration of ornamental dwarf cichlid (Harpaz & Padowicz, 2007).…”

Section: Introductionmentioning

confidence: 99%

The effects of Capsicum annuum oleoresin, as a dietary carotenoid, on growth, gut microbiome, intestinal histomorphometry, and sensory characteristics of Oncorhynchus mykiss

Yilmaz,

Çelik,

Ergün

et al. 2023

J World Aquaculture Soc

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This study was designed to explore the dietary effects of Capsicum annuum oleoresin (CAO) on growth, body composition, sensory characteristics, gut microbiome, and intestinal histomorphometry of rainbow trout. Fish (195.13 ± 1.55 g) were fed diets with various CAO levels (0.0‐Control, 7.0‐ g kg −1 C7, 14.0 g kg −1 ‐C14, 21.0 g kg −1‐C21, and 28.0 g kg −1‐C28) for a 30‐day period. Results revealed that the maximum growth was achieved in C7 and C14 groups. Nevertheless, the growth parameters were similar in other groups compared to the control. Moreover, there were significant increases in dry matter and crude lipid contents in all CAO groups compared with the controls. The mean abundances (%) of the prevalent bacteria at the genus level in the intestinal trout samples presented no significant changes among the test groups. Dietary CAO significantly changed the intestinal histological structure, and was manifested by an increased number of goblet cells in the CAO‐supplied groups. However, there were intestinal villus epithelial deformations associated with increasing dietary CAO, and were most prominent in the C28 group. The sensory attributes of cooked trout fillets showed that capsicum's pungent odor and taste was evident in the C14 group and subsequently increased with increasing dietary CAO levels. Accordingly, the results showed, for the first time, that dietary CAO at levels (7–14 g kg−1) can enhance the growth of rainbow trout without negative effects on the sensory characters and gut health.

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Section: Introductionmentioning

confidence: 99%

The effects of Capsicum annuum oleoresin, as a dietary carotenoid, on growth, gut microbiome, intestinal histomorphometry, and sensory characteristics of Oncorhynchus mykiss

Yilmaz,

Çelik,

Ergün

et al. 2023

J World Aquaculture Soc

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“…Rainbow trout flesh will typically be less reddish or whitish when the diet is not supplemented with carotenoids, as salmonids cannot synthesize carotenoids de novo [ 16 ]. 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.…”

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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Duration, day, and hour postmortem influence the color of farmed Atlantic salmon: Insights into phenotypic measurements

Langille,

Sae-Lim,

Boison

et al. 2025

Aquaculture

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Color of Raw, Frozen, and Smoked Fillets of Rainbow Trout (Oncorhynchus mykiss) Fed Diets Supplemented with Astaxanthin and Saponified Red Chilli (Capsicum annuum) Extracts

Abstract: Rainbow trout (Oncorhynchus mykiss) were fed diets supplemented with astaxanthin and saponified red chilli extracts. Raw fillets

Cited by 6 publications

References 20 publications

The effects of Capsicum annuum oleoresin, as a dietary carotenoid, on growth, gut microbiome, intestinal histomorphometry, and sensory characteristics of Oncorhynchus mykiss

The effects of Capsicum annuum oleoresin, as a dietary carotenoid, on growth, gut microbiome, intestinal histomorphometry, and sensory characteristics of Oncorhynchus mykiss

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

Duration, day, and hour postmortem influence the color of farmed Atlantic salmon: Insights into phenotypic measurements

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