Comparison of the Retention Rates of Synthetic and Natural Astaxanthin in Feeds and Their Effects on Pigmentation, Growth, and Health in Rainbow Trout (Oncorhynchus mykiss)

Abstract

The coloring efficiency and physiological function of astaxanthin in fish vary with its regions. The aim of this study was to compare the retention rates of dietary astaxanthin from different sources and its effects on growth, pigmentation, and physiological function in Oncorhynchus mykiss. Fish were fed astaxanthin-supplemented diets (LP: 0.1% Lucantin® Pink CWD; CP: 0.1% Carophyll® Pink; EP: 0.1% Essention® Pink; PR: 1% Phaffia rhodozyma; HP: 1% Haematococcus pluvialis), or a diet without astaxanthin supplementation, for 56 days. Dietary astaxanthin enhanced pigmentation as well as the growth of the fish. The intestinal morphology of fish was improved, and the crude protein content of dorsal muscle significantly increased in fish fed with astaxanthin. Moreover, astaxanthin led to a decrease in total cholesterol levels and alanine aminotransferase and aspartate aminotransferase activity in plasma. Fish fed on the CP diet also produced the highest level of umami amino acids (aspartic acid and glutamic acid). Regarding antioxidant capacity, astaxanthin increased Nrf2/HO-1 signaling and antioxidant enzyme activity. Innate immune responses, including lysozyme and complement systems, were also stimulated by astaxanthin. Lucantin® Pink CWD had the highest stability in feed and achieved the best pigmentation, Essention® Pink performed best in growth promotion and Carophyll® Pink resulted in the best flesh quality. H. pluvialis was the astaxanthin source for achieving the best antioxidant properties and immunity of O. mykiss.

Effects of Different Astaxanthin Sources on Fillet Coloration and Energy Deposition in Rainbow Trout (Oncorhynchus mykiss)

“…However, in this study, the addition of 100 mg/kg astaxanthin from WUHPA and CSA did not have a significant impact on these flavor-presenting amino acids. Similarly, there was no significant effect on these amino acids when 1% H. pluvialis was included in the diets for rainbow trout [37].…”

“…In this study, dietary inclusion of 100 mg/kg astaxanthin significantly decreased the threonine content in rainbow trout fillet. Conversely, a previous study indicated that the threonine content in the dorsal fillet of rainbow trout increased with the dietary addition of 1% H. pluvialis [37]. The amino acids responsible for flavor and taste typically include glutamic acid, aspartic acid, phenylalanine, alanine, and glycine [36,38].…”

“…Additionally, red porgy (P. pagrus) liver showed increased levels of 20 : 5n-3 and 22 : 6n-3 with CAS supplementation [40]. In contrast, astaxanthin from H. pluvialis decreased the levels of 18 : 3n-3, 20 : 5n-3, 22 : 6n-3, and 18 : 2n-6 in the abdominal fillet of rainbow trout [37]. The variations in results across studies may be attributed to factors such as fish species, growth stage, and tissue type, indicating the need for further research.…”

Comparison of Body Characteristics, Carotenoid Composition, and Nutritional Quality of Chinese Mitten Crab (Eriocheir sinensis) with Different Hepatopancreas Redness

“…Dietary astaxanthin may regulate the amino acid metabolism of the hepatopancreas in Exopalaemon carinicauda [33]. In fish, Carophyll ® pink increased the level of umami amino acids (Asp and Glu) [34]. However, further research is required to determine whether carotenoids are the direct reasons for amino acid changes.…”

Đánh giá hiệu quả của astaxanthin từ copepoda trong việc tăng cường màu sắc ở cá khoang cổ nemo (<i>Amphiprion ocellaris</i>)

“…Một số nghiên cứu trước đây cũng từng đề cập đến vấn đề này. Cụ thể, việc bổ sung carotenoids giúp tăng màu đỏ và vàng nhưng lại gây tác dụng phụ làm tối màu da ở các loài cá vẹt đỏ Vieja melanurus ♀ × Amphilophus citrinellus ♂, cá dĩa Symphysodon spp., cá tráp đỏ Pagrus pagrus và cá hồi vân Oncorhynchus mykiss [18,23,29,38]. Như vậy, có thể thấy rằng vẫn còn nhiều vấn đề cần làm rõ liên quan đến tác động của astaxanthin bổ sung lên cá khoang cổ nemo, tập trung vào các cơ chế chuyển hóa, hấp thu, đặc biệt là con đường chuyển hóa từ astaxanthin bổ sung thành các sản phẩm trung gian như zeaxanthin và canthaxanthin tích lũy trong cơ thể loài cá này.…”