Effects of various dietary factors on astaxanthin absorption in Atlantic salmon (Salmo salar)

Abstract

The experiment was designed to investigate the dietary factors that might enhance or interfere with astaxanthin (Ax) absorption in salmon including potentially interfering factors such as certain carotenoids (zeaxanthin and lutein), plant sterols, fibre and enhancing compounds such as cholesterol and vitamin E. Two hundred and eighty‐eight salmon (778 ± 78 g) were reared in sea water under controlled conditions and fed practical experimental diets. The experimental diets were supplemented with 40 mg Ax kg−1, in addition to various dietary factors, including cholesterol (2%), vitamin E (450 IU kg−1), wheat bran (5%), lutein (40 mg kg−1), zeaxanthin (40 mg kg−1) and phytosterol (2%). After 26 days of feeding, blood was collected and plasma was separated to determine the plasma Ax concentration. Ax was not detected in the plasma of fish fed the non‐pigmented diet. Fish fed diet containing 2% cholesterol significantly improved Ax absorption, which was reflected in the higher Ax concentration in plasma of Atlantic salmon. Other supplements including vitamin E, wheat bran, lutein, zeaxanthin and phytosterols in diet had no significant effect on plasma Ax concentration. Fish fed diet containing 2% cholesterol significantly increased cholesterol concentration in fish plasma. Phytosterol had no benefit to lower cholesterol plasma level in fish fed 2% phytosterol‐supplemented diet.

Inclusion ofPalmaria palmata(red seaweed) in Atlantic salmon diets: effects on the quality, shelf-life parameters and sensory properties of fresh and cooked salmon fillets

“…In the present study, the carotenoid profile (lutein, α ‐ and β ‐carotene) exclusive to P. palmata was not sufficient to increase surface redness of the salmon fillets, but the carotenoids did enhance surface yellowness. In recent years, fish feed ingredients have included many plant sources such as maize gluten with significant amounts of yellow pigments from carotenoids such as lutein and zeaxanthin . Similarly, canthaxanthin, sometimes used in farmed salmon feed, imparts an orange colour to salmon flesh and is therefore used in conjunction with astaxanthin to achieve desired final red/pink pigmentation .…”

Astaxanthin as feed supplement in aquatic animals

“…; Chimsung et al . ). The apparent digestibility coefficients (ADC) of astaxanthin reported in salmonid fish were 30–90% (Bjerkeng & Berge ; Ytrestoyl et al .…”

Carotenoid Deposition in Plant And Animal Foods and Its Impact on Bioavailability

“…In agreement, extremely high concentrations in plasma and flesh can be reached by injecting high carotenoid doses into the intraperitoneal tissue of the fish (Ytrestøyl andBjerkeng, 2007, Maltby et al, 2003). However, the clear mechanism of carotenoid deposition in the salmonid muscle remains unknown to date (Chimsung et al, 2012).…”