Effects of Dietary Inclusion of Astaxanthin on Growth, Muscle Pigmentation and Antioxidant Capacity of Juvenile Rainbow Trout (Oncorhynchus mykiss)

  • Rahman, Md Mostafizur (Department of Marine Bioscience and Technology, Gangneung-Wonju National University) ;
  • Khosravi, Sanaz (Department of Marine Bioscience and Technology, Gangneung-Wonju National University) ;
  • Chang, Kyung Hoon (CJ Food Ingredients Research and Developement Center, CJ CheilJedang) ;
  • Lee, Sang-Min (Department of Marine Bioscience and Technology, Gangneung-Wonju National University)
  • Received : 2016.03.15
  • Accepted : 2016.06.13
  • Published : 2016.09.30


This study was designed to investigate the effects of dietary astaxanthin levels on growth performance, feed utilization, muscle pigmentation, and antioxidant capacity in juvenile rainbow trout. Four experimental diets were formulated to contain 0, 50, 75, and 100 mg/kg astaxanthin (designed as AX0, AX50, AX75, and AX100). Each diet was fed to triplicate groups of fish (18.5 g/fish) for 10 weeks. Growth performance and muscle composition of fish were not affected by dietary astaxanthin levels. Total carotenoid concentration in the muscle of fish fed the AX50 diet was higher than that of fish fed the AX0 diet, but no significant differences were observed between these fish and those fed the AX75 and AX100 diets. Muscle astaxanthin content increased with increased astaxanthin in the diet. Deposition of astaxanthin in the flesh resulted in a decrease in lightness and an increase in redness and yellowness. The fillets from trout fed the AX75 diet had significantly lower lightness than trout fed the AX50 and AX100 diets. Fish fed the AX50 and AX75 diets showed significantly lower catalase activity than those fed the control diet. Total antioxidant status increased significantly in all astaxanthin supplemented groups when compared to the control group. Superoxide dismutase activity was significantly decreased in fish fed the AX50 diet compared to fish fed the AX0 diet. These findings suggest that while fillet pigmentation increased with increasing dietary astaxanthin concentration, indices of fish antioxidant capacity may not be affected in a dose dependent manner.


Supported by : Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET)


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