Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Determination of Astaxanthin, $\alpha$-Tocopherol and TBARS in the Liver and Muscle of Rainbow Trout Supplemented with Red Yeast Containing Astaxanthin

Astaxanthin을 포함한 Red Yeast를 급여한 무지개 송어 간과 근육의 Astaxanthin, $\alpha$-Tocopherol 및 지질과산화물 함량

  • 김해리 (서울대학교 식품영양학과) ;
  • 강지원 (서울대학교 식품영양학과)
  • Published : 1998.10.01
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Abstract

The concentrations of astaxanthin and $\alpha$-tocopherol were measured from the muscle of the rainbow trout(Oncorhynchus mykiss) that had been fed the red yeast(Phaffia rhodozyma) containing 0.2% astaxanthin for 7, 14 and 21 days. The effect of the astaxanthin supplementation for 21 days on peroxidation of liver and muscle lipids of the rainbow trouts was examined. The astaxanthin was found to be accumulated in the rainbow trout muscle when fed for 7 days with astaxanthin supplementation(80mg/kg diet) in the form of the red yeast and the content did not increase further when fed longer up to 21 days. Seven days supplementation of astaxanthin raised the rainbow trout muscle content of the astaxanthin to 17.3$\mu\textrm{g}$/g tissue from 11.8$\mu\textrm{g}$/g tissue in mature control group. Although the hepatic TBARS level was found to be significantly decreased, the astaxanthin supplementation did not alter the $\alpha$-tocopherol and TBARS contents of the rainbow trout muscle.

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