Effects Of Carotenoids On The Pigmentation And Antioxidation Of Rainbow Trout(Oncorhynchus Mykiss), Goldfish(Carassius Auratus ) And Cyprinus Carpio

Exp.1 Effects of E/Z isomers and coating materials of astaxanthin products on the pigmentation and antioxidation of rainbow trout Oncorhynchus mykissThe objective of the present study was to compare the effects of four astaxanthin preparations with different ratio of E/Z(trans/cis) isomers and product coating materials on the pigmentation and antioxidation properties of rainbow trout. Five diets were designed, including the basal diet that lacked astaxanthin supplementation and astaxanthin supplementation from four astaxanthin products(100 mg kg-1 diet), such as BASF(79% All-E, gelatin coated), Wisdom-B(85% All-E, gelatin coated), Wisdom-C(94% All-E, carrageenan coated) and Wisdom-D(94%All-E, gelatin coated), and then fed to rainbow trout with an initial body weight of 18.1 g for 4 weeks. Results showed that there was no significant differences in growth among the groups(P >0.05). The astaxanthin content, redness and yellowness of flesh of rainbow trout fed astaxanthin supplemented diets at the 2nd and 4th week, were all higher than those of control group(P <0.05). Among these astaxanthin supplemented groups, the Wisdom-B group had the highest redness value and astaxanthin content in flesh. The astaxanthin supplemented groups had significantly lower flesh frozen loss and malondialdehyde(MDA) level, and higher serum carotenoid level than the control group at the 4th week(P <0.05). The serum inhibition ability of –OH was improved by the supplementation of BASF, Wisdom-B and Wisdom-D(P <0.05), and the serum MDA level and flesh drip loss at the 4h were reduced by the supplementation of Wisdom-B, C and D(P <0.05), but the reduced flesh drip loss at the 8h was observed only in the group of Wisdom-B, compared to the control at the 4th week. The results indicated that the supplementation of 100 mg kg-1 astaxanthin to the diet could improve the flesh redness and antioxidation abilities. The ration of E/Z isomers and properties of coating materials of astaxanthin preparations influenced the pigmentation and antioxidation properties of rainbow trout, and Wisdom-B(85%All-E, gelatin coated) had a better pigmentation effect on the flesh than other astaxanthin preparations.Exp.2 Effects of carotenoids on the pigmentation and antioxidation of goldfish(Carassius auratus)The objective of the present study was to compare the effects of four carotenoids preparations on the pigmentation and antioxidation properties of goldfish. Five diets were designed, including the basal diet that lacked carotenoids supplementation and carotenoids supplementation from four carotenoids products or natural raw materials rich in carotenoids(100 mg kg-1 diet), such as xanthophyll, canthaxanthin, astaxanthin and haematococcus pluvialis, and then fed to goldfish with an initial body weight of 17.5 g for 8 weeks. Results showed that there was no significant differences in growth performance among the groups(P >0.05). The body redness of the astaxanthin and haematococcus pluvialis groups were both higher than this of control group and other carotenoids supplemented groups(P <0.05), and the xanthophyll group had the highest body yellowness value while the redness value of body and flesh of astaxanthin group were highest. The astaxanthin content of scales and skin of carotenoids supplemented groups were all higher than those of control group(P <0.05), the astaxanthin content of scales: astaxanthin group > xanthophylls and haematococcus pluvialis groups > canthaxanthin group(P <0.05). The carotenoids supplemented groups had significantly lower liver malondialdehyde(MDA) level, and higher liver total antioxidant capacity(T-AOC) than the control group(P <0.05). The results indicated that the supplementation of 100 mg kg-1 xanthophyll, canthaxanthin, astaxanthin and haematococcus pluvialis to the diet could improve the antioxidation abilities, only astaxanthin and haematococcus pluvialis could improve the body color. Xanthophyll and canthaxanthin may be converted into astaxanthin, but the conversion rate is not high, and the effects of pigmentation and antioxidation of astaxanthin significantly higher than these of xanthophylls and canthaxanthin.Exp.3 Effects of astaxanthin and capsanthin on the pigmentation and antioxidation of goldfish(Carassius auratus) and Cyprinus carpioThe objective of the present study was to compare the effects of astaxanthin and capsanthin on the pigmentation and antioxidation properties of goldfish and cyprinus carpio. Both goldfish and crucian carp were respectively designed three diets, including the basal diet that lacked carotenoids supplementation and carotenoids supplementation from astaxanthin and capsanthin products(100 mg kg-1 diet), and then fed to goldfish with an initial body weight of 17.5 g and cyprinus carpio with an initial body weight of 160.5g for 8 weeks. Results showed that there was no significant differences in growth performance among the groups(P<0.05). The body redness of the astaxanthin and capsanthin groups of goldfish and cyprinus carpio were all higher than this of control group(P<0.05), the astaxanthin group had the highest redness and yellowness value in body and flesh of goldfish, and the capsanthin group of cyprinus carpio had had the highest redness value in body. The carotenoids supplemented groups of both goldfish and Cyprinus carpio had significantly lower serum and liver malondialdehyde(MDA) level, and higher total antioxidant capacity(T-AOC) than the control group(P<0.05). The results indicated that the supplementation of 100 mg kg-1 astaxanthin and capsanthin to the diet could improve the body redness and antioxidation abilities. The pigmentation effect of capsanthin is similar to that of astaxanthin.