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Effect of dietary canthaxanthin on the growth and lipid composition of red porgy ( Pagrus pagrus )
Author(s) -
Kalinowski Carmen Tatiana,
Socorro Juan,
Robaina Lidia Ester
Publication year - 2015
Publication title -
aquaculture research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.646
H-Index - 89
eISSN - 1365-2109
pISSN - 1355-557X
DOI - 10.1111/are.12245
Subject(s) - canthaxanthin , biology , carotenoid , composition (language) , polyunsaturated fatty acid , cholesterol , food science , zoology , medicine , astaxanthin , endocrinology , biochemistry , fatty acid , linguistics , philosophy
A 24‐week feeding trial was conducted to study the possible effect of dietary canthaxanthin on red porgy growth and lipid composition. Two triplicate groups were established to test two experimental diets: (1) Control group fed a diet with no added carotenoids, and (2) canthaxanthin group ( CTX 100) fed a diet with 100 mg of synthetic canthaxanthin per kilogram of diet ( CTX ). Final and eviscerated weight were increased ( P < 0.05) in the CTX 100 treatment. The rest of growth performance parameters were not affected by the CTX diet. Whole‐fish total lipid content was decreased ( P < 0.05) in CTX 100 fish. In the liver, total lipids were not affected; however, saturated fatty acids in CTX 100 treatment were significantly lower together with a higher n‐3 PUFA and a lower n‐6 PUFA , therefore increasing the n‐3/n‐6 ratio. Liver histology of CTX 100 fish revealed decreased lipid vacuolization thus, significantly lowering hepatocyte area. In the muscle, total lipids were not affected. Similar to the liver, an increase of n‐3 PUFA and decrease n‐6 PUFA , led to a significant increase of the n‐3/n‐6 ratio. Concerning plasma, only total cholesterol ( TC ) was significantly affected by the CTX diet. Dietary canthaxanthin has an effect on red porgy lipid composition.