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Dietary Pigmentation and Deposition of α‐Tocopherol and Carotenoids in Rainbow Trout Muscle and Liver Tissue
Author(s) -
Akhtar Pervaiz,
Gray J. Ian,
Cooper Thomas H.,
Garling Donald L.,
Booren Alden M.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15872.x
Subject(s) - canthaxanthin , rainbow trout , carotenoid , flesh , lightness , trout , tocopherol , food science , pigment , chemistry , tocopheryl acetate , biology , antioxidant , biochemistry , fish <actinopterygii> , vitamin e , fishery , astaxanthin , physics , organic chemistry , optics
Rainbow trout (Oncorhynchus mykiss) were fed diets supplemented with canthaxanthin, oleoresin paprika and α‐tocopherol. Canthaxanthin was more efficiently absorbed (3.8–7.9 mg/kg) in the flesh of rainbow trout than the paprika carotenoids (2.4–3.1 mg/kg). With increased pigmentation, decrease in lightness (L*) and hue angle, and increase in redness (a*) of the muscle were observed. Canthaxanthin produced more desirable reddish‐pink color. Deposition of α‐tocopherol in liver and muscle tissue increased with increase in dietary α‐tocopheryl acetate. Fish receiving lower α‐tocopheryl acetate reached maximum deposition levels earlier than those fed higher levels. There was no effect of α‐tocopherol and carotenoid levels on muscle fatty acid composition.