u l. - Memorial University of Newfoundland
sup p lied in their d ie t for m ax
Morine foods serve asn richsource o
an Important role as taste- and fla
subsequent release of fatty acids.
food colorant groups with widesprea
Table 4 . Carotenoid p i gme nts in
Flesh pigmentation is particularly
Th ere was no significant differenc
lipids . Appa re nt digestibil ity
Tah le 5. Ca rotenoi d content of A
used to det ermine relative content
. Skin pigment The carotenoid pigme
18.104.22.168 lndlvidual pfgments Individ
4.1 Results CHAPTER 4. RESULTS AND
(Fig. 2C). As in the case of FeR .
density of 50 kglm) increased signi
amou nt of saturated fat in fish. b
40 kg/m 3 50 kg/m 3 MUFA 38.71 % 75
Tab le 14. The Hunte r LO, e", b" v
Table IS. Total caro te noid conten
Tab le 17. Co mpos ition of caroten
., 0.2 "'":cr: 0 .1 o Ul 01 -e ' 50
investigators have reported that th
The hcpatoscm mic index (IISI) of A
co n tent was due to a n extens ive
the re sults w ere ve ry close. but
The h igh amountof 20 :5and 22:6pre
(Storebakkc n and No, 1992). Theref
den sity o f 40 kg/m '. Aller II we
elative amounts of polyunsaturated
10 provide sufficient amounts of' t
T.W. Good win (Eds.), Carotenoid Ch
Animal Ecol., 46:6 J7-632. Crozier.
of solvent systems. J. Food Sci.. 5
C hapman and Hall , London . 377 pp
Identification of astaxauthin in Sc
Magazine. September/October. 1988.
and culture method s. and those in
artificially reared Atlantic salmon
transformation. J. Exp. Zoo l., 236
eproductive cycle of the brown trou
the flesh carotcnolds of Atlantic s
Weather lcy. A.H.• and Gill. H.S.
co nversion . 8/111. Jap. Soc. Sci.