Pigment Reduction in Corn Gluten Meal and Its Effects on Muscle ...

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TablesTable 4. 1 - Formulation, analyzed proximate composition <strong>and</strong> pigment content of experimentaldietsIngredients Diet 10%CGMDiet 24%CGMDiet 39%CGMDiet 412%CGMDiet 514%CGMDiet 618%CGMDiet 7 aCommercial10% CGMFish meal, herr<strong>in</strong>g 16.0 12.0 16.0 12.0 8.0 16.0 -<strong>Corn</strong> gluten meal 0.0 4.0 9.0 11.5 13.7 18.0 -Soy prote<strong>in</strong> concentrate 18.0 0.0 9.0 11.5 13.8 0.0 -Poultry by-product meal 18.0 18.0 18.0 18.0 18.0 18.0 -Feather meal 6.0 15.0 6.0 6.0 6.0 6.0 -Blood meal, spray-dried 0.0 4.0 0.0 0.0 0.0 0.0 -Wheat, gra<strong>in</strong> 10.7 15.7 10.7 9.3 8.4 10.7 -Soybean meal, 52%CP 10.0 10.0 10.0 10.0 10.0 10.0 -Fish oil 11.0 11.0 11.0 11.4 11.8 11.0 -Canola oil 7.0 7.0 7.0 7.0 7.0 7.0 -Vitam<strong>in</strong> premix b 1.1 1.1 1.1 1.1 1.1 1.1 -Bio-Lys® (52% lys<strong>in</strong>e) 1.0 1.0 1.0 1.0 1.0 1.0 -DL-Methion<strong>in</strong>e 0.2 0.2 0.2 0.2 0.2 0.2 -Chol<strong>in</strong>e chloride 0.3 0.3 0.3 0.3 0.3 0.3 -M<strong>in</strong>eral premix c 0.2 0.2 0.2 0.2 0.2 0.2 -NaCl 0.3 0.3 0.3 0.3 0.3 0.3 -Rovimix stay-C (25%) 0.09 0.09 0.09 0.09 0.09 0.09 -Carophyll® p<strong>in</strong>k0.063 0.063 0.063 0.063 0.063 0.063 -(8% astaxanth<strong>in</strong>)89
Proximate composition (analysed), dry matter basisDry matter 89.9 90.6 90.7 90.7 90.2 90.4 90.4Crude prote<strong>in</strong> 52.2 51.3 51.6 51.4 51.7 50.7 51.5Lipids 18.0 18.9 17.5 18.4 18.2 18.2 18.8Ash 8.3 7.2 7.5 7.2 6.8 7.3 8.5Energy (MJ kg -1 ) 19.0 19.3 19.0 19.2 19.3 19.2 19.1<strong>Pigment</strong> concentration (mg kg -1 ) (analysed), dry matter basisAll-E-astaxanth<strong>in</strong> 49 43 41 53 54 46 43Astaxanth<strong>in</strong> isomers d 4 6 4 6 6 5 6All-E-lute<strong>in</strong> 2 3 7 9 11 15 9Lute<strong>in</strong> isomers e ND h N 3 3 4 6 3All-E-zeaxanth<strong>in</strong> 9 10 11 13 16 17 13Zeaxanth<strong>in</strong> isomers f ND 11 1 13 15 3 14All-E-β-cryptoxanth<strong>in</strong> ND ND 1 1 1 2 NDAll-E- β-carotene ND ND 1 1 1 2 1β-Carotene isomers g ND ND 2 2 3 3 2aCommercial feed conta<strong>in</strong><strong>in</strong>g 10% CGM.bVitam<strong>in</strong> premix. Provided per kg of diet = ret<strong>in</strong>yl acetate (vitam<strong>in</strong> A), 75 mg; cholecalciferol(vitam<strong>in</strong> D3), 60 mg; dl-a-tocopherol-acetate (vitam<strong>in</strong> E), 300 mg; menadione Na-bisulfate(vitam<strong>in</strong> K), 1.5 mg; cyanocobalam<strong>in</strong>e (vitam<strong>in</strong> B12), 30 mg; ascorbic acid monophos. (vitam<strong>in</strong>C), 300 mg; D-biot<strong>in</strong>, 210 mg; chol<strong>in</strong>e chloride, 3448 mg; folic acid, 1.5 mg; niac<strong>in</strong>, 15 mg;calcium-d-pantothenate, 33 mg; pyridox<strong>in</strong>e –HCl, 7.5 mg; riboflav<strong>in</strong>, 9 mg; thiam<strong>in</strong>-HCl, 1.5mg.90
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Pigment Re
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ingredients. Furth
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Thanks to all my colleagues, friend
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2.10.1 Enzymatic treatments .......
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LIST OF TABLESTable 3. 1 - Factors
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LIST OF FIGURESFigure 2. 1 - Molecu
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Ingredients commonly in</st
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CHAPTER - 2 LITERATURE REVIEW2.1 In
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leached when 5% of soy flour as LOX
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deep and fast glyc
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observed in ra<str
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Chylomicron constituents are remove
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Muscle growth in r
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2.7.2 Corn gluten
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2010). However, due to its imbalanc
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No differences in
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supplemented with 42% of a vegetabl
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Soybean seeds are the richest known
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2.10.1.4 Bleaching
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2.11 ConclusionInclusion of <strong
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4.0%*68%* 5.6%* 12%* 3.5%* 6.5%*Fig
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Figure 2. 4 - Schematic representat
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3.1 IntroductionThe characteristic
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many factors such as LOX source lev
Page 49 and 50: During the 12-week
Page 51 and 52: 3.2.3 Analytical methodsDry matter
Page 53 and 54: solution was generated by mix<stron
Page 55 and 56: 3.2.4 Statistical analysisData from
Page 57 and 58: Factors defined as
Page 59 and 60: chromatography). Relative amounts o
Page 61 and 62: After carotenoids are absorbed thro
Page 63 and 64: and ended up <stro
Page 65 and 66: Table 3. 2 - Experimental design us
Page 67 and 68: Table 3. 4 - Analysed proximate com
Page 69 and 70: Proximate composition (Analysed; dr
Page 71 and 72: Table 3. 7 - Lipoxygenase activity
Page 73 and 74: 18 1 0 -1 0 120 15 0 10 2519 -1 0 1
Page 75 and 76: Table 3. 10 - HPLC carotenoid profi
Page 77 and 78: Table 3. 12 - Retain</stron
Page 79 and 80: Table 3. 14 - Fillet carotenoid con
Page 81 and 82: Total yellow pigment(mg•kg -1 )25
Page 83 and 84: Figure 3. 4 - Growth curve of ra<st
Page 85 and 86: effects of dietary CGM and<
Page 87 and 88: soybean meal in a
Page 89 and 90: were randomly samp
Page 91 and 92: An aliquot (1 ml) of chloroform low
Page 93 and 94: Retained nitrogen
Page 95 and 96: significant (p
Page 97 and 98: Values for all-trans astaxanth<stro
Page 99: previous reports where colour attri
Page 103 and 104: Table 4. 2 - Growth performance of
Page 105 and 106: Table 4. 3 - Carcass chemical proxi
Page 107 and 108: Table 4. 4 - Retain</strong
Page 109 and 110: Table 4. 5 - Pigment</stron
Page 111 and 112: Table 4. 6 - Colour attributes <str
Page 113 and 114: FiguresFigure 4. 1 - Growth curves
Page 115 and 116: Figure 4. 3 - Muscle colour attribu
Page 117 and 118: the effects of dietary reduced-caro
Page 119 and 120: astaxanthin deposi
Page 121 and 122: After steeping, ke
Page 123 and 124: 0.9994 and 0.9999,
Page 125 and 126: under acidic and a
Page 127 and 128: oxidation within t
Page 129 and 130: colour difference usin</str
Page 131 and 132: TablesTable 5. 1 - Analyzed proxima
Page 133 and 134: Effects of
Page 141 and 142: Data are mean (n=2).a Steepwater pH
Page 143 and 144: CHAPTER - 6 GENERAL DISCUSSIONCurre
Page 145 and 146: significant reduction in</s
Page 147 and 148: Reduction of pigme
Page 149 and 150: though wheat gluten meal conta<stro
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BibliographyAas, G.H., Storebakken,
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Bjerkeng, B., Hatlen, B., Wathne, E
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Choubert, G., Cravedi, J., Laurenti
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Fauconneau, B., Andre, S., Chmaitil
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Johnston, I., Li, X., Vieira, V., N
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Li, M.H., Oberle, D.F., Lucas, P.M.
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Peter, C.M., Han, Y., Bolin
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Skonberg, D.I., Hardy, R.W., Barrow
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Ytrestoyl, T., Struksnæs, G., Kopp
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