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

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cM<strong>in</strong>eral premix. Provided per kg of diet = sodium chloride (NaCl, 39% Na, 61% Cl), 3077 mg;potassium iod<strong>in</strong>e (KI, 24%K, 76%I), 10.5 mg; ferrous sulphate (FeSO 4 , 7H 2 O, 20%Fe), 65 mg;manganese sulphate (MnSO 4 , 36%Mn) 88.9 mg; z<strong>in</strong>c sulphate (ZnSO 4 .7H 2 O, 40%Zn), 150 mg;copper sulphate (CuSO 4 .5H 2 O, 25%Cu), 28 mg; sodium Selenite (Na 2 SeO 3 , 45.66% Se), 0.7 mg.dAstaxanth<strong>in</strong> isomers = 1 Astaxanth<strong>in</strong> isomer; e Lute<strong>in</strong> isomers = Summation of 3 lute<strong>in</strong> isomers;fZeaxanth<strong>in</strong> isomers = 1 Zeaxanth<strong>in</strong> isomer; g β-Carotene isomers = Summation of 3 β-Caroteneisomers.hND = Not detected.91
Table 4. 2 - Growth performance of ra<strong>in</strong>bow trout (IBW= 549 g fish -1 ) fed experimental diets for24 weeksCGMFBW a TGC b FE c Ga<strong>in</strong>:feedlevel (%)Diet 1 0 1302 0.190 0.77Diet 2 4 1241 0.180 0.75Diet 3 9 1297 0.189 0.77Diet 7 (Commercial) 10 1300 0.192 0.75Diet 4 12 1286 0.188 0.79Diet 5 14 1252 0.182 0.75Diet 6 18 1245 0.180 0.75Significance * for Diets 1, 3 <strong>and</strong> 6 dL<strong>in</strong>ear NS f NS NSQuadratic NS NS NSSignificance * for all dietary treatments eL<strong>in</strong>ear NS f NS NS92
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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
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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 and 100: previous reports where colour attri
Page 101: Proximate composition (analysed), d
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
Page 151 and 152: 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
Page 167:
Ytrestoyl, T., Struksnæs, G., Kopp
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