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

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Table 5. 7 - Significance of s<strong>in</strong>gle effect as well as of two-way <strong>and</strong> three-way <strong>in</strong>teraction of factors on carotenoids mass balanceAll-transAll-transAll-transAll-transTotal carotenoidslute<strong>in</strong>Zeaxanth<strong>in</strong>β-Cryptoxanth<strong>in</strong>β-Carotene<strong>Effects</strong> of<strong>Corn</strong> variety NS NS NS NS NSSteepwater pH **** **** **** NS ****H 2 0 2 **** **** **** * ****<strong>Corn</strong> variety * Steepwater pH NS * *** NS *<strong>Corn</strong> variety * H 2 0 2 * NS * NS NSSteepwater pH * H 2 0 2 NS * NS NS *<strong>Corn</strong> variety * Steepwater pH * H 2 0 2 *** * * NS *NS= Not significant; *=p
CHAPTER - 6 GENERAL DISCUSSIONCurrent formulation of aquaculture feeds is based on the use of comb<strong>in</strong>ation of numerous<strong>in</strong>gredients <strong>in</strong>clud<strong>in</strong>g fish meal, rendered prote<strong>in</strong> <strong>in</strong>gredient <strong>and</strong> plant-orig<strong>in</strong> meals (Alexis et al.,1985; Cha et al., 2000; de Francesco et al., 2004). The <strong>in</strong>clusion levels of fish meal have beenreduced by <strong>in</strong>creas<strong>in</strong>g the utilization of cost-effective alternative prote<strong>in</strong>s. A large quantity ofresearch describ<strong>in</strong>g the effect of new <strong>in</strong>gredient on growth <strong>and</strong> nutrient digestibility <strong>and</strong>deposition has been conducted; however m<strong>in</strong>or efforts have been given to assess<strong>in</strong>g the effectson these <strong>in</strong>gredients on flesh quality such as texture <strong>and</strong> colour. A major goal of fish farm<strong>in</strong>g isthat colour of their products meets the high st<strong>and</strong>ards that consumers dem<strong>and</strong> (Anderson, 2000).Colour is a quality trait that dramatically <strong>in</strong>fluences the economic value of f<strong>in</strong>al products,consequently fillets present<strong>in</strong>g poor muscle pigmentation will be downgraded (i.e. reduction ofthe economic value of the product) at process<strong>in</strong>g plants (Anderson, 2000; Johnston et al., 2006).Colour is the result of pigment, ma<strong>in</strong>ly astaxanth<strong>in</strong>, deposition <strong>and</strong> accumulation with<strong>in</strong>muscle fibers. Formulated diets for farmed salmonid fish must be supplemented with premixesconta<strong>in</strong><strong>in</strong>g synthetic or natural pigments <strong>in</strong> order to reach market expectations. Dietsupplementation with expensive pigments represents up to 15% of f<strong>in</strong>al cost (Bjerkeng, 2000;Choubert et al., 2009). Given the high price of commercial carotenoid premixes <strong>and</strong> the higheconomic impact of colour attributes on fillet’s economic value, accurate <strong>in</strong>formation on theeffects of feed <strong>in</strong>gredients on astaxanth<strong>in</strong> muscle deposition is important for the properdevelopment of aquaculture feed formulations.<strong>Corn</strong> gluten meal (CGM) is a by-product of the corn wet mill<strong>in</strong>g process with highdigestibility <strong>and</strong> high prote<strong>in</strong> content that has become <strong>in</strong>creas<strong>in</strong>gly used <strong>in</strong> diets for many fish132
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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
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3.2.3 Analytical methodsDry matter
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solution was generated by mix<stron
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3.2.4 Statistical analysisData from
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Factors defined as
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chromatography). Relative amounts o
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After carotenoids are absorbed thro
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and ended up <stro
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Table 3. 2 - Experimental design us
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Table 3. 4 - Analysed proximate com
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Proximate composition (Analysed; dr
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Table 3. 7 - Lipoxygenase activity
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18 1 0 -1 0 120 15 0 10 2519 -1 0 1
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Table 3. 10 - HPLC carotenoid profi
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Table 3. 12 - Retain</stron
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Table 3. 14 - Fillet carotenoid con
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Total yellow pigment(mg•kg -1 )25
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Figure 3. 4 - Growth curve of ra<st
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effects of dietary CGM and<
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soybean meal in a
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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 and 102: Proximate composition (analysed), d
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: Data are mean (n=2).a Steepwater pH
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,
Page 153 and 154: Bjerkeng, B., Hatlen, B., Wathne, E
Page 155 and 156: Choubert, G., Cravedi, J., Laurenti
Page 157 and 158: Fauconneau, B., Andre, S., Chmaitil
Page 159 and 160: Johnston, I., Li, X., Vieira, V., N
Page 161 and 162: Li, M.H., Oberle, D.F., Lucas, P.M.
Page 163 and 164: Peter, C.M., Han, Y., Bolin
Page 165 and 166: Skonberg, D.I., Hardy, R.W., Barrow
Page 167: Ytrestoyl, T., Struksnæs, G., Kopp
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