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

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Ando, S. <strong>and</strong> Hatano, M., 1988. Isolation of apolipoprote<strong>in</strong>s from carotenoid-carry<strong>in</strong>glipoprote<strong>in</strong> <strong>in</strong> the serum of chum salmon, Oncorhynchus keta. J. Lipid Res. 29, 1264-1271.AOAC, 1995. Official Methods of Analysis of OAC International, Sixteenth Edition. NationalAcademy Press, Wash<strong>in</strong>gton, DC., 1018 pp.Axelrod, B., Cheesbrough, T.M., Laakso, S., 1981. Lipoxygenase from soybeans: EC 1.13.11.12l<strong>in</strong>oleate:Oxygen oxidoreductase. In: John M. Lowenste<strong>in</strong> (Ed.), Methods <strong>in</strong> Enzymology.Academic Press, pp. 441-451.Baker, R.T.M., Pfeiffer, A.M., Schöner, F.J., Smith-Lemmon, L., 2002. <strong>Pigment</strong><strong>in</strong>g efficacy ofastaxanth<strong>in</strong> <strong>and</strong> canthaxanth<strong>in</strong> <strong>in</strong> fresh-water reared Atlantic salmon, Salmo salar. Anim.Feed Sci. Technol. 99, 97-106.Barone, R., Briante, R., D'Auria, S., Febbraio, F., Vaccaro, C., Del Giudice, L., Borrelli, G., DiFonzo, N., Nucci, R., 1999. Purification <strong>and</strong> characterization of a lipoxygenase enzymefrom durum wheat semol<strong>in</strong>a. J. Agric. Food Chem. 47, 1924-1931.Bjerkeng, B., 2000. Carotenoid pigmentation of salmonid fishes-recent progress. In: Cruz-Suarez, L.E., Ricque-Marie, D., Tapia-Salazar, M. (Eds.), Avances En Nutricion AcuıcolaV. Memorias Del V Simposium Internacional De Nutricion Acuıcola. 2000, 19-22.Bjerkeng, B. <strong>and</strong> Berge, G.M., 2000. Apparent digestibility coefficients <strong>and</strong> accumulation ofastaxanth<strong>in</strong> E/Z isomers <strong>in</strong> Atlantic salmon (Salmo salar L.) <strong>and</strong> Atlantic halibut(Hippoglossus hippoglossus L.). Comp. Biochem. Physiol. Part B: Biochem. Mol. Biol. 127,423-432.141
Bjerkeng, B., Hatlen, B., Wathne, E., 1999. Deposition of astaxanth<strong>in</strong> <strong>in</strong> fillets of Atlanticsalmon (Salmo salar) fed diets with herr<strong>in</strong>g, capel<strong>in</strong>, s<strong>and</strong>eel, or Peruvian high PUFA oils.Aquaculture 180, 307-319.Bjerkeng, B., Storebakken, T., Liaaen-Jensen, S., 1992. <strong>Pigment</strong>ation of ra<strong>in</strong>bow trout from startfeed<strong>in</strong>g to sexual maturation. Aquaculture 108, 333-346.Bjerkeng, B., 2008. Carotenoids <strong>in</strong> aquaculture: Fish <strong>and</strong> crustaceans. In: Britton, G., Liaaen-Jensen, h.c.S., Pf<strong>and</strong>er, H. (Eds.), Carotenoids, Natural Functions. Basel, Switzerlnd.Bjerkeng, B., Føll<strong>in</strong>g, M., Lagocki, S., Storebakken, T., Olli, J.J., Alsted, N., 1997.Bioavailability of all-E-astaxanth<strong>in</strong> <strong>and</strong> Z-isomers of astaxanth<strong>in</strong> <strong>in</strong> ra<strong>in</strong>bow trout(Oncorhynchus mykiss). Aquaculture 157, 63-82.Bless<strong>in</strong>, C.W. 1962. Carotenoids of corn <strong>and</strong> sorghum. I. Analytical procedure. Cereal Chem 39,236-242.Borel, P., Grolier, P., Arm<strong>and</strong>, M., Partier, A., Lafont, H., Lairon, D., Azais-Braesco, V., 1996.Carotenoids <strong>in</strong> biological emulsions: solubility, surface-to-core distribution, <strong>and</strong> releasefrom lipid droplets. J. Lipid Res. 37, 250-261.Bowen, J., Soutar, C., Serwata, R.D., Lagocki, S., White, D.A., Davies, S.J., Young, A.J., 2002.Utilization of (3S,3'S)-astaxanth<strong>in</strong> acyl esters <strong>in</strong> pigmentation of ra<strong>in</strong>bow trout(Oncorhynchus mykiss). Aquacult. Nutr. 8, 59-68.142
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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
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An aliquot (1 ml) of chloroform low
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Retained nitrogen
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significant (p
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Values for all-trans astaxanth<stro
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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 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: BibliographyAas, G.H., Storebakken,
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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