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

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(Oncorhynchus keta <strong>and</strong> Oncorhynchus nerka, respectively), <strong>and</strong> farmed coho salmon(Oncorhynchus kisutch), demonstrated that carotenoids exist <strong>in</strong> myofibril filaments of musclecells, be<strong>in</strong>g part of a pigment-actomyos<strong>in</strong> complex (Henmi et al., 1987). Carotenoids areattached to the prote<strong>in</strong> surface through a weak hydrophobic bond. It was proposed that the β-ionone r<strong>in</strong>g from the pigment molecule is bound to the bottom of a hydrophobic hole <strong>in</strong> thehydrophobic b<strong>in</strong>d<strong>in</strong>g site on the actomyos<strong>in</strong> prote<strong>in</strong> complex, <strong>and</strong> that the pigment-prote<strong>in</strong>comb<strong>in</strong>ation strength is determ<strong>in</strong>ed by the number of hydrogen bonds (Henmi et al., 1989). Morerecently, the development of a method capable of detect<strong>in</strong>g aff<strong>in</strong>ity of myofibrillar prote<strong>in</strong>s forastaxanth<strong>in</strong> <strong>in</strong> muscle from Atlantic salmon, demonstrated that α-act<strong>in</strong><strong>in</strong> was the only prote<strong>in</strong>correlat<strong>in</strong>g significantly (p
Muscle growth <strong>in</strong> ra<strong>in</strong>bow trout is characterized by an <strong>in</strong>crease <strong>in</strong> the number of fibercells (hyperplasia) <strong>and</strong> hypertrophy (enlargement of cell size). Hyperplasia reaches a plateau at~40% of fork length, whereas hypertrophy accounts for growth until fish reach sexual maturation(Johnston et al., 2006). Whether the <strong>in</strong>crease <strong>in</strong> pigment deposition rate <strong>in</strong> salmonid fish isrelated to the <strong>in</strong>tense muscle fiber hypertrophy (<strong>and</strong> the subsequent <strong>in</strong>crease <strong>in</strong> contractile prote<strong>in</strong>act<strong>in</strong> <strong>and</strong> myos<strong>in</strong>) <strong>in</strong> fish rema<strong>in</strong>s to be determ<strong>in</strong>ed.When salmonid fish reach sexual maturation, carotenoids deposited <strong>in</strong> the flesh areredistributed to both the sk<strong>in</strong> <strong>and</strong> ovaries. As a result, a significant reduction <strong>in</strong> astaxanth<strong>in</strong>muscle concentration is observed <strong>in</strong> mature fish (Leclercq et al., 2010). In chum salmon areductive metabolic pathway for astaxanth<strong>in</strong> <strong>in</strong>to zeaxanth<strong>in</strong> has been determ<strong>in</strong>ed for mature<strong>in</strong>dividuals. Carotenoids were determ<strong>in</strong>ed to be transported with<strong>in</strong> lipoprote<strong>in</strong>s with<strong>in</strong> the bloodstream (Ando <strong>and</strong> Hatano, 1988).2.7 <strong>Corn</strong> fractionation <strong>and</strong> implications <strong>in</strong> animal nutrition2.7.1 <strong>Corn</strong> mill<strong>in</strong>g<strong>Corn</strong> (Zea mays L.), after rice (Oryza sativa L.) <strong>and</strong> wheat (Triticum sp. L., respectively),is the most important cereal gra<strong>in</strong> <strong>in</strong> the world. <strong>Corn</strong> world production is about 815 millionmetric tons (USDA, 2011). This gra<strong>in</strong> is usually processed by dry mill<strong>in</strong>g, alkal<strong>in</strong>e process<strong>in</strong>g,wet mill<strong>in</strong>g or dry gr<strong>in</strong>d process. Dry mill<strong>in</strong>g <strong>and</strong> alkal<strong>in</strong>e processed corn result <strong>in</strong> ‘human grade’products such as corn flour, corn meal, tortilla <strong>and</strong> related foods. The major product of the cornwet mill<strong>in</strong>g <strong>and</strong> dry gr<strong>in</strong>d processes is ethanol, even though many high quality by-products for14
Page 1 and 2: Pigment Re
Page 3 and 4: ingredients. Furth
Page 5 and 6: Thanks to all my colleagues, friend
Page 7 and 8: 2.10.1 Enzymatic treatments .......
Page 9 and 10: LIST OF TABLESTable 3. 1 - Factors
Page 11 and 12: LIST OF FIGURESFigure 2. 1 - Molecu
Page 13 and 14: Ingredients commonly in</st
Page 15 and 16: CHAPTER - 2 LITERATURE REVIEW2.1 In
Page 17 and 18: leached when 5% of soy flour as LOX
Page 19 and 20: deep and fast glyc
Page 21 and 22: observed in ra<str
Page 23: Chylomicron constituents are remove
Page 27 and 28: 2.7.2 Corn gluten
Page 29 and 30: 2010). However, due to its imbalanc
Page 31 and 32: No differences in
Page 33 and 34: supplemented with 42% of a vegetabl
Page 35 and 36: Soybean seeds are the richest known
Page 37 and 38: 2.10.1.4 Bleaching
Page 39 and 40: 2.11 ConclusionInclusion of <strong
Page 41 and 42: 4.0%*68%* 5.6%* 12%* 3.5%* 6.5%*Fig
Page 43 and 44: Figure 2. 4 - Schematic representat
Page 45 and 46: 3.1 IntroductionThe characteristic
Page 47 and 48: 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
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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
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Proximate composition (analysed), d
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Table 4. 2 - Growth performance of
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Table 4. 3 - Carcass chemical proxi
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Table 4. 4 - Retain</strong
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Table 4. 5 - Pigment</stron
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Table 4. 6 - Colour attributes <str
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FiguresFigure 4. 1 - Growth curves
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Figure 4. 3 - Muscle colour attribu
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the effects of dietary reduced-caro
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astaxanthin deposi
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After steeping, ke
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0.9994 and 0.9999,
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under acidic and a
Page 127 and 128:
oxidation within t
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colour difference usin</str
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TablesTable 5. 1 - Analyzed proxima
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Effects of
Page 135 and 136:
Effects of
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Effects of
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Effects of
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Data are mean (n=2).a Steepwater pH
Page 143 and 144:
CHAPTER - 6 GENERAL DISCUSSIONCurre
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significant reduction in</s
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Reduction of pigme
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though wheat gluten meal conta<stro
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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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