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

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ABSTRACTPIGMENT REDUCTION OF CORN GLUTEN MEAL AND ITS EFFECTS ONMUSCLE PIGMENTATION OF RAINBOW TROUT (Oncorhynchus mykiss)Patricio J SaezUniversity of Guelph, 2013Advisor:Professor DP Bureau<strong>Corn</strong> gluten meal (CGM) is a high prote<strong>in</strong> (60% crude prote<strong>in</strong>), highly digestible feed<strong>in</strong>gredient widely used <strong>in</strong> diets for salmonids, however its use has been related to reduction <strong>in</strong>muscle pigmentation possibly due to pigment <strong>in</strong>teraction. Therefore, laboratory scale <strong>and</strong> <strong>in</strong> vivotrials were conducted to reduce pigment level <strong>in</strong> CGM <strong>and</strong> to assess its effect on fish musclepigmentation, respectively. In the first chapter, a bench-scale study was carried out to <strong>in</strong>vestigatefactors that affect bleach<strong>in</strong>g of carotenoids <strong>in</strong> CGM, us<strong>in</strong>g white soy flake flour (WSFF) as alipoxygenase (LOX) source. Plackett-Burman <strong>and</strong> Box-Behnken designs were used to screen <strong>and</strong>optimize factors, respectively. Furthermore, a 12-week growth trial was conducted <strong>in</strong> order toassess the effects of dietary regular <strong>and</strong> pigment bleached CGM on growth <strong>and</strong> musclepigmentation of ra<strong>in</strong>bow. In the second chapter, a 24-week growth trial was carried out <strong>in</strong> orderto assess the effects of <strong>in</strong>creas<strong>in</strong>g levels of CGM on growth <strong>and</strong> muscle pigment deposition <strong>in</strong>ra<strong>in</strong>bow trout. In the third chapter, a bench-scale (10 g) corn wet mill<strong>in</strong>g procedure was used toassess the bleach<strong>in</strong>g of carotenoids from CGM dur<strong>in</strong>g steep<strong>in</strong>g. Studies from this thesisconfirmed the negative effects of CGM on fillet pigmentation <strong>and</strong> highlighted the need forevaluation of muscle quality traits such as colour <strong>in</strong> response to <strong>in</strong>clusion of new feed
<strong>in</strong>gredients. Furthermore, this thesis gives <strong>in</strong>sight on how to reduce pigments from corn glutenmeal us<strong>in</strong>g cost-effective <strong>and</strong> practical bleach<strong>in</strong>g approaches.
Page 1: Pigment Re
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 and 24: Chylomicron constituents are remove
Page 25 and 26: Muscle growth in r
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
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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
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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
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
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Proximate composition (analysed), d
Page 103 and 104:
Table 4. 2 - Growth performance of
Page 105 and 106:
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
Page 119 and 120:
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
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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
Page 137 and 138:
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
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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