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

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An aliquot (1 mL) of the chloroform phase was transferred <strong>in</strong>to a test tube thenevaporated to dryness on a water bath (ca. 40°C) us<strong>in</strong>g nitrogen gas. Samples were dissolved <strong>in</strong>to4 or 1 mL of water-saturated butanol (feeds <strong>and</strong> muscles, respectively). The solution was filtered(0.45 µm; M<strong>in</strong>isart SRP15, Sartorius), <strong>in</strong>to the sample vials, sealed <strong>and</strong> storage at-80 °C untilanalysis. All carotenoid extractions were conducted under dim light to avoid sample degradationby photo-oxidation.Carotenoids extracts were analysed accord<strong>in</strong>g to Abdel-Aal et al. (2007) by liquidchromatography (1100 series liquid chromatographer, Aligent, Mississauga, ON). <strong>Pigment</strong>s wereseparated us<strong>in</strong>g a short C30 column (YMC Carotenoid, Waters, Mississauga, ON, Canada), setup at 35°C. Composition of the eluted mobile phase was (A) methanol/methyl tert-butilether/nanopure water solution (81:15:4, v/v/v) <strong>and</strong> (B) methyl tert-butyl ether/methanol (90:10,v/v) solution, programed to run as: 0-9 m<strong>in</strong>, 100 - 75% A; 9 - 14 m<strong>in</strong>, 75 - 20% A; 14 - 15 m<strong>in</strong>,25 - 0% A; 15 - 18 m<strong>in</strong>, hold at 0% A; 18 -20 m<strong>in</strong> hold at 100% A. Detection <strong>and</strong> measurementof different pigments were conducted at 450 nm ( for all-trans-lute<strong>in</strong>, all-trans zeaxanth<strong>in</strong>, alltrans-β-cryptoxanth<strong>in</strong><strong>and</strong> all-trans-β-carotene) <strong>and</strong> 478 nm (for all-trans-astaxanth<strong>in</strong>),respectively.Identification <strong>and</strong> quantification of carotenoids was accomplished us<strong>in</strong>g pure authenticcarotenoids st<strong>and</strong>ards (all-trans-astaxanth<strong>in</strong>, all-trans-lute<strong>in</strong>, all-trans-β-carotene, all-transzeaxanth<strong>in</strong>, all-trans-β-cryptoxanth<strong>in</strong>) (Sigma-Aldrich Canada Ltd., Oakville, ON, Canada). Thel<strong>in</strong>earity of the response for each pigment (response area v/s <strong>in</strong>jected amount) was evaluated <strong>and</strong>the coefficient of determ<strong>in</strong>ation (R 2 ) for all-trans-astaxanth<strong>in</strong>, all-trans-lute<strong>in</strong>, all-transzeaxanth<strong>in</strong>, all-trans-β-cryptoxanth<strong>in</strong>, <strong>and</strong> all-trans-β-carotene were 0.9997, 0.9996, 0.9996,0.9994 <strong>and</strong> 0.9999, respectively.43
3.2.4 Statistical analysisData from the Plackett-Burman design were analyzed us<strong>in</strong>g a multiple regression analysisperformed by the Analyst application of the SAS/STAT software (SAS <strong>in</strong>stitute, Cary, NC,USA). The design for the Box-Behnken design was generated <strong>and</strong> analyzed us<strong>in</strong>g the ADXapplication of the SAS/STAT software (SAS <strong>in</strong>stitute, Cary, NC, USA).Data from the fish muscle pigmentation trial were analysed as a complete r<strong>and</strong>om designus<strong>in</strong>g the general l<strong>in</strong>ear model of the SAS/STAT software (SAS <strong>in</strong>stitute, Cary, NC, USA). Themeans of dependent variables were compared us<strong>in</strong>g Tukey’s honestly significant difference(HSD) test; significance was considered when p0.05) effects under theexperimental conditions (Table 3.6).44
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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 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: solution was generated by mix<stron
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
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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
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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
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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
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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
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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,
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Bjerkeng, B., Hatlen, B., Wathne, E
Page 155 and 156:
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
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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