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

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Lipid content <strong>and</strong> gross energy levels were slightly, although significantly (p
After carotenoids are absorbed through the <strong>in</strong>test<strong>in</strong>al epithelial cells they are metabolizedaccord<strong>in</strong>g to their molecular structure i.e. cyclization at one or both ends of the molecule,hydrogenation level, presence of oxygen-conta<strong>in</strong><strong>in</strong>g functional groups (Furr <strong>and</strong> Clark, 1997).The major molecular structure similarities shared by astaxanth<strong>in</strong> <strong>and</strong> yellow xanthophylls fromCGM suggest a potential metabolic competition among these pigments before <strong>in</strong>corporation <strong>in</strong>tolymphatic lipoprote<strong>in</strong>s <strong>and</strong> might account for the difference <strong>in</strong> all-trans astaxanth<strong>in</strong> muscledeposition observed <strong>in</strong> this trial.Carotenoids are delivered from the enterocytes <strong>in</strong>to the blood stream where they areexclusively transported by lipoprote<strong>in</strong>s (Salvador et al., 2007). It is hypothesized that polarxanthophylls exist near these structure’s surface (Furr <strong>and</strong> Clark, 1997). Aggregation of differentxanthophyll types with<strong>in</strong> chylomicrons surface might <strong>in</strong>crease astaxanth<strong>in</strong> competition forb<strong>in</strong>d<strong>in</strong>g sites with<strong>in</strong> lipoprote<strong>in</strong> dur<strong>in</strong>g pigment transfer <strong>and</strong> might expla<strong>in</strong> reduction <strong>in</strong> muscleall-trans astaxanth<strong>in</strong> concentration obta<strong>in</strong>ed <strong>in</strong> this trial <strong>in</strong> fish fed Diet 2.The f<strong>in</strong>d<strong>in</strong>gs from this trial are <strong>in</strong> contradiction to those reported by Olsen <strong>and</strong> Baker(2006), who reported no differences (p>0.05) <strong>in</strong> muscle astaxanth<strong>in</strong> concentration of Atlanticsalmon (S. salar) fed diets supplemented with 55 <strong>and</strong> 23 mg kg -1 synthetic astaxanth<strong>in</strong> <strong>and</strong> lute<strong>in</strong>respectively, compared to those from fish fed a diet conta<strong>in</strong><strong>in</strong>g astaxanth<strong>in</strong> (55 mg kg -1 ) as as<strong>in</strong>gle pigment source. The negative effect of dietary CGM on muscle all-trans astaxanth<strong>in</strong>deposition obta<strong>in</strong>ed <strong>in</strong> this trial, as opposed to those observed when us<strong>in</strong>g a synthetic source oflute<strong>in</strong>, suggest a potential <strong>in</strong>teraction of different components from CGM <strong>in</strong>duc<strong>in</strong>g a reduction <strong>in</strong>muscle astaxanth<strong>in</strong> deposition.50
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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 .......
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: chromatography). Relative amounts o
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
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
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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
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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
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Li, M.H., Oberle, D.F., Lucas, P.M.
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Peter, C.M., Han, Y., Bolin
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Skonberg, D.I., Hardy, R.W., Barrow
Page 167:
Ytrestoyl, T., Struksnæs, G., Kopp
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