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

More documents

Recommendations

Info

utilized. Five concentrations for each carotenoid were prepared <strong>in</strong> butanol <strong>in</strong> order to assessl<strong>in</strong>earity of the response. The regression analysis (response area versus <strong>in</strong>jected amount) showeda l<strong>in</strong>ear relationship for all-trans-astaxanth<strong>in</strong>, all-trans-lute<strong>in</strong>, all-trans zeaxanth<strong>in</strong>, all-trans-βcryptoxanth<strong>in</strong>,<strong>and</strong> all-trans-β-carotene with the coefficient of determ<strong>in</strong>ation (R 2 ) of 0.9997,0.9996, 0.9996, 0.9994 <strong>and</strong> 0.9999, respectively. Purity of each compound <strong>in</strong> the diets <strong>and</strong>muscle extracts was verified us<strong>in</strong>g isoabsorbance plot or 3D graphic <strong>and</strong> peak purity analyses(ChemStation software).4.2.4 Muscle colour determ<strong>in</strong>ationMuscle colour determ<strong>in</strong>ation was assessed at three po<strong>in</strong>ts over <strong>and</strong> three po<strong>in</strong>t below thelateral l<strong>in</strong>e: close to the head; midway between the head <strong>and</strong> the tail; <strong>and</strong> close to the tail us<strong>in</strong>g aCHROMA METER tristimulus colorimeter (CR-400, KONICA MINOLTA SENSING, Inc,Japan). Muscle colour was expressed as mean of the six read<strong>in</strong>g per fish. All measurementswere performed <strong>in</strong> the colorimetric space L* (lightness, L*=0 for black, L*=100 for white); a*scale represents the <strong>in</strong>tensity <strong>in</strong> red, <strong>and</strong> b* scale represents the <strong>in</strong>tensity <strong>in</strong> yellow.4.2.5 CalculationsThermal unit growth coefficient (TGC), for each tank was calculated as: TGC=100×[(FBW 1/3 −IBW 1/3 )×(sum T×D) -1 ], where: FBW= f<strong>in</strong>al body weight (g fish -1 ); IBW= <strong>in</strong>itialbody weight (g fish -1 ); sum T×D= sum degrees Celsius×days.Feed efficiency (FE, ga<strong>in</strong>:feed) for each tank was assessed as: FE= live body weightga<strong>in</strong>/dry feed <strong>in</strong>take, where: feed <strong>in</strong>take= total dry feed/number of fish; live body weight ga<strong>in</strong>=(FBW f<strong>in</strong>al number of fish -1 )−(IBW <strong>in</strong>itial number of fish -1 ); FBW= f<strong>in</strong>al body weight (g);IBW= <strong>in</strong>itial body weight (g).81
Reta<strong>in</strong>ed nitrogen (RN, g fish -1 ) <strong>and</strong> recovered energy (RE, kJ fish -1 ) for each tank weredeterm<strong>in</strong>ed us<strong>in</strong>g the follow<strong>in</strong>g formulas as: RN= (FBW×N content f<strong>in</strong>al )−(IBW×N content <strong>in</strong>itial )<strong>and</strong> RE= (FBW×GE content f<strong>in</strong>al )−(IBW×GE content <strong>in</strong>itial ), respectively, where: FBW= f<strong>in</strong>al bodyweight (g fish -1 ); IBW= <strong>in</strong>itial body weight (g fish -1 ); N content f<strong>in</strong>al = nitrogen content (%) of thef<strong>in</strong>al carcass sample; N content <strong>in</strong>itial = nitrogen content (%) of the <strong>in</strong>itial carcass sample; GE f<strong>in</strong>al =gross energy (kJ g -1 ) content of the f<strong>in</strong>al carcass sample; GE <strong>in</strong>itial = gross energy (kJ g -1 ) content ofthe <strong>in</strong>itial carcass sample.Nitrogen retention efficiency (NRE) <strong>and</strong> energy retention efficiency (ERE) for each tankdeterm<strong>in</strong>ed based on the rate of <strong>in</strong>gested nitrogen (IN): NRE (% IN)= [[(FBW×Ncontent f<strong>in</strong>al )−(IBW×N content <strong>in</strong>itial )]/IN]×100; <strong>and</strong> based on the rate of <strong>in</strong>gested energy (IE): ERE(% IE)= [[(FBW×GE content f<strong>in</strong>al )−(IBW×GE content <strong>in</strong>itial )]/IE]×100, where: FBW= f<strong>in</strong>al bodyweight (g fish -1 ); IBW= <strong>in</strong>itial body weight (g fish -1 ); N content f<strong>in</strong>al = nitrogen content (%) of thef<strong>in</strong>al carcass sample; N content <strong>in</strong>itial = nitrogen content (%) of the <strong>in</strong>itial carcass sample; GE f<strong>in</strong>al =gross energy (kJ g -1 ) content of the f<strong>in</strong>al carcass sample; GE <strong>in</strong>itial = gross energy (kJ g -1 ) content ofthe <strong>in</strong>itial carcass sample; IN=<strong>in</strong>gested nitrogen (g fish -1 ); IE= <strong>in</strong>gested energy (kJ fish -1 ).The quantitative hue (H°ab) <strong>and</strong> chroma (C*) were assessed accord<strong>in</strong>g to Christiansen etal. (1995). H°ab (yellowness <strong>and</strong> redness relation of the fillet) as: H°ab= tan-1 b*/a*. The hue isan angular dimension where 0° (H°ab= 0) represents the red hue <strong>and</strong> 90° (H°ab= 90) representsthe yellow hue.C* was assessed as: C*= (a* 2 + b* 2 ) 1/2 . C* represents the <strong>in</strong>tensity <strong>and</strong> clarity of thecolour <strong>and</strong> is expressed as the relationship between a* <strong>and</strong> b* values. A more <strong>in</strong>tense the colour,represents a higher the C* values.82
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 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
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: An aliquot (1 ml) of chloroform low
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
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 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
show all

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

Create successful ePaper yourself

Delete template?

Save as template?