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

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address the confound<strong>in</strong>g effect of the <strong>in</strong>clusion of different <strong>in</strong>gredient comb<strong>in</strong>ation <strong>and</strong> highlightthe effects of CGM <strong>in</strong>clusion only, the significance of the l<strong>in</strong>ear <strong>and</strong> quadratic responses wasevaluated separately.Growth performance <strong>and</strong> feed efficiency values achieved <strong>in</strong> this trial were with<strong>in</strong> the rangeof those typically obta<strong>in</strong>ed at Alma Research Station for fish same size <strong>and</strong> stra<strong>in</strong> fed to nearsatiation with nutritionally complete commercial or experimental diets (Dumas et al., 2007).Figure 4.1 depicts growth trajectory performed by ra<strong>in</strong>bow trout fed the experimental diets for24 weeks. CGM <strong>in</strong>clusion level did not have a significant effect on f<strong>in</strong>al body weight, TGC orfeed efficiency which is <strong>in</strong> agreement with previous studies on CGM <strong>in</strong>clusion <strong>in</strong> formulateddiets for fish (Mundheim et al., 2004; Skonberg et al., 1998).The significant reduction <strong>in</strong> carcass crude prote<strong>in</strong> (Table 4.3) <strong>and</strong> energy retentionefficiency (ERE) (Table 4.4), obta<strong>in</strong>ed <strong>in</strong> this study when all dietary treatments were taken <strong>in</strong>toaccount can be attributed to the confound<strong>in</strong>g effect of <strong>in</strong>clusion of different comb<strong>in</strong>ations.<strong>Reduction</strong> of the nutritive value <strong>in</strong> Diets 2, 4 <strong>and</strong> 5 (4, 12 <strong>and</strong> 14% CGM, respectively) due tohigher fish meal substitution might expla<strong>in</strong> these results (Table 4.1).Noteworthy is the occurrence of all-trans lute<strong>in</strong> <strong>and</strong> all-trans zeaxanth<strong>in</strong> (2 <strong>and</strong> 9 mg kg -1 ,respectively) <strong>in</strong> the non-CGM supplemented diet (Diet 1, Table 4.1). The presence of yellowxanthophylls <strong>in</strong> this diet is most probably due to the <strong>in</strong>clusion of soy prote<strong>in</strong> concentrate <strong>and</strong>soybean meal <strong>and</strong> wheat (18%, 10% <strong>and</strong> 10.7%, respectively). Substantial amounts of thesecarotenoids have been previously reported for soybean seeds <strong>and</strong> oil as well as for wheat (Abdel-Aal et al., 2007; Kanamaru et al., 2006; Lee et al., 2009; Slav<strong>in</strong> et al., 2009).85
Values for all-trans astaxanth<strong>in</strong> muscle deposition (16 - 24 mg kg -1 ) obta<strong>in</strong>ed <strong>in</strong> this trial(Table 4.5) are <strong>in</strong> the same range of those previously reported for ra<strong>in</strong>bow trout fed dietssupplemented with 71 to 200 mg kg -1 astaxanth<strong>in</strong> concentrations (Choubert et al., 2006; 2009).Differences <strong>in</strong> fish size <strong>and</strong> trial duration might expla<strong>in</strong> similar outputs achieved with differentastaxanth<strong>in</strong> dietary concentration.One astaxanth<strong>in</strong> isomer was detected <strong>in</strong> samples of diets <strong>and</strong> muscles <strong>in</strong> this trial.Occurrence of cis-astaxanth<strong>in</strong> isomers have been previously reported for both dietssupplemented with all-trans astaxanth<strong>in</strong>, <strong>and</strong> muscle from ra<strong>in</strong>bow trout, respectively (Bjerkenget al. 1997; Bowen et al. 2002). Occurrence of all-trans lute<strong>in</strong> <strong>and</strong> all-trans zeaxanth<strong>in</strong> <strong>in</strong> musclefrom ra<strong>in</strong>bow trout fed all diets used <strong>in</strong> this trial is <strong>in</strong> accordance with previous studies report<strong>in</strong>gdeposition of yellow xanthophylls <strong>in</strong> muscle from salmonid fish (Bowen et al. 2002; Kitahara,1983; Welker et al. 2001).The significant l<strong>in</strong>ear reduction <strong>in</strong> astaxanth<strong>in</strong> isomer <strong>and</strong> all-trans astaxanth<strong>in</strong>concentration <strong>in</strong> muscle from ra<strong>in</strong>bow trout obta<strong>in</strong>ed <strong>in</strong> this trial <strong>in</strong> response to <strong>in</strong>creas<strong>in</strong>g levelsof CGM confirms the hypothesized negative effects of this commodity on ra<strong>in</strong>bow trout musclepigmentation. The concomitant reduction of all-trans lute<strong>in</strong> suggests an overall decrease ofpigment deposition <strong>in</strong> muscle from ra<strong>in</strong>bow trout to <strong>in</strong>creas<strong>in</strong>g levels of dietary CGM (Figure4.2).Astaxanth<strong>in</strong> b<strong>in</strong>ds to an actomyos<strong>in</strong> prote<strong>in</strong> complex (specifically to an α-act<strong>in</strong> prote<strong>in</strong>)with<strong>in</strong> muscle fibers from salmonid fish (Henmi et al., 1987; Matthews et al., 2006). However,before deposition with<strong>in</strong> the muscle, astaxanth<strong>in</strong> undergoes a series of complex metabolicprocesses (Aas et al., 1999; Furr <strong>and</strong> Clark, 1997; Hemni et al., 1987; Matthews et al., 2006;86
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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 .......
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LIST OF TABLESTable 3. 1 - Factors
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LIST OF FIGURESFigure 2. 1 - Molecu
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Ingredients commonly in</st
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CHAPTER - 2 LITERATURE REVIEW2.1 In
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leached when 5% of soy flour as LOX
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deep and fast glyc
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observed in ra<str
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Chylomicron constituents are remove
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Muscle growth in r
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2.7.2 Corn gluten
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2010). However, due to its imbalanc
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No differences in
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supplemented with 42% of a vegetabl
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Soybean seeds are the richest known
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2.10.1.4 Bleaching
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2.11 ConclusionInclusion of <strong
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4.0%*68%* 5.6%* 12%* 3.5%* 6.5%*Fig
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Figure 2. 4 - Schematic representat
Page 45 and 46: 3.1 IntroductionThe characteristic
Page 47 and 48: many factors such as LOX source lev
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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
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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
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Page 75 and 76: Table 3. 10 - HPLC carotenoid profi
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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
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Page 91 and 92: An aliquot (1 ml) of chloroform low
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Page 103 and 104: Table 4. 2 - Growth performance of
Page 105 and 106: Table 4. 3 - Carcass chemical proxi
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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
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Page 131 and 132: TablesTable 5. 1 - Analyzed proxima
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Page 141 and 142: Data are mean (n=2).a Steepwater pH
Page 143 and 144: CHAPTER - 6 GENERAL DISCUSSIONCurre
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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
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Ytrestoyl, T., Struksnæs, G., Kopp
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