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

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Salvador et al., 2007). With<strong>in</strong> the digestive tract, astaxanth<strong>in</strong> is solubilized <strong>in</strong>to lipid emulsions,further transferred <strong>in</strong>to bile salt micelles <strong>and</strong> f<strong>in</strong>ally absorbed through the <strong>in</strong>test<strong>in</strong>al epithelialcells (Borel et al., 1996, Ishida <strong>and</strong> Bartley, 2005). With<strong>in</strong> the <strong>in</strong>test<strong>in</strong>al lumen, astaxanth<strong>in</strong> isassembled <strong>in</strong>to nascent chylomicrons, released <strong>in</strong>to the bloodstream <strong>and</strong> carried by lipoprote<strong>in</strong>stoward peripheral tissue <strong>and</strong> the liver (Salvador et al., 2007).Similar metabolic pathways have been proposed for different types of carotenoidsmolecules. Additionally, <strong>in</strong>teractions for uptake <strong>and</strong>/or blood-carry<strong>in</strong>g capacity betweencanthaxanth<strong>in</strong> <strong>and</strong> astaxanth<strong>in</strong> <strong>in</strong> Atlantic salmon have been reported (Kiessl<strong>in</strong>g et al., 2003).Whether the occurrence of substantial amounts of yellow xanthophylls from CGM <strong>in</strong> the dietresults <strong>in</strong> an <strong>in</strong>teraction/competition with astaxanth<strong>in</strong> molecules dur<strong>in</strong>g solubilisation,absorption, transport <strong>and</strong>/or deposition rema<strong>in</strong>s unclear <strong>and</strong> might expla<strong>in</strong> results from this study.Results from this trial differ from those reported by Olsen <strong>and</strong> Baker (2006) who assessedsimilar astaxanth<strong>in</strong> levels <strong>in</strong> muscle among fillets form Atlantic salmon fed a diet supplementedwith synthetic astaxanth<strong>in</strong> <strong>and</strong> lute<strong>in</strong> at levels of 55 <strong>and</strong> 23 mg kg -1 , respectively, compared tothose obta<strong>in</strong>ed from fish fed a control diet supplemented with astaxanth<strong>in</strong> (55 mg kg -1 ) as s<strong>in</strong>glesource of pigment). <strong>Reduction</strong> of astaxanth<strong>in</strong> muscle deposition to dietary CGM obta<strong>in</strong>ed <strong>in</strong> thisstudy, as opposed to that obta<strong>in</strong>ed <strong>in</strong> response to <strong>in</strong>clusion of a synthetic purified source oflute<strong>in</strong>, suggests the possible <strong>in</strong>teraction effect of other components with<strong>in</strong> CGM contribut<strong>in</strong>g tothe reduction <strong>in</strong> astaxanth<strong>in</strong> muscle deposition.Muscle a* (redness), b* (Yellowness), Cab (Chroma) <strong>and</strong> Salmofan TM colour attributeswere significantly affected by <strong>in</strong>creas<strong>in</strong>g levels of CGM <strong>in</strong> the diet (Figure 4.3) <strong>and</strong> by theconcomitant reduction <strong>in</strong> all-trans astaxanth<strong>in</strong> muscle concentration. This is <strong>in</strong> agreement with87
previous reports where colour attributes <strong>in</strong> muscle from ra<strong>in</strong>bow trout were dependent uponastaxanth<strong>in</strong> concentration <strong>in</strong> muscle (Choubert et al., 2006; Christiansen et al., 1995).Significance of the l<strong>in</strong>ear or/<strong>and</strong> quadratic responses for muscle all-trans astaxanth<strong>in</strong>, alltranslute<strong>in</strong> <strong>and</strong> all-trans zeaxanth<strong>in</strong> (Table 4.5) as well as for muscle redness (a*), chroma(C*ab) <strong>and</strong> salmoFan TM score, (Table 4.6) was affected by the <strong>in</strong>clusion of different <strong>in</strong>gredientcomb<strong>in</strong>ations used <strong>in</strong> this trial, highlight<strong>in</strong>g the artifact effect of diets formulation. Interest<strong>in</strong>gly,results obta<strong>in</strong>ed by Diets 2, 4 <strong>and</strong> 5 (4, 12 <strong>and</strong> 14% CGM, respectively) were with<strong>in</strong> the sametrend (or slightly off) of those obta<strong>in</strong>ed with Diets 1, 3 <strong>and</strong> 9 (0, 9 <strong>and</strong> 18% CGM, respectively)(Figures 4.2 <strong>and</strong> 4.3), where <strong>in</strong>clusion of CGM was done at expense of soy prote<strong>in</strong> concentrateonly, imply<strong>in</strong>g a consistent adverse effect of dietary CGM on pigment deposition <strong>and</strong> colourattributes <strong>in</strong> muscle from ra<strong>in</strong>bow trout.Results from this study <strong>in</strong>dicate that growth performance of ra<strong>in</strong>bow trout was notsignificantly affected by CGM dietary <strong>in</strong>clusion up to 18%. However astaxanth<strong>in</strong> muscledeposition as well as muscle colour attributes can be reduced by CGM <strong>in</strong>clusion levels over12%. The mechanism(s) controll<strong>in</strong>g this phenomenon as well as the specific role played by<strong>in</strong>tr<strong>in</strong>sic yellow xanthophylls of this commodity on astaxanth<strong>in</strong> utilization by ra<strong>in</strong>bow troutrema<strong>in</strong> to be clarified. F<strong>in</strong>ally, CGM is widely utilized <strong>in</strong> formulation for salmonid fish, hencemore studies on the effect of this commodity on astaxanth<strong>in</strong> deposition <strong>and</strong> key muscle qualityparameters are necessary.88
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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
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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 and 92: An aliquot (1 ml) of chloroform low
Page 93 and 94: Retained nitrogen
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Page 97: Values for all-trans astaxanth<stro
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
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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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