三种来源的虾青素对长期喂养的虹鳟鱼(Oncorhynchus mykiss)的生长、体色和抗氧化能力的影响

Fishes Pub Date : 2024-05-10 DOI:10.3390/fishes9050174
Lei Wang, Xiaowen Long, Yaopeng Li, Yong Zhang, Weihong Sun, Xugan Wu
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引用次数: 0

摘要

虾青素是虹鳟鱼的一种重要色素。本研究旨在探讨不同来源的膳食虾青素在长期喂养过程中对商品规格虹鳟鱼的生长、体色和抗氧化能力的影响。在基础饲料(无虾青素,NA)中添加血球藻(HP)、酵母 Phaffia rhodozyma(PR)和合成虾青素(SA),配制等氮和离脂实验日粮;日粮中实际虾青素含量值分别为 31.25、32.96 和 31.50 mg/kg。将平均体重为 670±20 克的 1800 尾盱眙鱼随机分为四组,然后用实验日粮喂养四个月。膳食中补充红藻和合成虾青素对缟玛瑙鱼的生长和组织指标没有显著影响。相反,在喂养四个月后,饵料中补充褐藻虾青素可显著提高增重率。据统计,PR和SA组的鱼片亮度低于NA和HP组;HP、PR和SA组的鱼片红度和虾青素含量高于NA组。据统计,HP组的肝脏和血清总抗氧化能力高于其他饮食组,HP组的肝脏总超氧化物歧化酶活性高于PR组。膳食中补充虾青素可显著提高肝脏和血清中谷胱甘肽过氧化物酶的活性,HP组的血清谷胱甘肽过氧化物酶活性最高,同时膳食中虾青素可显著降低肝脏和血清中丙二醛的含量。膳食中补充 PR 能显著提高鱼片灰分含量,而 HP 的鱼片总脂含量最高。膳食虾青素可明显改善鱼片的红度和抗氧化能力,其中褐藻虾青素对提高增重、抗氧化能力和鱼片总脂质含量的作用更大。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of Three Sources of Astaxanthin on the Growth, Coloration, and Antioxidant Capacity of Rainbow Trout (Oncorhynchus mykiss) during Long-Term Feeding
Astaxanthin is an important pigment for the rainbow trout Oncorhynchus mykiss. This study was conducted to investigate the effects of different sources of dietary astaxanthin on the growth, coloration, and antioxidant capacity of the commercial-sized O. mykiss during long-term feeding. Haematococcus pluvialis (HP), yeast Phaffia rhodozyma (PR), and synthetic astaxanthin (SA) were added to the basic feed (no astaxanthin, NA) to prepare the isonitrogenous and isolipidic experimental diets; the actual astaxanthin content values in the diets were 31.25, 32.96, and 31.50 mg/kg, respectively. Eighteen hundred O. mykiss, averaging 670 ± 20 g, were randomly divided into four groups and then fed with the experimental diet for four months. Dietary supplementation of P. rhodozyma and synthetic astaxanthin had no significant effects on the growth and tissue indexes of O. mykiss. In contrast, dietary supplementation with astaxanthin from H. pluvialis significantly increased the weight gain rate after four months of feeding. The fillet lightness of O. mykiss in the PR and SA was statistically lower than that in the NA and HP; the redness and astaxanthin content of fillet in the HP, PR, and SA groups were statistically higher than those in the NA. The total antioxidant capacity of the liver and serum in the HP was statistically higher than that in other diet groups, and a higher liver total superoxide dismutase activity was detected in the HP compared with the PR. Dietary supplementation of astaxanthin significantly increased the glutathione peroxidase activity in the liver and serum, and the highest serum glutathione peroxidase activity was detected in the HP, while dietary astaxanthin significantly decreased the malondialdehyde content in the liver and serum. Dietary supplementation of PR significantly increased the fillet ash content, while the highest fillet total lipid content was detected in the HP. Dietary astaxanthin significantly improved fillet redness and antioxidant capacity, among which H. pluvialis astaxanthin has greater effects on improving weight gain, antioxidant capacity, and fillet total lipid content.
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