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Titolo:
Pigmentation and composition of flesh of Atlantic salmon fed diets supplemented with the yeast Phaffia rhodozyma
Autore:
Whyte, JNC; Sherry, KL;
Indirizzi:
Fisheries & Oceans Canada, Pacific Biol Stn, Nanaimo, BC V9R 5K6, Canada Fisheries & Oceans Canada Nanaimo BC Canada V9R 5K6 o, BC V9R 5K6, Canada
Titolo Testata:
NORTH AMERICAN JOURNAL OF AQUACULTURE
fascicolo: 1, volume: 63, anno: 2001,
pagine: 52 - 57
SICI:
1522-2055(200101)63:1<52:PACOFO>2.0.ZU;2-F
Fonte:
ISI
Lingua:
ENG
Soggetto:
RAINBOW-TROUT; ONCORHYNCHUS-MYKISS; NATURAL OCCURRENCE; MESO-ASTAXANTHIN; ANTARCTIC KRILL; COHO SALMON; CANTHAXANTHIN; CAROTENOIDS; MUTANTS; FISH;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
24
Recensione:
Indirizzi per estratti:
Indirizzo: Whyte, JNC Fisheries & Oceans Canada, Pacific Biol Stn, 3190 Hammond Bay Rd, Nanaimo,BC V9R 5K6, Canada Fisheries & Oceans Canada 3190 Hammond Bay RdNanaimo BC Canada V9R 5K6
Citazione:
J.N.C. Whyte e K.L. Sherry, "Pigmentation and composition of flesh of Atlantic salmon fed diets supplemented with the yeast Phaffia rhodozyma", N AM J AQUA, 63(1), 2001, pp. 52-57

Abstract

In a pigmentation trial, Atlantic salmon Salmo salar in ocean pens were fed diets supplemented with the red yeast Phaffia rhodozyma, a control diet supplemented with synthetic astaxanthin, and a nonpigmented control diet. Yeast diets contained spray-dried untreated P. rhodozyma, heat-treated and spray-dried P. rhodozyma, and heat-treated and chemically treated spray-driedP. rhodozyma. Growth, weight, and fork length of all fish increased linearly with feeding and were not significantly different at the end of the study. Astaxanthin concentration in all pigmented fish increased linearly and ranged from 3.26 to 3.78 mg/kg after 150 d of feeding. Apart from the nonpigmented diet, astaxanthin concentration was not significantly different between fish fed the untreated or treated red yeast and those fed the syntheticastaxanthin diet (control). Assessment of astaxanthin isomers corroboratedthe assimilation of the (3R,3'R) isomer from all P. rhodozyma diets. Moisture, ash, and protein in all fish declined linearly with time, whereas lipid increased, but only during the first 30 d of feeding. Fatty acid profilesof all fish were virtually identical and independent of the source of pigment. No beneficial or adverse nutritional effects to the fish resulted fromthe use of modified red yeast.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 29/03/20 alle ore 08:59:28