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Pigment-depletion in Atlantic salmon (Salmo salar) post-smolt starved at elevated temperature is not influenced by dietary carotenoid type and increasing α-tocopherol level

Grunenwald, M, Adams, MB ORCID: 0000-0002-5737-5474, Carter, CG ORCID: 0000-0001-5210-1282, Nichols, DS ORCID: 0000-0002-8066-3132, Koppe, W, Verlhac-Trichet, V, Schierle, J and Adams, LR ORCID: 0000-0001-5535-5253 2019 , 'Pigment-depletion in Atlantic salmon (Salmo salar) post-smolt starved at elevated temperature is not influenced by dietary carotenoid type and increasing α-tocopherol level' , Food Chemistry, vol. 299 , pp. 1-9 , doi: 10.1016/j.foodchem.2019.125140.

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Abstract

Pigment-depletion in the fillets of farmed Atlantic salmon (Salmo salar) arises after periods of elevated water temperatures with voluntary starving. This study tested the effects of dietary pre-loading with different pigment carotenoids (astaxanthin and/or canthaxanthin) combined with two α-tocopherol levels (normal and high: 500 and 1000 mg/kg, respectively) on pigment-depletion in vivo in Atlantic salmon after four weeks of challenge. We also tested whether oxidative stress manifested as an underlying depletion mechanism.Carotenoid levels in whole fillet homogenates were not decreased significantly post-challenge but fillet α-tocopherol concentrations were increased significantly in contrast to decreased oxidative stress indices. However, image analysis revealed localised fillet pigment-depletion following all dietary treatments. These data imply that localised pigment-depletion was not prevented by pre-loading of the fillet with different carotenoid-types/mixtures and increased of α-tocopherol levels from normal to high, respectively. Further, we suggest that oxidative stress might not facilitate pigment-depletion in vivo.

Item Type: Article
Authors/Creators:Grunenwald, M and Adams, MB and Carter, CG and Nichols, DS and Koppe, W and Verlhac-Trichet, V and Schierle, J and Adams, LR
Keywords: Atlantic salmon, carotenoids, pigmentation, oxidative stress, elevated temperature, alpha-tocopherol
Journal or Publication Title: Food Chemistry
Publisher: Elsevier Sci Ltd
ISSN: 0308-8146
DOI / ID Number: 10.1016/j.foodchem.2019.125140
Copyright Information:

© 2019 Published by Elsevier Ltd.

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