Dietary emulsifier and antioxidant improved astaxanthin utilization and antioxidant capacity of rainbow trout (Oncorhynchus mykiss)
This study investigated the effects of dietary emulsifiers and antioxidants on astaxanthin utilization and antioxidant capacity of rainbow trout. First, 50 and 100 mg kg−1 of synthetic astaxanthin (AST‐50 and AST‐100) were added to the control diet (Con), then 400 mg kg−1 sodium taurocholate (ST), 1...
Gespeichert in:
| Veröffentlicht in: | Aquaculture nutrition 2021-12, Vol.27 (6), p.2416-2426 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 2426 |
|---|---|
| container_issue | 6 |
| container_start_page | 2416 |
| container_title | Aquaculture nutrition |
| container_volume | 27 |
| creator | Zhang, Chunyan Yao, Wenxiang Li, Xiaoqin Duan, Zhipeng Dang, Jiangyu Cao, Kailin Leng, Xiangjun |
| description | This study investigated the effects of dietary emulsifiers and antioxidants on astaxanthin utilization and antioxidant capacity of rainbow trout. First, 50 and 100 mg kg−1 of synthetic astaxanthin (AST‐50 and AST‐100) were added to the control diet (Con), then 400 mg kg−1 sodium taurocholate (ST), 100 mg kg−1 tea polyphenols (TP) and 100 mg kg−1 surfactin (SUR) were added to the AST‐50 diet. The six diets were fed to rainbow trout (6.69 ± 0.02) g for 6 weeks. No significant differences were found in weight gain and feed conversion ratio among all the diets (p > .05). The flesh redness (a*), yellowness (b*) and the astaxanthin content in flesh and liver were significantly increased in fish fed with ST, TP and SUR diets compared with the CON fish, but these values were lower than that in fish fed with AST‐100 diet (p |
| doi_str_mv | 10.1111/anu.13373 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2602905948</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2602905948</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3323-14b5463aedf347430e1b52e64e84abbe05e8399a4fb15132d777bf84b90fb08c3</originalsourceid><addsrcrecordid>eNp1kE1PwzAMhisEEmNw4B9E4sIO3ZImadrjND6liV3YOUraVMtom5GkbOXKHyej3BCWLFuvHtvyG0XXCE5RiJlouynCmOGTaIRwSuME5vT02FMcU8bweXTh3BZClGSMjqKvO628sD1QTVc7XWllgWjLkF6bgy5DBbrZWfOhgui8OARlo1vQeV3rTxGo9s9AIXai0L4HpgJW6FaaPfDWdB7crtrC2E3fFpvOgaZ_085NLqOzStROXf3WcbR-uH9dPMXL1ePzYr6MC4wTHCMiKUmxUGWFCSMYKiRpolKiMiKkVJCqDOe5IJVEFOGkZIzJKiMyh5WEWYHH0c2wN7zz3inn-dZ0tg0neZLCJIc0J1mgJgNVWOOcVRXfWd0EiziC_OgxDx7zH48DOxvYva5V_z_I5y_rYeIb9gyBEw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2602905948</pqid></control><display><type>article</type><title>Dietary emulsifier and antioxidant improved astaxanthin utilization and antioxidant capacity of rainbow trout (Oncorhynchus mykiss)</title><source>Wiley Online Library Journals Frontfile Complete</source><creator>Zhang, Chunyan ; Yao, Wenxiang ; Li, Xiaoqin ; Duan, Zhipeng ; Dang, Jiangyu ; Cao, Kailin ; Leng, Xiangjun</creator><creatorcontrib>Zhang, Chunyan ; Yao, Wenxiang ; Li, Xiaoqin ; Duan, Zhipeng ; Dang, Jiangyu ; Cao, Kailin ; Leng, Xiangjun</creatorcontrib><description>This study investigated the effects of dietary emulsifiers and antioxidants on astaxanthin utilization and antioxidant capacity of rainbow trout. First, 50 and 100 mg kg−1 of synthetic astaxanthin (AST‐50 and AST‐100) were added to the control diet (Con), then 400 mg kg−1 sodium taurocholate (ST), 100 mg kg−1 tea polyphenols (TP) and 100 mg kg−1 surfactin (SUR) were added to the AST‐50 diet. The six diets were fed to rainbow trout (6.69 ± 0.02) g for 6 weeks. No significant differences were found in weight gain and feed conversion ratio among all the diets (p > .05). The flesh redness (a*), yellowness (b*) and the astaxanthin content in flesh and liver were significantly increased in fish fed with ST, TP and SUR diets compared with the CON fish, but these values were lower than that in fish fed with AST‐100 diet (p < .05). Diets involving TP and SUR significantly enhanced T‐AOC in flesh, serum and liver, whereas T‐SOD was decreased than those of AST‐50 and ST diets (p < .05). In conclusion, the supplementation of tea polyphenols and surfactant in the diet effectively improved the astaxanthin deposition and antioxidant capacity of rainbow trout, and sodium taurocholate promoted the deposition of astaxanthin, rather than the antioxidant capacity.</description><identifier>ISSN: 1353-5773</identifier><identifier>EISSN: 1365-2095</identifier><identifier>DOI: 10.1111/anu.13373</identifier><language>eng</language><publisher>Oxford: Hindawi Limited</publisher><subject>Antioxidants ; antioxidation ; astaxanthin ; Capacity ; Deposition ; Diet ; Emulsifiers ; Fish ; Food conversion ; Freshwater fishes ; Liver ; Oncorhynchus mykiss ; pigmentation ; Polyphenols ; rainbow trout ; Salmon ; Serum ; Sodium ; Tea ; Trout</subject><ispartof>Aquaculture nutrition, 2021-12, Vol.27 (6), p.2416-2426</ispartof><rights>2021 John Wiley & Sons Ltd</rights><rights>Copyright © 2021 John Wiley & Sons Ltd</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3323-14b5463aedf347430e1b52e64e84abbe05e8399a4fb15132d777bf84b90fb08c3</citedby><cites>FETCH-LOGICAL-c3323-14b5463aedf347430e1b52e64e84abbe05e8399a4fb15132d777bf84b90fb08c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fanu.13373$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fanu.13373$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Zhang, Chunyan</creatorcontrib><creatorcontrib>Yao, Wenxiang</creatorcontrib><creatorcontrib>Li, Xiaoqin</creatorcontrib><creatorcontrib>Duan, Zhipeng</creatorcontrib><creatorcontrib>Dang, Jiangyu</creatorcontrib><creatorcontrib>Cao, Kailin</creatorcontrib><creatorcontrib>Leng, Xiangjun</creatorcontrib><title>Dietary emulsifier and antioxidant improved astaxanthin utilization and antioxidant capacity of rainbow trout (Oncorhynchus mykiss)</title><title>Aquaculture nutrition</title><description>This study investigated the effects of dietary emulsifiers and antioxidants on astaxanthin utilization and antioxidant capacity of rainbow trout. First, 50 and 100 mg kg−1 of synthetic astaxanthin (AST‐50 and AST‐100) were added to the control diet (Con), then 400 mg kg−1 sodium taurocholate (ST), 100 mg kg−1 tea polyphenols (TP) and 100 mg kg−1 surfactin (SUR) were added to the AST‐50 diet. The six diets were fed to rainbow trout (6.69 ± 0.02) g for 6 weeks. No significant differences were found in weight gain and feed conversion ratio among all the diets (p > .05). The flesh redness (a*), yellowness (b*) and the astaxanthin content in flesh and liver were significantly increased in fish fed with ST, TP and SUR diets compared with the CON fish, but these values were lower than that in fish fed with AST‐100 diet (p < .05). Diets involving TP and SUR significantly enhanced T‐AOC in flesh, serum and liver, whereas T‐SOD was decreased than those of AST‐50 and ST diets (p < .05). In conclusion, the supplementation of tea polyphenols and surfactant in the diet effectively improved the astaxanthin deposition and antioxidant capacity of rainbow trout, and sodium taurocholate promoted the deposition of astaxanthin, rather than the antioxidant capacity.</description><subject>Antioxidants</subject><subject>antioxidation</subject><subject>astaxanthin</subject><subject>Capacity</subject><subject>Deposition</subject><subject>Diet</subject><subject>Emulsifiers</subject><subject>Fish</subject><subject>Food conversion</subject><subject>Freshwater fishes</subject><subject>Liver</subject><subject>Oncorhynchus mykiss</subject><subject>pigmentation</subject><subject>Polyphenols</subject><subject>rainbow trout</subject><subject>Salmon</subject><subject>Serum</subject><subject>Sodium</subject><subject>Tea</subject><subject>Trout</subject><issn>1353-5773</issn><issn>1365-2095</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp1kE1PwzAMhisEEmNw4B9E4sIO3ZImadrjND6liV3YOUraVMtom5GkbOXKHyej3BCWLFuvHtvyG0XXCE5RiJlouynCmOGTaIRwSuME5vT02FMcU8bweXTh3BZClGSMjqKvO628sD1QTVc7XWllgWjLkF6bgy5DBbrZWfOhgui8OARlo1vQeV3rTxGo9s9AIXai0L4HpgJW6FaaPfDWdB7crtrC2E3fFpvOgaZ_085NLqOzStROXf3WcbR-uH9dPMXL1ePzYr6MC4wTHCMiKUmxUGWFCSMYKiRpolKiMiKkVJCqDOe5IJVEFOGkZIzJKiMyh5WEWYHH0c2wN7zz3inn-dZ0tg0neZLCJIc0J1mgJgNVWOOcVRXfWd0EiziC_OgxDx7zH48DOxvYva5V_z_I5y_rYeIb9gyBEw</recordid><startdate>202112</startdate><enddate>202112</enddate><creator>Zhang, Chunyan</creator><creator>Yao, Wenxiang</creator><creator>Li, Xiaoqin</creator><creator>Duan, Zhipeng</creator><creator>Dang, Jiangyu</creator><creator>Cao, Kailin</creator><creator>Leng, Xiangjun</creator><general>Hindawi Limited</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7TN</scope><scope>8FD</scope><scope>F1W</scope><scope>FR3</scope><scope>H95</scope><scope>H98</scope><scope>H99</scope><scope>L.F</scope><scope>L.G</scope><scope>P64</scope></search><sort><creationdate>202112</creationdate><title>Dietary emulsifier and antioxidant improved astaxanthin utilization and antioxidant capacity of rainbow trout (Oncorhynchus mykiss)</title><author>Zhang, Chunyan ; Yao, Wenxiang ; Li, Xiaoqin ; Duan, Zhipeng ; Dang, Jiangyu ; Cao, Kailin ; Leng, Xiangjun</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3323-14b5463aedf347430e1b52e64e84abbe05e8399a4fb15132d777bf84b90fb08c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antioxidants</topic><topic>antioxidation</topic><topic>astaxanthin</topic><topic>Capacity</topic><topic>Deposition</topic><topic>Diet</topic><topic>Emulsifiers</topic><topic>Fish</topic><topic>Food conversion</topic><topic>Freshwater fishes</topic><topic>Liver</topic><topic>Oncorhynchus mykiss</topic><topic>pigmentation</topic><topic>Polyphenols</topic><topic>rainbow trout</topic><topic>Salmon</topic><topic>Serum</topic><topic>Sodium</topic><topic>Tea</topic><topic>Trout</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Chunyan</creatorcontrib><creatorcontrib>Yao, Wenxiang</creatorcontrib><creatorcontrib>Li, Xiaoqin</creatorcontrib><creatorcontrib>Duan, Zhipeng</creatorcontrib><creatorcontrib>Dang, Jiangyu</creatorcontrib><creatorcontrib>Cao, Kailin</creatorcontrib><creatorcontrib>Leng, Xiangjun</creatorcontrib><collection>CrossRef</collection><collection>Oceanic Abstracts</collection><collection>Technology Research Database</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Aquaculture Abstracts</collection><collection>ASFA: Marine Biotechnology Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Marine Biotechnology Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Aquaculture nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Chunyan</au><au>Yao, Wenxiang</au><au>Li, Xiaoqin</au><au>Duan, Zhipeng</au><au>Dang, Jiangyu</au><au>Cao, Kailin</au><au>Leng, Xiangjun</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Dietary emulsifier and antioxidant improved astaxanthin utilization and antioxidant capacity of rainbow trout (Oncorhynchus mykiss)</atitle><jtitle>Aquaculture nutrition</jtitle><date>2021-12</date><risdate>2021</risdate><volume>27</volume><issue>6</issue><spage>2416</spage><epage>2426</epage><pages>2416-2426</pages><issn>1353-5773</issn><eissn>1365-2095</eissn><abstract>This study investigated the effects of dietary emulsifiers and antioxidants on astaxanthin utilization and antioxidant capacity of rainbow trout. First, 50 and 100 mg kg−1 of synthetic astaxanthin (AST‐50 and AST‐100) were added to the control diet (Con), then 400 mg kg−1 sodium taurocholate (ST), 100 mg kg−1 tea polyphenols (TP) and 100 mg kg−1 surfactin (SUR) were added to the AST‐50 diet. The six diets were fed to rainbow trout (6.69 ± 0.02) g for 6 weeks. No significant differences were found in weight gain and feed conversion ratio among all the diets (p > .05). The flesh redness (a*), yellowness (b*) and the astaxanthin content in flesh and liver were significantly increased in fish fed with ST, TP and SUR diets compared with the CON fish, but these values were lower than that in fish fed with AST‐100 diet (p < .05). Diets involving TP and SUR significantly enhanced T‐AOC in flesh, serum and liver, whereas T‐SOD was decreased than those of AST‐50 and ST diets (p < .05). In conclusion, the supplementation of tea polyphenols and surfactant in the diet effectively improved the astaxanthin deposition and antioxidant capacity of rainbow trout, and sodium taurocholate promoted the deposition of astaxanthin, rather than the antioxidant capacity.</abstract><cop>Oxford</cop><pub>Hindawi Limited</pub><doi>10.1111/anu.13373</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1353-5773 |
| ispartof | Aquaculture nutrition, 2021-12, Vol.27 (6), p.2416-2426 |
| issn | 1353-5773 1365-2095 |
| language | eng |
| recordid | cdi_proquest_journals_2602905948 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Antioxidants antioxidation astaxanthin Capacity Deposition Diet Emulsifiers Fish Food conversion Freshwater fishes Liver Oncorhynchus mykiss pigmentation Polyphenols rainbow trout Salmon Serum Sodium Tea Trout |
| title | Dietary emulsifier and antioxidant improved astaxanthin utilization and antioxidant capacity of rainbow trout (Oncorhynchus mykiss) |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-07T13%3A28%3A22IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Dietary%20emulsifier%20and%20antioxidant%20improved%20astaxanthin%20utilization%20and%20antioxidant%20capacity%20of%20rainbow%20trout%20(Oncorhynchus%20mykiss)&rft.jtitle=Aquaculture%20nutrition&rft.au=Zhang,%20Chunyan&rft.date=2021-12&rft.volume=27&rft.issue=6&rft.spage=2416&rft.epage=2426&rft.pages=2416-2426&rft.issn=1353-5773&rft.eissn=1365-2095&rft_id=info:doi/10.1111/anu.13373&rft_dat=%3Cproquest_cross%3E2602905948%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2602905948&rft_id=info:pmid/&rfr_iscdi=true |