Table 1.
Effect of astaxanthin from different sources on the fillet proximate composition of rainbow trout O. mykiss.
| Control | WBHPA-25 | WBHPA-50 | WBHPA-75 | WBHPA-100 | WBHPA-125 | WUHPA | CSA | |
|---|---|---|---|---|---|---|---|---|
| Dry matter (%) | 70.29 ± 0.15 | 69.88 ± 0.04 | 70.00 ± 0.13 | 69.28 ± 0.01 | 71.19 ± 0.43 | 70.16 ± 0.34 | 71.46 ± 0.43 | 70.20 ± 1.11 |
| Crude protein (%) | 19.60 ± 0.76 | 21.34 ± 0.04 | 22.12 ± 1.23 | 22.55 ± 0.43 | 21.34 ± 3.75 | 20.71 ± 1.68 | 23.09 ± 3.20 | 14.96 ± 3.87 |
| Crude lipid (%) | 7.33 ± 0.75 | 7.32 ± 0.56 | 5.08 ± 2.20 | 8.02 ± 0.12 | 7.91 ± 1.45 | 7.95 ± 0.04 | 6.18 ± 0.49 | 6.40 ± 1.44 |
| Ash (%) | 2.19 ± 0.14c | 1.90 ± 0.03bc | 1.86 ± 0.02bc | 1.22 ± 0.07a | 1.85 ± 0.03b | 1.32 ± 0.02a | 1.26 ± 0.04a | 1.39 ± 0.01a |
| Gross energy (KJ/g) | 20.61 ± 0.14a | 24.67 ± 0.35b | 26.89 ± 0.15c | 28.83 ± 0.25d | 26.72 ± 0.06c | 26.61 ± 0.31c | 21.20 ± 0.12a | 29.28 ± 0.15d |
| Astaxanthin (μg/g) | 0.39 ± 0.08a | 6.75 ± 0.49bc | 8.31 ± 1.05cd | 12.24 ± 2.66def | 15.21 ± 0.41ef | 11.06 ± 0.47cde | 2.97 ± 0.62ab | 17.24 ± 0.18f |
Values are presented as means ± SE (n = 3). Means in the same row with different superscripts are significantly different (P < 0.05).