| Abstract |
Red porgies are of great interest in the aquaculture industry. In nature, red porgies have a distinctive
pinkish coloration, with sometimes small blue spots on the dorsal area. Under intensive cultivation,
fish presents, hypermelanosis and dis-pigmentation, with loss of the natural coloration, impacting
the costumer’s preference. Feeds containing natural pigments, such as carotenoids, in particular
astaxanthin, had been successfully used for the improvement of colour. The purpose of this study, is
to investigate the effect of two different natural products, a marine alga, Haematococcus pluvialis
and a yeast, Phaffia rhodozyma, as natural sources of astaxanthin on red seabream, Pagrus major.
Juveniles of red seabream (31 ± 2,0 g, mean ± SD) were fed for 90 days with three different feeds,
containing 100ppm of astaxanthin from synthetic astaxanthin, Haematococcus pluvialis and Phaffia
rhodozyma. Samples were taken at 30, 60 and 90 days to determine physiological and colour parameters. Before the experiment, 20 fish, which grew in the same conditions as the fish of the experiment, were sampled for the same parameters. The biochemical parameters of glucose and cholesterol differed in fish that were fed with the experimental feeds from those in the initial sampling,
whereas astaxanthin did not affect the results of any other biochemical parameter. The source of
astaxanthin did not appear to affect the lightness of the skin, however, there were differences in the
hue, with natural sources of astaxanthin obtaining more pinkish hue than the synthetic astaxanthin
and Haematococcus pluvialis, providing the most promising results.
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Xρήση φυσικών πηγών ασταξανθίνης για την βελτίωση του χρώματος του δέρματος στο είδος Pagrus major
