Effects of Different Astaxanthin Sources on Fillet Coloration and Energy Deposition in Rainbow Trout (Oncorhynchus mykiss)

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 ± 0.14^c	1.90 ± 0.03^bc	1.86 ± 0.02^bc	1.22 ± 0.07^a	1.85 ± 0.03^b	1.32 ± 0.02^a	1.26 ± 0.04^a	1.39 ± 0.01^a
Gross energy (KJ/g)	20.61 ± 0.14^a	24.67 ± 0.35^b	26.89 ± 0.15^c	28.83 ± 0.25^d	26.72 ± 0.06^c	26.61 ± 0.31^c	21.20 ± 0.12^a	29.28 ± 0.15^d
Astaxanthin (μg/g)	0.39 ± 0.08^a	6.75 ± 0.49^bc	8.31 ± 1.05^cd	12.24 ± 2.66^def	15.21 ± 0.41^ef	11.06 ± 0.47^cde	2.97 ± 0.62^ab	17.24 ± 0.18^f

Values are presented as means ± SE (n = 3). Means in the same row with different superscripts are significantly different ().