Carotenoid 색소의 급이가 양식 농어의 영양성분에 미치는 영향 = Effects of Carotenoid Pigments on Nutritive Components of Cultured Sea bass

다국어 초록 (Multilingual Abstract)

To investigate the effects on body components of sea bass by the supplemented carotenoids, fish were fed the diet each containing β-carotene, lutein ester, astaxanthin, astaxanthin monoester and astaxanthin diester for 8 weeks. Amino acids, nucleotides and their related compounds and fatty acids in muscle were analyzed.
The contents of total amino acid were higher in astaxanthin monoester group than in other groups.
The contens of total free acid were higher in astaxanthin monoester group than in other groups. In astaxanthin monoester group, the contents of taurine, threonine, proline, alanine, leucine, lysine, histidine and arginine were markedly higher than that of other groups, while the content of glutamic acid was lower.
IMPlevel in astaxanthin monoester group was higher than that of other groups by the greatly increased during feeding experimental diet.
In astaxanthin monoester group, saturated fatty acids were decreased during feeding experimental diet, while polyunsaturated fatty acids were increased.
In summary, the level of amino acids, nucleotides and their related compounds and polyunsaturated fatty acids were higher in astaxanthin monoester group than in other groups. This suggested that the deposition of carotenoid was affected on these body components.