بررسی اثر جیره غذایی حاوی آستاگزانتین بر کیفیت ماندگاری گوشت ماهی قزل آلای رنگین کمان

نویسندگان

1 نویسنده

2 استادیار

3 دانشجو

چکیده

چکیده
در این مطالعه اثر جیره غذایی حاوی آستاگزانتین بر کیفیت ماندگاری گوشت ماهی قزل آلای رنگین کمان به مدت 8 هفته با غلظت 100،60،40 میلی گرم آستاگزانتین سنتتیک در کیلو گرم(mg/kg) غذای مورد استفاده بررسی شدند. روند تغییرات و مقایسه کیفیت نمونه ها، با استفاده از شاخص های شیمیایی و هم چنین شاخص رنگی L* a*b*))، در 5 نوبت با فاصله زمانی هر 4 روز یکبار (16،12،8،4،0) در دمای معمولی یخچال نمونه برداری صورت پذیرفت . نتایج پژوهش نشان داد استفاده از بالاترین مقادیر آستاگزانتین (100 میلی گرم) در جیره غذایی ماهی قزل آلای رنگین کمان در مقایسه با مقادیر (40 میلی گرم )و (60میلی گرم )سبب بهبود وضعیت کیفی گوشت از لحاظ کاهش مقدارPH ، PV TBA و FFAدر حداکثر زمان نگهداری به دلیل خاصیت آنتی اکسیدانی این ترکیبات گردید بطوریکه در تیمارهای حاوی آنتی اکسیدان و شاهد اختلاف معنی دار آماری مشاهده گردید ( 0/05>P) همچنین بر اساس شاخص رنگی می توان استفاده از بالاترین مقادیرآستاگزانتین را برای استفاده در جیره غذایی این ماهی پیشنهاد کرد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Effect of diets containing Astaxanthin on continuous quality fish rainbow trout

چکیده [English]

Abstract
The effect of diet containing astaxanthin on continuous quality fish rainbow trout for 8 weeks with synthetic astaxanthin concentrations of 100,60,40 mg per kg (mg / kg) were used for food. Trends and compare the quality of the samples, using chemical indicators, as well as color index L * a * b *)), in five separate time periods every 4 days (16,12,8,4,0) in typical refrigerator temperature were taken. The results showed that the highest levels of astaxanthin (100 mg) in the diet of rainbow trout compared with the amounts (40 mg) (60 mg) resulted in improved Meat quality status in terms of reducing the amount of PH, PV TBA and FFA in maximum storage time was due to the antioxidant properties of these compounds As the antioxidant and control groups were statistically significant (0/05> P) also can be colored based on the highest levels of astaxanthin for use in feed for the fish offered.

کلیدواژه‌ها [English]

  • Diet
  • Antioxidant
  • Astaxanthin
  • lasting quality
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