نقش عوامل تغذیه ای و گوارشی در میزان رنگزایی کاروتنوئیدها در آبزیان

نوع مقاله : مقاله کامل علمی - پژوهشی

نویسنده

دانش آموخته کارشناسی ارشد

چکیده

محصولات آبزی پروری با کیفیت بایستی شرایط متعددی راداشته باشندتاازطرف مصرف کنندگان مقبولیت پیدا کنند. از جمله این شرایط رنگ مناسب است. در ماهیان رنگ نقشی فراتر از جنبه های ظاهری و زیبایی دارد، مصرف کنندگان رنگ طبیعی را مقارن با سلامتی و کیفیت بالای محصول می دانند. در ماهیان زینتی نیز رنگ پوست یک عامل مؤثر بر قیمت بازاری ماهی می باشد و نقش مهمی در تخمین ارزش کلی آن ایفا می‌کند. در شاخه حیوانات، کاروتنوئیدها بعد از ملانین ها رایج ترین رنگدانه ها هستند. ماهیان مانند سایر جانوران قادر به سنتز خود به خودی کاروتنوئیدها نیستند و بر منابع خوراکی خود برای دستیابی به رنگدانه ها تکیه دارند تا رنگ خود را حفظ کنند. رنگ درخشان و طبیعی آبزیان تحت شرایط پرورشی و اسارت از بین می رود. در پرورش ماهیان خوراکی یا ماهیان زینتی که تغذیه ماهیان با خوراک های فرموله انجام می شود رنگدانه های مورد نیاز به جیره های غذایی اضافه می شوند. از طرف دیگر تغییر رنگ یک فرآیند پرهزینه در پرورش آبزیان محسوب می گردد و باید در طول چرخۀ تولید صورت پذیرد از اینرو شناخت عوامل موثر بر رنگزایی رنگدانه های کاروتنوئید ضرورت دارد. عوامل اصلی که بر تثبیت کاروتنوئیدها اثر می گذارند عبارتند از: جیره غذایی، هضم کاروتنوئیدها، جانور و محیط. در بعد تغذیه ای و گوارشی این عوامل شامل میزان غذا، ترکیبات جیره غذایی، ماتریکس ماده مغذی حاوی رنگدانه، زمان غذادهی، وعده های غذایی، دستگاه گوارش و فرآیندهای متابولیسمی که هر کدام اثرات متفاوتی در میزان رنگزایی کاروتنوئیدها نشان دادند.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Roles of feed and digestive factors on pigmentation of carotenoids in fishes

نویسنده [English]

  • ahmad eslamifar
Graduate Master
چکیده [English]

Quality Productions of aquaculture have various status for accept between people. Color is a factor in relation of quality. Color is sign of beauty, high quality and health of fish production. Consumers trust natural color of fishes signify of health. Also, color in ornamental fish is a very effective factor on price. Carotenoids have maximum scale between animals after melanines pigments. Fishes do not possess the ability to synthesize carotenoids and to supply these pigments by feed same all vertebrates. Natural and shine color of fishes pale in confined environment. In aquaculture the required pigments to add on diet. In culture condition to supply color for fishes is very expensive therefore to know effective factors on pigmentation is very important. Principle factors effects in retention of carotenoids in fishes contain feed, digestive, species and environment. In relation of feed and digestion these factors involve diet, nutrient contain of pigment, feeding time, feeding frequency, digestive tract and metabolic process that different effect have 0n pigmentation.

کلیدواژه‌ها [English]

  • fishes
  • Carotenoids
  • pigmentation
1. Abdul-Malak, N., Zwingelstein, G., Jouanneteau, J., and Koenig, J. 1975. Influence de
certains facteurs nutritionnels sur la pigmentation de la truite arc-en-ciel par la
canthaxanthine. Ann Nutr Aliment. 29: 459–475.
2. Ahmadi, S. 2007. Study of important carotenoids and utilization in aquaculture. Seminar of
master students. Tehran university. Faculty of natural resources. Department of food
sciences and industries. 90.
3. Basurco, B., and Abellán, E. 1999. Finfish species diversification in the context of the
Mediterranean marine fish farming development. Cahiers Options Méditerranéennes, Ser. B:
Etudes et Recherches, 24: 9-25.
4. Bjerkeng, B., Hamre, K., Hatlen, B., and Wathne, E. 1999b. Astaxanthin deposition in fillets
of Atlantic salmon (Salmo salar L.) fed two dietary levels of astaxanthin in combination with
three levels of á-tocopheryl acetate. Aquaculture Research. 30: 637-646.
5. Bjerkeng, B., Hatlen, B., and Wathne, E. 1999a. Deposition of astaxanthin in fillets of
Atlantic salmon (Salmo salar) fed diets with herring, capelin, sandeel or Peruvian high
PUFA oils. Aquaculture. 180: 307-319.
6. Bjerkeng, B., Peisker, M., Von Schwartzenberg, K., Ytrestøyl, T., and Åsgård, T. 2007.
Digestibility and muscle retention of astaxanthin in Atlantic salmon (Salmo salar) fed diets
with the red yeast (Phaffia rhodozyma) in comparison with synthetic formulated astaxanthin.
Aquaculture. 269: 476-489.
7. Boonyaratpalin, M., Thongrod, S., Supamattaya, K., Britton, G., and Schlipalius, L.E. 2001.
Effect of β-carotene source (Dunaliella salina) and astaxanthin on pigmentation, growth,
survival and health of (Penaeus monodon). Aquaculture Research. 32(1): 182-190.
8. Booth, M., Warner-Smith, R., Allan, G., and Glencross, B. 2004. Effects of dietary
astaxanthin source and light manipulation on the skin colour of Australian snapper (Pagrus
auratus) (Bloch & Schneider, 1801). Aquaculture Research. 35: 458-464.
9. Choubert, G. 1999. Carotenoids and pigment. In: Guillaum, J., Kaushik, S., Bergot, P.,
Metailler, R.(Eds), Nutrition and Feeding of Fish and Crustacean. Praxis Publishing,
Chicheste, UK: 183-196.
10.Choubert, G., De la Noiie, J., and Blanc, J.M. 1991. Apparent digestibility of canthaxanthin
in rainbow trout: effect of dietary fat level, antibiotics and number of pyloric caeca.
Aquaculture. 99: 323- 329.
11.Choubert, G., Luquet, P. 1983. Utilization of shrimp shell meal for rainbow trout (Salmo
gairdneri Rich.) pigmentation. Influence of fat content of the diet. Aquaculture. 32: 19–26.
12.Choubert, G. 1985. Effects of starvation and feeding on canthaxanthin depletion in the
muscle of rainbow trout (salmo gairdneri). Aquaculture. 49: 293-298.
13.Copeman, L.A., Parrish, C.C., Brown, J.A., and Harel, M. 2002. Effects of docosahexaenoic,
eicosapentaenoic, and arachidonic acids on the early growth, survival, lipid composition and
pigmentation of yellowtail flounder (Limanda ferruginea): a live food enrichment
experiment. Aquaculture. 210: 285–304.
14.Delgado, C.L., Wada, N., Rosegrant, M.W., Meijer, S., and Ahmed, M. 2003. Fish to 2020.
Supply and Demand in Changing Global Market. International Food Policy Research
Institute, Washington, DC, USA, 226p.
15.During, A., and Harrison, E.H. 2004. Intestinal absorption and metabolism of carotenoids:
insights from cell culture. Archives of Biochemistry and Biophysics. 430: 77–88.
16.Goodwin, T.W. 1984. The Biochemistry of Carotenoids, 2nd ed. Chapman & Hall, London,
Pp: 64–96.
17.Gouveia, L., and Rema, P. 2005. Effect of microalgal biomass concentration and temperature
on ornamental fish (Cyprinus carpio) skin pigmentation. Aquaculture Nutrition. 11 : 19–23.
18.Izquierdo, M.S., Kalinowski, C.T., Thongrod, S.Y., and Robaina, L.E. 2005. Nutritional
needs for correct pigmentation in European red porgy Pagrus pagrus. In: Lyonsy, T.P.,
Jacques, K.A. (Eds.), Nutritional Biotechnology in the Feed and Food Industries.
Nottingham Univ. Press. Pp: 307–323.
19.Kalinowski, C.T., Izquierdo, M.S., and Robaina, L.E. 2007. Dietary supplementation time
with shrimp shell meal on red porgy (Pagrus pagrus) skin colour and carotenoid
concentration. Aquaculture, 272: 451–457.
20.Kalinowski, C.T., Robaina, L.E., Ferna´ndez-Palacios, H., Schuchardt, D., and Izquierdo,
M.S. 2005. Effect of different carotenoid sources and their dietary levels on red porgy
(Pagrus pagrus) growth and skin colour. Aquaculture. 244: 223– 231.
21.Kop, A., and Durmaz, Y. 2008. The effect of synthetic and natural pigments on the colour of
the cichlids (Cichlasoma severum sp., Heckel (1840). Aquaculture International, 16: 117–
122.
22.Koteng, D.F. 1992. Markedsundersǿkelse Norsk Laks. FNL Bergen, Norway.
23.Maltby, J.B., Albright, L.J., Kennedy, C.J., and Higgs, D.A. 2003. Effect of route of
administration and carrier on bioavailability and kinetics of astaxanthin in Atlantic salmon
Salmo salar L. Aquaculture Research. 34: 829– 838.
24.Miki, W., Yamaguchi, K., Konosu, S., Takane, T., Satake, M., Fujita, T., Kuwabara, H.,
Shimeno, S., and Takeda, M. 1985. Origino of tunaxanthin in the integument of yellowtail
(Seriola quinqueradiata). Biochemistry and Molecular Biology. 80(2): 195-201.
25.Nasri, M. 2008. Study of synthetic production and growth of canthaxanthin from Dietzia
natronolimnaea HS-1 bacteria by stimulation materials on production of carotenoids by
Batch method. Thesis for the degree of master students. Tehran university. Faculty of natural
resources. Department of food sciences and industries. 90.
26.Schiedt, K. 1998. Absorption and metabolism of carotenoids in birds, fish and crustacean. In:
Britton, G., Liaaen-Jensen, S., Pfander, H., (Eds). Carotenoids, vol. 3. Birkusen, Basel, 285p.
27.Scrimshaw, N.S., Guzman, M.A., and Tandon, O.B. 1954. Effect of aureomycin and
penicillin on growth of Guatemalan school children. Federation proceedings journal. 13:
477.
28.Shahidi, F., Metusalach, A., and Brown, J.A. 1998. Carotenoid pigments in seafoods and
aquaculture. Critical Reviews in Food Science and Nutrition. 38: 1–67.
29.Shpigel, M., McBride, S.C., Marciano, S., and Lipatch, I. 2004. The effect of photoperiod
and temperature on the reproduction of European sea urchin (Paracentrotus lividus).
Aquaculture. 232: 1-4.
30.Sylvia, G., Morrisey, M.T., Graham, T., and Garcia, S. 1995. Organoleptic qualities of
farmed and wild salmon. Journal of Aquatic Food Product Technology. 4: 51-64.
31.Torrissen, O.J. 1989. Pigmentation of salmonids: Interactions of astaxanthin and
canthaxanthin on pigment deposition in rainbow trout. Aquaculture. 79: 363–374.
32.Torrissen, O.J., Hardy, R.W., and Shearer, K.D. 1989. Pigmentation of salmonids –
carotenoid deposition and metabolism. CRC Critical Reviews in Aquatic Sciences. 1,209–
225.
33.Torrissen, O.J., Hardy, R.W., Shearer, K.D., Scott, T.M., and Stone, F.E. 1990. Effects of
dietary canthaxanthin level and lipid level on apparent digestibility coefficients for
canthaxanthin in rainbow trout (Oncorhynchus mykiss). Aquaculture. 88: 35 l-362.
34.Torrissen, O.J., Roth, G., and Slinde, E. 1999. Effects of storage and slaughter temperature
on fillet colour of Atlantic salmon (Salmo salar) Poster at the Farmed Fish Quality
Conference, April 1999, Bristol, England.
35.Wang, Y.J., Chien, Y.H., and Pan, C.H. 2006. Effects of dietary supplementation of
carotenoids on survival, growth, pigmentation, and antioxidant capacity of characins,
(Hyphessobrycon callistus). Aquaculture. 261: 641–648.
36.Wathne, E., Bjerkeng, B., and Storebkken, T. 1998. Pigmentation of Atlantic salmon (salmo
salar) fed astaxanthin in all meals or in alternating meals. Aquaculture. 159: 217-231.
37.Ytrestøyl, T., Struksnæs, G., Koppe, W., and Bjerkeng, B. 2005. Effects of temperature and
feed intake on astaxanthin digestibility and metabolism in Atlantic salmon, (Salmo salar).
Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology.
142: 445-455.