Please use this identifier to cite or link to this item:
Effects of astaxanthin produced by Paracoccus haeundaensis on growth and body color in Epinephelus akaara
|dc.contributor.author||Song, Ji Hoon|
|dc.contributor.author||Cho, Youn Su|
|dc.contributor.author||Park, Jung Yeol|
|dc.contributor.author||Kim, Gun Do|
|dc.contributor.author||Lim, Han Kyu|
|dc.description.abstract||The purpose of this study was to determine whether marine microorganism-derived astaxanthin has effects on coloration improvement and growth of the Hong Kong grouper (Epinephelus akaara). Juvenile and immature E. akaara were fed diets comprised of a mixture of commercial feed and biosynthetic astaxanthin obtained from Paracoccus haeundaensis to analyze changes in their growth and body color. Color variances in the skin and muscle were measured using spectrophotometry. High-performance liquid chromatography (HPLC) was used to measure the astaxanthin content in the muscle and skin, and to determine the amount of astaxanthin accumulated in the body. Astaxanthin did not affect growth but affected red coloration of the skin in both juvenile and immature E. akaara. Furthermore, the astaxanthin content in the muscle and skin of immature fish consistently increased as the concentration of astaxanthin supplemented in the feed increased. In conclusion, astaxanthin derived from the marine microorganism Paracoccus haeundaensis was effective in improving the coloration of both juvenile and immature E. akaara. Therefore, it is considered a feasible feed additive that improves the coloration of fish and increase the aquaculture business’s income.|
|dc.relation.ispartof||The Israeli Journal of Aquaculture - Bamidgeh|
|dc.subject||hong kong grouper|
|dc.subject||body color improvement|
|dc.title||Effects of astaxanthin produced by Paracoccus haeundaensis on growth and body color in Epinephelus akaara|
|Appears in Collections:||
Volume 73, 2021|
Please email firstname.lastname@example.org if you need this content in ADA-compliant format.
Items in eVols are protected by copyright, with all rights reserved, unless otherwise indicated.