Dietary Lipid and Astaxanthin Contents Affect the Pigmentation of Arctic Charr (salvelinus Alpinus)
Food Production, Processing and Nutrition（2024）
Abstract
The most important quality parameter of salmonids is the red color of their skin and muscles. In this contribution, the effects of astaxanthin and dietary lipid content on the pigmentation of Arctic charr (Salvelinus alpinus) were studied. Charrs were fed on diets containing 40, 60, and 80 ppm synthetic astaxanthin together with 10, 18, and 26
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Key words
Arctic char,Pigmentation,Dietary lipid,Dietary astaxanthin
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