New techniques for practical pigment handling

Offentlig prosjektsammendrag

In this project we will examined how the pigment of synthetic astaxanthin is effected when added at different stages of the feed process. We will measure the pigment retention during the feed process but in addition we will assess the effects on the rainbow trout flesh pigmentation retention by performing an nutritional study dietary study. In the nutritional study we will evaluate the visual flesh color in our fish samples. Retention of astaxanthin and visual color of the filet of salmonids is influenced by feed composition, feed process in addition to metabolically effects, environmental effects and stress on the fish. Filet color are one of the main quality criteria for the salmon marked. If we can obtain more efficient pigmentation of the fish by improved technologies for adding color in the feed we can save resources in addition to adding more value to the fish.