Red yeast (Phaffia rhodozyma) and its effect on growth, antioxidant activity and color pigmentation of rainbow trout (Oncorhynchus mykiss)

Efficacy of orally used red yeast (Phaffia rhodozyma) (1.6 mg astaxanthin/g product) at 15.5 g (P1), 37.3 (P2) and 47 (P3) per kg diet were studied on performance, carcass composition, antioxidant activity fillet pigmentation in rainbow trout (Oncorhynchus mykiss) weighing 208–212 for eight weeks 11 °C. Synthetic astaxanthin (AX) (0.5 g/kg diet) basal as controls. With an increase P. rhodozyma concentration diet, weight gain specific growth rate exhibited compared to (P < 0.05%). A significant difference was seen among the treatments but only P3 significantly demonstrated a better than AX 0.05). Activity enzymes; superoxidase dismutase, glutathione peroxidase, total activity, reductase, catalase enhancement serum or liver samples fish fed Protein content higher both diets 0.05), no contents lipid, moisture, ash pH values either between > Water holding capacity lipid loss fillets lower By increasing diets, redness value progressive increase, highest other These data show application could provide activities, pigmentation.