Efficacy of Dietary Inclusion Levels of Astaxanthin in the Feed on the Flesh of Rainbow Trout

The aim of this study is to understand the influence of pigmentation of three types of Compound feeds (A, B and C) physical and organoleptic quality of rainbow trout flesh by instrumental and sensory measurements. This test compares the effects of different pigmentation levels on rainbow trout fillets. The three feeds have the following compositions: Feed A with 40 ppm of Astaxanthin, Feed B with 40 ppm of Astaxanthin, Feed C with 0 ppm of Astaxanthin. The results of this study showed that extruded feed B is characterized by appearance, physical color of the flesh which is a quality factor sought by fishermen, unlike feed A which has an orange color as a result of feed C which has no salmonization of the flesh.