The Yeast <i>Phaffia rhodozyma</i> as a Dietary Pigment Source for Salmonids and Crustaceans

DOI Web Site 被引用文献6件

書誌事項

公開日
1977-12-01
権利情報
  • http://www.nrcresearchpress.com/page/about/CorporateTextAndDataMining
DOI
  • 10.1139/f77-327
公開者
Canadian Science Publishing

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説明

<jats:p> The red yeast Phaffia rhodozyma contains astaxanthin as its principal carotenoid pigment. Incorporation of this yeast into the diet (15% wt/wt) of rainbow trout induced pigmentation within 43 days. However, lobsters fed the same diet did not readily accumulate the carotenoids of the yeast, though they became pigmented on a diet of live brine shrimp. The primary pigment isolated from the bodies of trout and lobsters fed the red yeast was astaxanthin. We conclude that P. rhodozyma is an excellent source of astaxanthin for cultivated salmonids. Key words: astaxanthin, carotenoid, diet, lobster, Phaffia rhodozyma, salmonids, yeast </jats:p>

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