FATTY ACID PROFILE OF COMMON CARP (CYPRINUS CARPIO) AFTER ADDITION OF ASTAXANTHIN TO THE FEED MIXTURE

Abstract

Astaxanthin is a very strong antioxidant typically fed to rainbow trout mainly to alter the color of its’ meat to red. In our study, we incorporate a relatively low concentration of astaxanthin into the diet of common carp to enhance the chemical parameters and oxidation stability of carp meat without altering the typical coloration of meat. Also, we observed the fatty acid profile of reared fish. We observed an increase in protein content in animals with astaxanthin dietary addition. It was not statistically significant, but we observed a lowering of fat content in experimental groups. Regarding lipid oxidation, we did not observe any significant effect of astaxanthin on malondialdehyde production in samples. Fatty acid profiles were determined by gas chromatography and then compared. Only significant differences were observed in stearic and arachidonic acid and in the experimental group with lower astaxanthin addition. Our results conclude that dietary astaxanthin has no adverse effect on fatty acid profile or oxidation stability during storage (at -18 °C). On the other hand, astaxanthin has the potential to enhance the protein and lower the fat content, even in low concentrations.