Research Information System
Journal of Animal and Veterinary Advances, vol.8, no.1, pp.33-38, 2009 (SCI-Expanded)
The chemical qualities and sensory properties of rainbow trout given diets containing red pepper (Oleoresin paprika) extract, gammarus powder, commercial astaxantbin and canthaxanthin over a 2 month period were compared to those found in the control group used for this study. Statistical differences among the groups with respect to their chemical compositions (p<0.05) were found. To measure these differences, the hedonic scale method was used to determine each group's sensory properties, to include general appearance (sensory properties), odour, flavour and colour. Significant changes among the groups were observed (p<0.05) and the resultant data revealed that increases in colour were higher in samples fed with aquaculture food substances containing canthaxanthin additives than in the coloration found in the other groups (p<0.05).