Pigmentation of Rainbow Trout with Enzyme-Treated and Spray-DriedPhaffia rhodozyma

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Abstract
Treatments of intact red yeast (Phaffia rhodozyma) cells by mechanical milling (MY), enzyme treatment (EY), spray-drying (SY), or extraction of the carotenoids (C) prior to inclusion in the diet of rainbow trout (Oncorhynchus mykiss) all resulted in excellent coloration and pigmentation of skin and muscle tissues with astaxanthin. There were significant (P < 0.025) differences in red flesh color of trout after 8 weeks: MY > EY > SY > C > pigment-free diet. Round weight was lower and flesh moisture content was higher for fish fed extracted carotenoids (C) than for trout fed the other experimental diets. The excellent pigmentation with diet containing SY appears to mitigate prior concern that astaxanthin is not assimilated by trout from intact red yeast.

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