Journal article
Analysis of carotenoids and fatty acid compositions in Atlantic salmon exposed to elevated temperatures and displaying flesh color loss
Food Chemistry, Vol.417, pp.1-18
2023
Abstract
Tasmanian-farmed Atlantic salmon populations exhibit starvation followed by a reduced growth rate alongside reduced flesh pigmentation in response to elevated summer temperatures, which at times can exceed their optimum threshold. Here we investigated fatty acids and carotenoids of Atlantic salmon displaying three different flesh color phenotypes, using metabolomic and chemical analyses of lipids and pigments in six key tissues. Astaxanthin is mainly responsible for flesh pigmentation, while canthaxanthin is associated with carotenoid catabolism in the liver, as our findings indicate. Reduced flesh pigmentation correlated with lower levels of carotenoids across all tested tissues and clear evidence of a correlation between carotenoid and fatty acid levels in all detected fatty acid classes was observed.
The reduced growth performance and flesh pigmentation are most likely due to the impact of varying levels of starvation on fatty acids and carotenoid profiles supporting the link between carotenoids and fatty acid metabolic processes.
Details
- Title
- Analysis of carotenoids and fatty acid compositions in Atlantic salmon exposed to elevated temperatures and displaying flesh color loss
- Authors
- Thu Vo (Corresponding Author) - University of the Sunshine Coast, Queensland, Centre for BioinnovationTrong Tran (Author) - University of the Sunshine Coast, Queensland, Centre for BioinnovationGianluca Amoroso (Author) - University of TasmaniaTomer Ventura (Author) - University of the Sunshine Coast, Queensland, Centre for BioinnovationAbigail Elizur (Corresponding Author) - University of the Sunshine Coast, Queensland, Centre for Bioinnovation
- Publication details
- Food Chemistry, Vol.417, pp.1-18
- Publisher
- Elsevier BV
- DOI
- 10.1016/j.foodchem.2023.135867
- ISSN
- 1873-7072
- Organisation Unit
- Centre for Bioinnovation; School of Science, Technology and Engineering
- Language
- English
- Record Identifier
- 99708798602621
- Output Type
- Journal article
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- Collaboration types
- Domestic collaboration
- International collaboration
- Web Of Science research areas
- Chemistry, Applied
- Food Science & Technology
- Nutrition & Dietetics
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Source: InCites