Analysis of carotenoids and fatty acid compositions in Atlantic salmon exposed to elevated temperatures and displaying flesh color loss

Thu Vo; Trong Tran; Gianluca Amoroso; Tomer Ventura; Abigail Elizur

doi:10.1016/j.foodchem.2023.135867

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Analysis of carotenoids and fatty acid compositions in Atlantic salmon exposed to elevated temperatures and displaying flesh color loss

Journal article

Peer reviewed

Analysis of carotenoids and fatty acid compositions in Atlantic salmon exposed to elevated temperatures and displaying flesh color loss

Thu Vo, Trong Tran, Gianluca Amoroso, Tomer Ventura and Abigail Elizur

Food Chemistry, Vol.417, pp.1-18

2023

DOI: https://doi.org/10.1016/j.foodchem.2023.135867

PMID: 36934706

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Abstract

Atlantic Salmon

Pigmentation

elevated temperature

astaxanthin

fatty acids

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 Bioinnovation
Trong Tran (Author) - University of the Sunshine Coast, Queensland, Centre for Bioinnovation
Gianluca Amoroso (Author) - University of Tasmania
Tomer Ventura (Author) - University of the Sunshine Coast, Queensland, Centre for Bioinnovation
Abigail Elizur (Corresponding Author) - University of the Sunshine Coast, Queensland, Centre for Bioinnovation
Publication details: Food Chemistry, Vol.417, pp.1-18
Publisher: Elsevier BV
Date published: 2023
DOI: 10.1016/j.foodchem.2023.135867
ISSN: 1873-7072
PMID: 36934706
Organisation Unit: School of Science, Technology and Engineering; Centre for Bioinnovation
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