<abstract xmlns="http://www.w3.org/1999/xhtml"><p>This study was conducted to evaluate the effects of diets, including 0.5, 2 and 4.4% dried hot or sweet red pepper and a control diet without added red pepper, on pigmentation, sensory properties and weight gain of rainbow trout, with average initial weight of 60 g, for a rearing period of 80 days. Both red pepper types had similar effects on the carotenoid accumulation, weight gain and sensorial properties of the fish (P>0.05). Total carotenoid accumulation in the fish muscle increased significantly with increasing inclusion of red peppers. However, only the diet consisting of 4.4% hot or sweet red pepper provided adequate carotenoid accumulation in the fillet of the fish, that is, the desired colouration in the fish. Fish fed diets containing red peppers exhibited higher appearance and colour scores compared to control group (P&lt;0.05). Irrespective of being hot or sweet, red pepper can be successfully used as an alternative natural carotenoid source in rainbow trout diets.</p></abstract>

This study was conducted to evaluate the effects of diets, including 0.5, 2 and 4.4% dried hot or sweet red pepper and a control diet without added red pepper, on pigmentation, sensory properties and weight gain of rainbow trout, with average initial weight of 60 g, for a rearing period of 80 days. Both red pepper types had similar effects on the carotenoid accumulation, weight gain and sensorial properties of the fish (P>0.05). Total carotenoid accumulation in the fish muscle increased significantly with increasing inclusion of red peppers. However, only the diet consisting of 4.4% hot or sweet red pepper provided adequate carotenoid accumulation in the fillet of the fish, that is, the desired colouration in the fish. Fish fed diets containing red peppers exhibited higher appearance and colour scores compared to control group (P<0.05). Irrespective of being hot or sweet, red pepper can be successfully used as an alternative natural carotenoid source in rainbow trout diets.

Effects of Hot and Sweet Red Peppers (<italic>Capsicum annuum</italic>) as Feed Supplements on Pigmentation, Sensory Properties and Weight Gain of Rainbow Trout (<italic>Onchorhynchus mykiss</italic>)

Faculty of Fisheries, University of Çukurova, 01330, Adana, Turkey

Department of Fisheries, Faculty of Agriculture, University of Kahramanmaraş Sütçü İmam, 46100 Kahramanmaraş, Turkey

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Effects of Hot and Sweet Red Peppers () as Feed Supplements on Pigmentation, Sensory Properties and Weight Gain of Rainbow Trout ()

This study was conducted to evaluate the effects of diets, including 0.5, 2 and 4.4% dried hot or sweet red pepper and a control diet without added red pepper,...

Effects of Hot and Sweet Red Peppers (Capsicum annuum) as Feed Supplements on Pigmentation, Sensory Properties and Weight Gain of Rainbow Trout (Onchorhynchus mykiss)

Data publikacji: 02 sie 2016

Zakres stron: 825 - 834

Otrzymano: 27 paź 2015

Przyjęty: 01 mar 2016

DOI: https://doi.org/10.1515/aoas-2016-0011

Słowa kluczowe
red pepper, capsaicin, pigmentation, rainbow trout, sensory quality

© 2016 Mahmut Yanar et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Effects of Hot and Sweet Red Peppers (Capsicum annuum) as Feed Supplements on Pigmentation, Sensory Properties and Weight Gain of Rainbow Trout (Onchorhynchus mykiss)

Data publikacji: 02 sie 2016

Zakres stron: 825 - 834

Otrzymano: 27 paź 2015

Przyjęty: 01 mar 2016

DOI: https://doi.org/10.1515/aoas-2016-0011

Słowa kluczowered pepper, capsaicin, pigmentation, rainbow trout, sensory quality

© 2016 Mahmut Yanar et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
red pepper, capsaicin, pigmentation, rainbow trout, sensory quality