NGHIÊN CỨU SỬ DỤNG BỘT TẢO HAEMATOCOCCUS PLUVIALIS NUÔI TRONG BIOFILM ĐÃ BỊ LI TRÍCH ASTAXANTHIN LÀM THỨC ĂN BỔ SUNG CHO CÁ KOI NHẬT
Nội dung chính của bài viết
Tóm tắt
Thành phần dinh dưỡng của bã tảo H. pluvialis sau khi tách chiết astaxanthin bằng phương pháp xử lí bằng viscozyme và chiết cồn tuyệt đối còn lại 35,5 % protein, 14,9 % béo, 36,8 % glucide, 4,48 % xơ thô và 0,69% astaxanthin. Bã vi tảo được xử lí bằng phương pháp nghiền cơ học kết hợp dung dịch NaOH 0,1M cho thấy hiệu suất tách astaxanthin cao nhất (72,16 %) khi so với các phương pháp khác như: nghiền cơ học kết hợp dung dịch HCl 0,1M (54,75 %), phương pháp dùng dung môi dầu olive kết hợp hấp tiệt trùng (59,26 %), và phương pháp dùng dung môi nước và hấp tiệt trùng (30,54 %). Sự bổ sung bã vi tảo chứa astaxanthin vào trong thức ăn ở các nồng độ astaxanthin 50mg/kg, 100 mg/kg và 150 mg/kg đều có tác dụng tăng cường tạo sắc tố đỏ cho cá Koi Nhật sau 14 ngày khảo sát.
Từ khóa
Astaxanthin, Cyprinus carpio, Haematococcus pluvialis, cá Koi
Chi tiết bài viết
Tài liệu tham khảo
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Huynh, N. O., Nguyen, M. T., Nguyen Tran, M. L., & Tran, H. D. (2019). The application of Viscozyme to extract astaxanthin from Haematococcus pluvialis. In Science & Technology Development Journal - Engineering and Technology, 2(2). https://doi.org/10.15419/STDJET.V2I2.473
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Miao, F., Lu, D., Li, Y., & Zeng, M. (2006). Characterization of astaxanthin esters in Haematococcus pluvialis by liquid chromatography-atmospheric pressure chemical ionization mass spectrometry. Anal Biochem, 352(2), 176-181. https://doi.org/10.1016/j.ab.2006.03.006
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Song, X., Wang, L., Li, X., Chen, Z., Liang, G., & Leng, X. (2017). Dietary astaxanthin improved the body pigmentation and antioxidant function, but not the growth of discus fish ( Symphysodon spp.). Aquaculture Research, 48(4), 1359–1367. https://doi.org/10.1111/are.13200
Torrissen, O. J., Hardy, R. W., Shearer, K. D., Scott, T. M., & Stone, F. E. (1990). Effects of dietary canthaxanthin level and lipid level on apparent digestibility coefficients for canthaxanthin in rainbow trout (Oncorhynchus mykiss). Aquaculture, 88(3), 351-362. https://doi.org/https://doi.org/10.1016/0044-8486(90)90160-O
Tran, H. D., Do, T. T., Le, T. L., Tran-Nguyen, M. L., Pham, C. H., & Melkonian, M. (2019). Cultivation of Haematococcus pluvialis for astaxanthin production on angled bench-scale and large-scale biofilm-based photobioreactors. Vietnam Journal of Science, Technology and Engineering, 61, 61-70.
Trinh, T. L. C. (2010). Scientific Report: Experimentation of adding astaxanthin and canthaxanthin to Japanese carp feed. Ho Chi Minh City Department of Science and Technology.
Vu, D. G. (2006). Nutrition and aquatic food. Hanoi University of Agriculture.
Zhang, L., Ruan, D., & Gao, S. (2002). Dissolution and regeneration of cellulose in NaOH/thiourea aqueous solution. Journal of Polymer Science Part B: Polymer Physics, 40(14), 1521-1529. https://doi.org/10.1002/polb.10215
Jagruthi, C., Yogeshwari, G., Anbazahan, S. M., Mari, L. S., Arockiaraj, J., Mariappan, P., Sudhakar, G. R., Balasundaram, C., & Harikrishnan, R. (2014). Effect of dietary astaxanthin against Aeromonas hydrophila infection in common carp, Cyprinus carpio. Fish Shellfish Immunol, 41(2), 674-680. https://doi.org/10.1016/j.fsi.2014.10.010
Jin, E., Lee, C. G., & Polle, J. E. W. (2006). Secondary carotenoid accumulation in Haematococcus (chlorophyceae): Biosynthesis, regulation, and biotechnology. Journal of microbiology and biotechnology, 16(6), 821-831.
Huynh, N. O., Nguyen, M. T., Nguyen Tran, M. L., & Tran, H. D. (2019). The application of Viscozyme to extract astaxanthin from Haematococcus pluvialis. In Science & Technology Development Journal - Engineering and Technology, 2(2). https://doi.org/10.15419/STDJET.V2I2.473
Kim, J. H., Affan, A., Jang, J., Kang, M. H., Ko, A. R., Jeon, S. M., Oh, C., Heo, S. J., Lee, Y. H., Ju, S. J., & Kang, D. H. (2015). Morphological, molecular, and biochemical characterization of astaxanthin-producing green microalga Haematococcus sp. KORDI03 (Haematococcaceae, Chlorophyta) isolated from Korea. J Microbiol Biotechnol, 25(2), 238-246.
Lai, S. P., & Chau, N. T. T. (2019). Effects of dietaryastaxanthin supplement on growth and color of koicarp (Cyprinus Carpio). Scientific Journal of Tra Vinh University, 1(33), 58-67. https://doi.org/10.35382/18594816.1.33.2019.142
Li, H. X., Lu, X. J., Li, C. H., & Chen, J. (2014). Molecular characterization and functional analysis of two distinct liver-expressed antimicrobial peptide 2 (LEAP-2) genes in large yellow croaker (Larimichthys crocea). Fish Shellfish Immunol, 38(2), 330-339. https://doi.org/10.1016/j.fsi.2014.04.004
Li, Y., Miao, F., Geng, Y., Lu, D., Zhang, C., & Zeng, M. (2012). Accurate quantification of astaxanthin from Haematococcus crude extract spectrophotometrically. Chinese Journal of Oceanology and Limnology, 30(4), 627-637. https://doi.org/10.1007/s00343-012-1217-5
Mendes-Pinto, M. M., Raposo, M. F. J., Bowen, J., Young, A. J., & Morais, R. (2001). Evaluation of different cell disruption processes on encysted cells of Haematococcus pluvialis: Effects on astaxanthin recovery and implications for bio-availability. Journal of Applied Phycology, 13(1), 19-24. https://doi.org/10.1023/A:1008183429747
Miao, F., Lu, D., Li, Y., & Zeng, M. (2006). Characterization of astaxanthin esters in Haematococcus pluvialis by liquid chromatography-atmospheric pressure chemical ionization mass spectrometry. Anal Biochem, 352(2), 176-181. https://doi.org/10.1016/j.ab.2006.03.006
Nguyen, T. T., & Nguyen, T. H. (2013). The effects of astaxanthin and canthaxanthin supplements with different ratio on the meat color of salmon (Oncorhynchus mykiss). In J. Sci. & Devel - Research Institute for Aquaculture No1, 11(7). www.hua.edu.vn
Paripatananont, T., Tangtrongpairoj, J., Sailasuta, A., & Chansue, N. (1999). Effect of Astaxanthin on the Pigmentation of Goldfish Carassius auratus. Journal of the World Aquaculture Society, 30(4), 454-460. https://doi.org/10.1111/j.1749-7345.1999.tb00993.x
Parisenti, J., Beirão, L. H., Maraschin, M., Mouriño, J. L., Do Nascimento Vieira, F., Bedin, L. H., & Rodrigues, E. (2011). Pigmentation and carotenoid content of shrimp fed with Haematococcus pluvialis and soy lecithin. Aquaculture Nutrition, 17(2), e530-e535. https://doi.org/doi:10.1111/j.1365-2095.2010.00794.x
Sheikhzadeh, N., Panchah, I. K., Asadpour, R., Tayefi-Nasrabadi, H., & Mahmoudi, H. (2012). Effects of Haematococcus pluvialis in maternal diet on reproductive performance and egg quality in rainbow trout (Oncorhynchus mykiss). Anim Reprod Sci, 130(1-2), 119-123. https://doi.org/10.1016/j.anireprosci.2011.12.010
Song, X., Wang, L., Li, X., Chen, Z., Liang, G., & Leng, X. (2017). Dietary astaxanthin improved the body pigmentation and antioxidant function, but not the growth of discus fish ( Symphysodon spp.). Aquaculture Research, 48(4), 1359–1367. https://doi.org/10.1111/are.13200
Torrissen, O. J., Hardy, R. W., Shearer, K. D., Scott, T. M., & Stone, F. E. (1990). Effects of dietary canthaxanthin level and lipid level on apparent digestibility coefficients for canthaxanthin in rainbow trout (Oncorhynchus mykiss). Aquaculture, 88(3), 351-362. https://doi.org/https://doi.org/10.1016/0044-8486(90)90160-O
Tran, H. D., Do, T. T., Le, T. L., Tran-Nguyen, M. L., Pham, C. H., & Melkonian, M. (2019). Cultivation of Haematococcus pluvialis for astaxanthin production on angled bench-scale and large-scale biofilm-based photobioreactors. Vietnam Journal of Science, Technology and Engineering, 61, 61-70.
Trinh, T. L. C. (2010). Scientific Report: Experimentation of adding astaxanthin and canthaxanthin to Japanese carp feed. Ho Chi Minh City Department of Science and Technology.
Vu, D. G. (2006). Nutrition and aquatic food. Hanoi University of Agriculture.
Zhang, L., Ruan, D., & Gao, S. (2002). Dissolution and regeneration of cellulose in NaOH/thiourea aqueous solution. Journal of Polymer Science Part B: Polymer Physics, 40(14), 1521-1529. https://doi.org/10.1002/polb.10215