RESEARCH ON USING MICROALGAE HAEMATOCOCCUS PLUVIALIS POWDER EXTRACTED ASTAXANTHIN AS SUPPLEMENT FOOD FOR JAPANESE KOI FISH

Tóm tắt

After extraction of astaxanthin with viscozyme and absolute alcohol, the nutritional composition of Haematococcus pluvialis residue remained 35.5 % protein, 14.9% fat, 36.8 % glucide, 4.48 % crude fiber and 0,69 % astaxanthin. Algal residue treated by mechanical grinding combined with 0.1M NaOH showed the highest extraction efficiency of astaxanthin (72.16 %) when compared to other methods: mechanical grinding combined with 0.1M HCl (54.75 %), olive oil solvent combined with autoclave (59.26 %) and water solvent combined with autoclave (30.54 %). The addition of astaxanthin-containing microalgae residue in the feed at concentrations of 50mg astaxanthin/kg, 100mg astaxanthin/kg and 150mg astaxanthin/kg has the effect of enhancing red pigmentation for Japanese Koi fish after 14 days of investigation.