Effect of dietary carotenoid on total carotenoids content and shell color in Hyriopsis cumingii
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College of Animal Science and Technology,Anhui Agricultural University,College of Animal Science and Technology,Anhui Agricultural University,College of Animal Science and Technology,Anhui Agricultural University,Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources,Shanghai Ocean University,Ministry of Education,Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources,Shanghai Ocean University,Ministry of Education

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The Earmarked Fund for Modern Agro-industry Technology Research System (CARS-49); Anhui Agricultural University Talent Introduction and Stable Project (YJ2015-17)

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    Abstract:

    There were significant positive correlations between total carotenoids content (TCC) in Hyriopsis cumingii and shell color intensity. A 40-day feeding trial was conducted to evaluate the effect of dietary β-carotene level (5 mg/L, 10 mg/L, 20 mg/L and 40 mg/L) on TCC and shell color in H. cumingii. The results showed that, as the level of dietary β-carotene increased, the TCC in the hepatopancreas and mantle increased accordingly. The total carotenoid content in purple line mussels was significantly higher than that in white line mussels. And the ability of accumulating carotenoids was significantly different between purple line mussels and white line mussels (P<0.05). At the terminal feeding trial, there were no significant differences of color parameters (L*, a*, b*, C* and ΔE) among the four experimental treatments in purple line mussels (P>0.05), although the color parameters of a*, b* and C* increased with the level of dietary β-carotene increasing. Similarly, in white line mussels there were also no significant differences of color parameters among the four experimental treatments (P>0.05). These results suggest that the ability of accumulating carotenoids in purple line mussels was significantly higher than that in white line mussels.

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李西雷,李卿青,朱庭耀,白志毅,李家乐.添加类胡萝卜素对三角帆蚌总类胡萝卜素含量及贝壳珍珠质颜色的影响[J].上海海洋大学学报,2018,27(4):477-486.
LI Xilei, LI Qingqing, ZHU Tingyao, BAI Zhiyi, LI Jiale. Effect of dietary carotenoid on total carotenoids content and shell color in Hyriopsis cumingii[J]. Journal of Shanghai Ocean University,2018,27(4):477-486.

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History
  • Received:December 26,2017
  • Revised:March 21,2018
  • Adopted:May 21,2018
  • Online: July 16,2018
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