Dietary Effect of Red Paprika Used to Enhance the Coloration of Red Tilapia (Oreochromis niloticus)
Downloads
Red tilapia (Oreochromis niloticus) is one of the famous fish cultures in the aquaculture industry, especially in Malaysia. The appearance of redness makes the fish more attractive for customers to buy. Product appearance is one of the big criteria that customers choose when they buy food. Bright color effects give high expectations for high quality, nutritious, and healthy food. Therefore, to achieve quality products it is necessary to research how to improve the color quality of tilapia as desired by customers. The purpose of this study was to identify the dietary effect of red paprika used to enhance the coloration of red tilapia. This study is an experimental quantitative study. Red tilapia used as an experimental material was obtained from Freshwater Hatchery, University Malaysia Terengganu. A descriptive analysis was used to analyze the data in this study. This study shows that giving red paprika has an effect on the length and weight of red tilapia, where the highest length and weight gained (1.79 cm and 12.37 g) given red paprika 2% and the lowest length and weight gained (0.63 cm and 2.5 g) which given 4% red paprika. The findings of this study found that only 2% of red paprika treatment showed different growth performance. The crude protein, lipid, and moisture composition of tilapia were also higher at 2% red paprika treatment. Meanwhile, the highest composition of ash is feed with 4% red paprika content. The result of this research showed that the caudal and dorsal either muscle or fin showed the highest color at the fish which fed with 8% red paprika. The finding also found that 8% red paprika containing diet feed for six weeks could improve the coloration of the red tilapia. Future studies suggest the use of Dunaliella salina microalgae which is one of the richest sources of carotenoids used as dyes in food.
Arous, W. H., El-Bermawi, N. M., Shaltout, O. E., and Essa, M. A., 2014. Effect of adding different carotenoid sources on growth performance, pigmentation, stress response and quality in red tilapia (Oreochromis Spp). Middle east journal of applied sciences, 4(4), pp. 988-999.
Baker, R. T. M., Pfeiffer, A. M., Schöner, F. J., and Smith-Lemmon, L., 2002. Pigmenting efficacy of astaxanthin and canthaxanthin in fresh-water reared Atlantic salmon, Salmo salar. Animal Feed Science and Technology, 99(1), pp. 97-106. https://doi.org/10.1016/S0377-8401(02)00116-5
Davis, D. A., 2015. Feed and feeding practices in aquaculture. Woodhead Publishing. https://doi.org/10.1016/C2014-0-02662-7
de la Mora, G. I., Arredondo-Figueroa, J. L., Ponce-Palafox, J. T., and Vernon-Carter, J. E., 2006. Comparison of red chilli (Capsicum annuum) oleoresin and astaxanthin on rainbow trout (Oncorhyncus mykiss) fillet pigmentation. Aquaculture, 258(1-4), pp. 487-495. https://doi.org/10.1016/j.aquaculture.2006.04.005
Department of Fisheries Malaysia., 2010. Annual fishery statistic 2010. Department of Fisheries Malaysia, Malaysia, pp. 27–29.
Diler, I., and Gokoglu, N., 2004. Investigation of the sensory properties of the flesh of rainbow trout (Oncorhynchus mykiss) fed diets with astaxanthin, shrimp waste meal and red pepper meal. European Food Research and Technology, 219(3), pp. 217-222. https://doi.org/10.1007/s00217-004-0923-4
El-Sayed, A.F.M., 2006. Tilapia culture. CABI.
FAO (Food and Agricultural Organization)., 2014. The state of world fisheries and aquaculture 2014. FAO Fisheries and Aquaculture Department, Food and Agriculture Organization of the United Nations, Rome, Italy.
Fox, H. M., and Vevers, G., 1960. The nature of animal colors. Macmillan, New York. https://doi.org/10.1126/science.133.3454.695-a
Gomes, E., Dias, J., Silva, P., Valente, L., Empis, J., Gouveia, L., and Young, A., 2002. Utilization of natural and synthetic sources of carotenoids in the skin pigmentation of gilthead seabream (Sparus aurata). European Food Research and Technology, 214(4), pp. 287-293. https://doi.org/10.1007/s00217-001-0475-9
Goodwin, T., 1984. The biochemistry of the carotenoids: Animals, vol. 2. Chapman & Hall, New York. https://doi.org/10.1007/978-94-009-5542-4
Gouveia, L., Rema, P., Pereira, O., and Empis, J., 2003. Colouring ornamental fish (Cyprinus carpio and Carassius auratus) with microalgal biomass. Aquaculture Nutrition, 9(2), pp. 123-129. https://doi.org/10.1046/j.1365-2095.2003.00233.x
Hancz, C., Magyary, I., Molnar, T., Sato, S., Horn, P., and Taniguchi, N., 2003. Evaluation of color intensity enhanced by paprika as feed additive in goldfish and koi carp using computer"assisted image analysis. Fisheries science, 69(6), pp. 1158-1161. https://doi.org/10.1111/j.0919-9268.2003.00740.x
Hill, G. E., and Johnson, J. D., 2012. The vitamin A–redox hypothesis: a biochemical basis for honest signaling via carotenoid pigmentation. The American Naturalist, 180(5), E127-E150. https://doi.org/10.1086/667861
Hynes, N., Egeland, E. S., Koppe, W., Baardsen, G., and Kiron, V., 2009. Calanus oil as a natural source for flesh pigmentation in Atlantic salmon (Salmo salar L.). Aquaculture Nutrition, 15(2), pp. 202-208. https://doi.org/10.1111/j.1365-2095.2008.00584.x
Kalinowski, C. T., Robaina, L. E., Fernandez-Palacios, H., Schuchardt, D., and Izquierdo, M. S., 2005. Effect of different carotenoid sources and their dietary levels on red porgy (Pagrus pagrus) growth and skin colour. Aquaculture, 244(1), pp. 223-231. https://doi.org/10.1016/j.aquaculture.2004.11.001
Kang, D. S., and Ha, B. S., 1994. Metabolism of dietary carotenoids and effects to intensify the body color of cultured sea bass. Korean journal of fisheries and aquatic sciences, 27(3), pp. 272-281.
Kim, Y. O., and Lee, S. M., 2012. Effects of dietary lipid and paprika levels on growth and skin pigmentation of red-and white-colored fancy carp Cyprinus carpio var. koi. Korean journal of fisheries and aquatic sciences, 45(4), pp. 337-342. https://doi.org/10.5657/KFAS.2012.0337
Kodric-Brown, A., 1998. Sexual dichromatism and temporary color changes in the reproduction of fishes. American Zoologist, pp. 70-81. https://doi.org/10.1093/ICB%2F38.1.70
Lee, C. R., Pham, M. A., and Lee, S. M., 2010. Effects of dietary paprika and lipid levels on growth and skin pigmentation of pale chub (Zacco platypus). Asian-Australasian Journal of Animal Sciences, 23(6), 724 p. https://doi.org/10.5713/ajas.2010.90462
MacDougall, D. B., 2002. Colour in food: improving quality. Woodhead Publishing.
McGraw, K. J., and Ardia, D. R., 2003. Carotenoids, immunocompetence, and the information content of sexual colors: an experimental test. The American Naturalist, 162(6), pp. 704-712. https://doi.org/10.1086/378904
Ng, W. K., and Romano, N., 2013. A review of the nutrition and feeding management of farmed tilapia throughout the culture cycle. Reviews in aquaculture, 5(4), pp. 220-254. https://doi.org/10.1111/raq.12014
Santos, L., Kasper, R., Sardiñas, N., Marín, S., Sanchis, V., and Ramos, A. J., 2010. Effect of Capsicum carotenoids on growth and aflatoxins production by Aspergillus flavus isolated from paprika and chilli. Food microbiology, 27(8), pp. 1064-1070. https://doi.org/10.1016/j.fm.2010.07.010
Valente, L. M., Araújo, M., Batista, S., Peixoto, M. J., Sousa-Pinto, I., Brotas, V., and Rema, P., 2016. Carotenoid deposition, flesh quality and immunological response of Nile tilapia fed increasing levels of IMTA-cultivated Ulva spp. Journal of applied phycology, 28(1), pp. 691-701. https://doi.org/10.1007/s10811-015-0590-9
von Schantz, T., Bensch, S., Grahn, M., Hasselquist, D., and Wittzell, H., 1999. Good genes, oxidative stress and condition–dependent sexual signals. Proceedings of the royal society of London B: Biological Sciences, 266(1414), pp. 1-12. https:// doi.org/10.1098/rspb.1999.0597
Wang, Y. J., Chien, Y. H., and Pan, C. H., 2006. Effects of dietary supplementation of carotenoids on survival, growth, pigmentation, and antioxidant capacity of characins, Hyphessobrycon callistus. Aquaculture, 261(2), pp. 641-648. https://doi.org/10.1016/j.aquaculture.2006.08.040
Yanar, Y., Büyükçapar, H., Yanar, M., and Göcer, M., 2007. Effect of carotenoids from red pepper and marigold flower on pigmentation, sensory properties and fatty acid composition of rainbow trout. Food Chemistry, 100(1), pp. 326-330. https://doi.org/10.1016/j.foodchem.2005.09.056
Yanar, Y., Çelik, M., and Yanar, M., 2004. Seasonal changes in total carotenoid contents of wild marine shrimps (Penaeus semisulcatus and Metapenaeus monoceros) inhabiting the eastern Mediterranean. Food Chemistry, 88(2), pp. 267-269. https://doi.org/10.1016/j.foodchem.2004.01.037
1. The copyright of this journal belongs to the Editorial Board, based on the author's consent, while the moral rights of the publication belong to the author(s).
2. The formal legal aspect of journal accessibility refers to the same Creative Common Attribution + Noncommercial + ShareAlike (CC BY-NC-SA), implying that publication can be used for non-commercial purposes in its original form.
3. Every publication (printed/electronic) is open access for educational, research and library purposes. In addition to the objectives stated above, the editorial board is not responsible for copyright infringement
.png)
