Astaxanthin krill oil composition
A special fishing technology called Eco-Harvesting™ allows the krill to be pumped alive on to the vessel, where it is immediately processed to preserve all the nutrients and ensure superior product quality. The main step is to remove the water content, since krill contain 85 percent water. When the water is separated from the cooked krill meal, an oil is obtained alongside - the astaxanthin krill oil (QRILLTM Astaxanthin oil, www.qrillaqua.com). The oil consists of 100 percent neutral lipids, astaxanthin (>750 ppm) and polyunsaturated fatty acids (PUFAs, 17% omega-3 and 3% omega-6).
Astaxanthin krill oil study results Improved growth performance - Significantly enhanced growth performance of the Pacific white shrimp, Litopenaeus vannamei, after dietary astaxanthin krill oil inclusion was shown in a study comparing three oil sources (34.5 g/kg soybean, 26.6 g/kg fish and 48.3 g/kg krill) . Besides, the FCR of the astaxanthin krill oil group was significantly reduced (Figure 4). This study with juvenile shrimp (0.65±0.28g start body weight) went over a 64day rearing period at ideal water salinity (23±1.2 g/L). The diets contained similar nutritional levels with 35.3±0.13 percent crude protein, 8.8±0.67 percent crude fat, 1.14±0.24 percent crude fiber and 4222±46.1 kcal/kg gross energy, but differed in their essential fatty acid profiles.
when compared to the soybean oil group . In addition, the total carotenoid levels increased from 13.8 to 21.4 μg/100 μl in the astaxanthin oil group. Moreover, the levels of essential fatty acids and carotenoids affected sensory characteristics of shrimp tails, influencing consumer acceptance. Both for color and flavor was consumer acceptance highest for tails from shrimp fed astaxanthin krill oil, when compared to tails from both soybean and fish oil groups. The texture was not significantly affected in the astaxanthin krill oil group.
Improved shrimp tail lipid profiles and consumer acceptance - Chemical analysis of the fatty acid composition showed that astaxanthin krill oil markedly increased EPA+DHA levels in shrimp tails from 9.3 to 69.3 g/kg of total dietary fatty acids,
Superior shrimp performance in high salinity conditions - Omega-3 fatty acids are part of phospholipids that are the building blocks of all cell membranes. As such, they affect cell membrane permeability and are involved in osmoregulation
Figure 3. Typical lipid composition of astaxanthin krill oil.t
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International Aquafeed - November 2017 | 15
Published on Nov 9, 2017