astaxanthin 100

Brilliant colours are compelling.
More than 80% of sensory perception is taken up via the eye. colours play a significant role in this process and are considered an important quality criterion especially in foodstuffs. It is therefore hardly surprising that the characteristic pinky- red colour of salmon flesh is one of the most important purchase criteria for the consumer.

Where does the color come from?

Red colouring carotenoids are responsible for the color of salmon, Trout, and shrimps. Neither salmonids nor crustaceans have endogenous synthesis of red colourants, which means that these must be constantly supplemented via dietary intake. Species living in the wild obtain natural astaxanthin from the consumption of small fish crustaceans and algae. while the feedstuff used in aquaculture does not contain these components. supplementing the feedstuff with astaxanthin is therefore necessary in order to fulfil the desires of the consumer bearing in mind that these differ according to region. With ASTAXANTHIN 100 it is possible to achieve the desired colouring reliably and cost effectively. in some cases, supplementation in combination with canthaxanthin also seen in practice.

Principle of pigmentation and dosage. The essence here is to fulfil the demands of the respective target group. the producers often follow own strategies to achieve the preferred colouring of the respective customer and/or designated markets at the time of slaughter. The flesh colour is evaluated visually using colour fans (e.g. SalmoFan, min. scale 26) and on the basis of the analytically determined colour content in the flesh (between 6-8 mg/kg). In the case of salmon supplementation with astaxanthin should be commenced at the latest upon transferal to salt water. A high concentration is often used at the beginning (e.g. 600-800 mg ASTAXANTHIN 100 per kg feed) until the desired pigment content of the flesh has been achieved. Thereafter the dosage can be reduced to a maintenance dose (min.300 mg ASTAXANTHIN 100 per kg feed). There are also programmes with gradual reduction.
Astaxanthin is often also used in shrimps in aquaculture to achieve the pinky-red shell colour that only becomes visual after heating. Canthaxanthin and beta-carotene are also used, but to a lesser extent. The dosage varies between 40 and 800 mg ASTAXANTHIN 100 per kg feed.
Factors influencing pigmentation

In addition to the feed composition (mainly fat content and fat quality), the genetics, fish size, and stress (in particularly shortly before slaughter) have a decisive influence on the pigmentation of salmonids. Ideally, the fish should be marketed before reaching sexual maturity as this has a negative impact on pigmentation.

Additional benefit of astaxanthin

 Astaxanthin is considered to be one of the strongest radical scavengers with high antioxidative potential and provitamin A effect. The colourant is also said to improve immune response and have a photo protective effect in addition to having a positive influence on reproduction and embryo mortality.

Perfect formulation

 ASTAXANTHIN 100 is in the form of free - flowing micro - granules with excellent blending properties. The granules consist of tiny encapsulated globules in which the colourant is finely dispersed and protected by natural antioxidants and matrix of gelatin and carbohydrates. This guarantees optimal stability in premixes and feed, as well as high bioavailability.