WO2006123939A1 - A feed composition and method for pigmenting - Google Patents

A feed composition and method for pigmenting Download PDF

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Publication number
WO2006123939A1
WO2006123939A1 PCT/NO2006/000192 NO2006000192W WO2006123939A1 WO 2006123939 A1 WO2006123939 A1 WO 2006123939A1 NO 2006000192 W NO2006000192 W NO 2006000192W WO 2006123939 A1 WO2006123939 A1 WO 2006123939A1
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Prior art keywords
fish
accordance
feed composition
crustacea
diet
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PCT/NO2006/000192
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French (fr)
Inventor
Jon Skorve
Rolf Berge
Bente Ruyter
Jan Vidar Jacobsen
Einar Wathne
Mia B. RøRÅ
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Thia Medica As
Berge Biomed As
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Application filed by Thia Medica As, Berge Biomed As filed Critical Thia Medica As
Priority to CA2609156A priority Critical patent/CA2609156C/en
Priority to EP06747651A priority patent/EP1937083A1/en
Publication of WO2006123939A1 publication Critical patent/WO2006123939A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/116—Heterocyclic compounds
    • A23K20/121—Heterocyclic compounds containing oxygen or sulfur as hetero atom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/179—Colouring agents, e.g. pigmenting or dyeing agents

Definitions

  • a feed composition and method for pigmenting are provided.
  • he present invention relates to a feed composition and a process for the olouring or pigmenting of various animals such as fish and Crustacea, and also 3 a process for increasing the endogenous concentrations of astaxanthin and hanthaxanthin.
  • ⁇ further object of the present invention is to provide a method for pigmenting ieat and integuments of fish and Crustacea.
  • v further object of the present invention is to provide a method for increasing ie endogenous concentration of pigments in meat and integuments of fish and rustacea, such as astaxanthin and chanthaxanthin.
  • he present inventors have surprisingly found that the inclusion of flavonoids ind fermented proteins in the feed composition given to Atlantic salmon nproved the colour and texture of the fish flesh both for fresh fish filets and for sh filets stored for five months.
  • t is thus a further object of the present invention to provide coloured fish with mproved pigment stability of meat and integuments.
  • Another object is to mprove the stability of processed fish, by-products and fish oil obtained from : anned fish, especially red fish.
  • the feed composition according to the present invention comprises fermented Droteins and/or flavonoids, and more preferable isoflavones.
  • Isoflavones can be found in many foods but the most abundant source of soflavones is the soy bean (Glycine max). Isoflavones and their derivatives oroduce health benefits in addition to nutritional values. Research suggests that soy isoflavones benefit humans in four ways: as estrogens and antiestrogens, as cancer-enzyme inhibitors, as antioxidants, and as immune system enhancers or stimulants (Setchell and Cassidy, 1999; Seiichiro Yamamoto et al., 2003).
  • the isoflavones material that has been tested according to the invention contains the isoflavones Genistein and Dadzein and these are known to have antioxidative properties.
  • Genistein is the aglycone (aglucon) of genistin.
  • the isoflavone is found naturally as the glycoside genistin and as the glycosides 6"-O-malonylgenistin and 6"-O- acetylgenistin.
  • Genistein and its glycosides are mainly found in legumes, such as soybeans and chickpeas. Soybeans and soy foods are the major dietary sources of these substances.
  • Nonfermented soy foods, such as tofu contain higher levels of the genistein glycosides
  • fermented soy foods such as tempeh and miso, contain higher levels of the aglycone.
  • the present invention relates to a feed composition
  • a feed composition comprising a flavonoid, deferable the flavonoid is a isoflavones, such as daidzein, genistein or glycitein.
  • the feed comprises common feed components such as proteins and DiIs, and may optionally further comprises a pigment, such as astaxanthin or Danthaxanthin which further improves the colour of the recipient of the feed somposition.
  • the present invention also relates to a process for increasing the colour of meat and integuments of fish and Crustacea, where the pertinent animal is fed a diet comprising a flavonoid.
  • the present invention relates to a process for increasing the endogenous concentration of astaxanthin and chanthaxanthin of fish and crustacean, where the pertinent animal is fed a diet comprising a flavonoid.
  • a still further embodiment of the invention relates to a process to increase the texture of fish and Crustacea, characterized in that the pertinent animal is fed a diet comprising a flavonoid.
  • the processes in accordance with the invention preferable uses isoflavones such as daidzein, genistein or glycitein.
  • the processes in accordance with the invention are preferable used to treat fish such as salmon and trout, and crustaceas such as crabs, lobsters and shrimps.
  • Figure 1 shows the effects of inclusion of the isoflavones genistein/dadzein in the feed composition on flesh colour of salmon.
  • the trial was conducted at Ewos Innovation's research station at L ⁇ nningdal, Norway. Atlantic salmon were fed diets, in duplicate with inclusions of 0%, 0.4%, 0.8% and 1.2% of a genistein/dadzein mixture (1/1).
  • the feed material was prepared at Ewos Innovation research facilities, and the dry isoflavone material was incorporated in the feed production together with the other dry ingredients.
  • the isoflavones material used in the test experiments is Gendaxin®.
  • the feed components and proximate composition is given in table 1.
  • Feed components and proximate composition in the experimental diets (g 100g-1).
  • Each 5x5m net pen was stocked with 170 fish, the start weight was approximately 1.5 kg and the fish reached a final weight of 3.2 kg.
  • Mean seawater temperature in the experimental period was 14.6 0 C, with a range from 8.4 to 20.2 0 C.
  • Chroma Meter CR 200 (Minolta, Osaka, Japan), where L ⁇ -value describes the lightness, a*-value describes the red chromaticity and b*-value the yellow chromaticity.
  • L ⁇ -value describes the lightness
  • a*-value describes the red chromaticity
  • b*-value the yellow chromaticity.
  • Fillet colour was evaluated using the Salmo Fan (Hoffmann-La Roche, Basel, Switzerland), and the measurements were performed in a light-box with monochromatic light (Salmon Colour Box; Skretting, Stavanger, Norway), to minimise visual differences. Sensory evaluation was performed as a general impression of the fillet (Fillet) and in the NQC area (NQC).
  • Astaxanthin and chanthaxanthin was analysed in pooled samples of the fresh fish by isocratic high-pressure liquid-chromatography on a Spherisorb S5-CN nitrile column as described by Bjerkeng et al. (1997).
  • Fillet texture was evaluated instrumentally using a Texture Analyzer TA.XT2 (Stable Micro Systems, Surrey, England) equipped with a cylindrical plunger (12.5 mm. diam.) performing the Texture Profile Analysis (TPA).
  • TPA Texture Profile Analysis
  • the plunger was pressed into the fillets at a constant speed of 1 mm s "1 until it reached 90 % of the sample height.
  • the resistance force during compression to maximum force (Max force) and at 60% compression (Force ⁇ O) was obtained during compression.
  • the gradient up to the breakpoint was calculated (gradient).
  • Three measurements were performed on each sample, and the mean value was used in the data analysis. The measurements were made just in front of and under the dorsal fin, about 1.5 cm above the lateral line.
  • Fillet gaping was evaluated on all fillets using a scale from 0 - 5 where 0 denotes no gaping and 5 severe gaping (Andersen et al., 1994).
  • Mean round weight of the experimental fish was 3.20+0.02 kg.
  • the feed material according to the present invention thus have the ability to increase the endogenous concentration of important pigments in the fish flesh.
  • Canthaxanthin (mg/kg) 0.25+0.05 0.20+0.00 0.25 ⁇ 0.05 0.25 ⁇ 0.05
  • Idoxanthin (mg/kg) N.D. N.D. 0.05 ⁇ 0.05 0.05+0.05
  • Gaping (0-5) 0.50 ⁇ 0.11 0.56 ⁇ 0.18 0.85 ⁇ 0.18

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Physiology (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Health & Medical Sciences (AREA)
  • Insects & Arthropods (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Birds (AREA)
  • Feed For Specific Animals (AREA)
  • Fodder In General (AREA)

Abstract

The invention relates to a feed composition comprising a flavonoid, more particularly an isoflavone such as daidzein or genistein, for example in the form of a fermented soy protein material. The invention also relates to a process for the coloring or pigmenting of various animals such as fish and Crustacea, for increasing the endogenous concentrations of astaxanthin and chanthaxanthin, and for improving the texture of the flesh of said fish or Crustacea.

Description

A feed composition and method for pigmenting.
:IELD OF THE INVENTION
"he present invention relates to a feed composition and a process for the olouring or pigmenting of various animals such as fish and Crustacea, and also 3 a process for increasing the endogenous concentrations of astaxanthin and hanthaxanthin.
!ACKGROUND OF THE INVENTION
i order to obtain the desired red colour of salmon or other fish or Crustacea igments have to be added to the feed composition. The pigments most ommonly used are the carotenoids astaxanthin and chanthaxanthin. Commercially available astaxanthin products are however very expensive and ieir biological retention is quite low.
: is thus an object of the present invention to provide new feed compositions /hich improves the pigmenting of animals such as fish and Crustacea.
^ further object of the present invention is to provide a method for pigmenting ieat and integuments of fish and Crustacea.
v further object of the present invention is to provide a method for increasing ie endogenous concentration of pigments in meat and integuments of fish and rustacea, such as astaxanthin and chanthaxanthin.
"he present inventors have surprisingly found that the inclusion of flavonoids ind fermented proteins in the feed composition given to Atlantic salmon nproved the colour and texture of the fish flesh both for fresh fish filets and for sh filets stored for five months. t is thus a further object of the present invention to provide coloured fish with mproved pigment stability of meat and integuments. Another object is to mprove the stability of processed fish, by-products and fish oil obtained from :anned fish, especially red fish.
The feed composition according to the present invention comprises fermented Droteins and/or flavonoids, and more preferable isoflavones.
Isoflavones can be found in many foods but the most abundant source of soflavones is the soy bean (Glycine max). Isoflavones and their derivatives oroduce health benefits in addition to nutritional values. Research suggests that soy isoflavones benefit humans in four ways: as estrogens and antiestrogens, as cancer-enzyme inhibitors, as antioxidants, and as immune system enhancers or stimulants (Setchell and Cassidy, 1999; Seiichiro Yamamoto et al., 2003).
The isoflavones material that has been tested according to the invention contains the isoflavones Genistein and Dadzein and these are known to have antioxidative properties.
Genistein is the aglycone (aglucon) of genistin. The isoflavone is found naturally as the glycoside genistin and as the glycosides 6"-O-malonylgenistin and 6"-O- acetylgenistin. Genistein and its glycosides are mainly found in legumes, such as soybeans and chickpeas. Soybeans and soy foods are the major dietary sources of these substances. Nonfermented soy foods, such as tofu, contain higher levels of the genistein glycosides, while fermented soy foods, such as tempeh and miso, contain higher levels of the aglycone. DETAILED DESCRIPTION OF THE INVENTION
The present invention relates to a feed composition comprising a flavonoid, deferable the flavonoid is a isoflavones, such as daidzein, genistein or glycitein. The feed comprises common feed components such as proteins and DiIs, and may optionally further comprises a pigment, such as astaxanthin or Danthaxanthin which further improves the colour of the recipient of the feed somposition.
The present invention also relates to a process for increasing the colour of meat and integuments of fish and Crustacea, where the pertinent animal is fed a diet comprising a flavonoid.
Further, the present invention relates to a process for increasing the endogenous concentration of astaxanthin and chanthaxanthin of fish and crustacean, where the pertinent animal is fed a diet comprising a flavonoid.
A still further embodiment of the invention relates to a process to increase the texture of fish and Crustacea, characterized in that the pertinent animal is fed a diet comprising a flavonoid.
As for the feed product, the processes in accordance with the invention preferable uses isoflavones such as daidzein, genistein or glycitein.
The processes in accordance with the invention are preferable used to treat fish such as salmon and trout, and crustaceas such as crabs, lobsters and shrimps.
The invention is explained in further detail below with reference to Figure 1 , and the results given in the experimental section.
Figure 1 shows the effects of inclusion of the isoflavones genistein/dadzein in the feed composition on flesh colour of salmon. EXPERIMENTAL SECTION
Materials & Methods
Fish and diets
The trial was conducted at Ewos Innovation's research station at Lønningdal, Norway. Atlantic salmon were fed diets, in duplicate with inclusions of 0%, 0.4%, 0.8% and 1.2% of a genistein/dadzein mixture (1/1). The feed material was prepared at Ewos Innovation research facilities, and the dry isoflavone material was incorporated in the feed production together with the other dry ingredients. The isoflavones material used in the test experiments is Gendaxin®. The feed components and proximate composition is given in table 1.
Table 1
Feed components and proximate composition in the experimental diets (g 100g-1).
Diets
Parameter 4123 4124 4125 4126
Controll 0.4% D/G 0.8% D/G 1.2% D/G
50RO/50FO
Fish meal LT-94 50.8 50.5 50.1 49.8
Fish oil 30.3 30.3 30.3 30.4
Wheat 18 17.9 17.9 17.7
Micronutrients 0.9 0.9 0.9 0.9
Genistein/Daidzein (1 :1) - 0.4 0.8 1.2
TTA - - - -
Protein 39.4 41.6 40.3 40.6
Oil 33.7 33.4 33.3 33.9
Ash 8.8 8.7 8.4 8.7
Moisture 7.0 6.6 6.9 6.7
Astaxanthin (mgkg-1) 38 36 37 37 Each 5x5m net pen was stocked with 170 fish, the start weight was approximately 1.5 kg and the fish reached a final weight of 3.2 kg. Mean seawater temperature in the experimental period was 14.6 0C, with a range from 8.4 to 20.2 0C.
Ten fish from each net pen were slaughtered commercially and subjected to chemical (pooled analyses) and quality analysis (fresh samples). After four days of ice storage the fish were subjected to computer topography to obtain the total fat content and the area of visible fat of the fish. The fish were then filleted and quality analyses were performed. The following quality analyses were performed: Weights and condition factor, instrumental texture analyses (Texture Analyzer TA-XT2), visual colour analyses using the Roche SalmoFan and instrumental colour analyses (Minolta Chroma Meter). The fillets were further frozen to -200C and stored for five months before new colour analyses were performed.
Chemical composition
All pooled analyses were performed on a homogenate of slices of the 10 fillets in each experimental net pen. Slices were taken of the whole area under the dorsal fin. The muscle were analysed for dry matter content (105 0C for 24 hrs), protein content analysed as Kjeldahl-N*6.25 (Kjeltec Autoanalyser, Tecator, Sweden), ash (5500C until constant weight) and fat by ethyl-acetate extraction (NS 9402, 1994). Individual fat content and fat distribution was analysed using a computer tomograph as described by Rye et al. (1995), where the fat deposits (visible fat) is estimated as the area of computer estimated fat deposits divided by the total area of the edible part of the salmon in the illuminated plane, which is taken directly in front of the dorsal fin.
Colour
Instrumental colour analysis (CIE 1976 L* a* b*) was carried out with a Minolta
Chroma Meter CR 200 (Minolta, Osaka, Japan), where LΛ-value describes the lightness, a*-value describes the red chromaticity and b*-value the yellow chromaticity. The measurements were made three places on the fillet (front, middle, tail) in triplicate, rotating 45° between measurements, and an average of the three measurements was used in the data analyses.
Fillet colour was evaluated using the Salmo Fan (Hoffmann-La Roche, Basel, Switzerland), and the measurements were performed in a light-box with monochromatic light (Salmon Colour Box; Skretting, Stavanger, Norway), to minimise visual differences. Sensory evaluation was performed as a general impression of the fillet (Fillet) and in the NQC area (NQC).
Astaxanthin and chanthaxanthin was analysed in pooled samples of the fresh fish by isocratic high-pressure liquid-chromatography on a Spherisorb S5-CN nitrile column as described by Bjerkeng et al. (1997).
Texture and gaping
Fillet texture was evaluated instrumentally using a Texture Analyzer TA.XT2 (Stable Micro Systems, Surrey, England) equipped with a cylindrical plunger (12.5 mm. diam.) performing the Texture Profile Analysis (TPA). The plunger was pressed into the fillets at a constant speed of 1 mm s"1 until it reached 90 % of the sample height. The resistance force during compression to maximum force (Max force) and at 60% compression (ForceδO) was obtained during compression. The gradient up to the breakpoint was calculated (gradient). Three measurements were performed on each sample, and the mean value was used in the data analysis. The measurements were made just in front of and under the dorsal fin, about 1.5 cm above the lateral line. Fillet gaping was evaluated on all fillets using a scale from 0 - 5 where 0 denotes no gaping and 5 severe gaping (Andersen et al., 1994).
Statistics λnalyse of variance was performed by GLM in SAS (SAS Institute, 1990) using •andom net pen nested within diet treatment as error term. Means were ranked by Student Newman Keuls method. If not stated elsewhere, the significance level was set at 5%. Principal component analyses (PCA) was performed in Uncrambler (vers. 6.11) using cross-validation.
Results
Weight and yield
There was no significant effect of diet on weight and yield of the fish (Table 4).
Mean round weight of the experimental fish was 3.20+0.02 kg.
Example 1
Chemical composition of fresh fish fed diets supplemented with isoflavones.
As apparent from table 2, there was a tendency to increased levels of pigments in the muscle of fish fed diets with increased levels of isoflavones in the diets. The feed material according to the present invention thus have the ability to increase the endogenous concentration of important pigments in the fish flesh.
Table 2 Chemical composition of fresh fed diets supplement with different oils.
Diets
Parameter 4123 4124 4125 4126
Control! 0.4% D/G 0.8% D/G 1.2% D/G
50RO/50FO
Protein (%) 18.7±0.56 19.2±0.08 19.2+0.02 18.9+0.07
Fat (%) 15.6+1.15 15.5±1.00 15.8±0.20 16.3±0.30
Dry matter (%) 34.7±0.26 34.7±0.84 34.8+0.15 34.8±0.20
Ash (%) 1.28±0.09 1.25±0.03 1.30+0.10 1.30±0.10
Total pigment (mg/kg) 5.15+0.05 5.40+0.10 5.70±0.20 6.00+0.60
Astaxanthin (mg/kg) 4.90±0.10 5.10±0.10 5.40±0.20 5.65±0.55
Canthaxanthin (mg/kg) 0.25+0.05 0.20+0.00 0.25±0.05 0.25±0.05
Idoxanthin (mg/kg) N.D. N.D. 0.05±0.05 0.05+0.05
Mean + std. error, n=2, pooled samples N.D. = Not detected
Example 2
Improving flesh colour of salmon in fresh and frozen fish.
The colour improvements obtained by the inclusion of isoflavones in the fish feed diet are evident from figure 1. After five months of frozen storage fish fed with inclusion of 1.2% isoflavones in the diets were evaluated as redder then fish from the control group. The same tendency was also seen in fresh fish.
Increased dietary levels of the isoflavones, resulted in increased visually evaluated colour and higher astaxanthin levels in the muscle evaluated on both Fresh fillet and fillet frozen stored for five months. The instrumental colour neasurements support these findings. Data given in table 3. Table 3
Colour (mean±sem, n=20) of the experimental fish, measured fresh and on fish frozen for five months.
Diets
Parameter 4123 4124 4125 4126
Controll 0.4% D/G 0.8% D/G 1.2%
D/G
50RO/50FO
Fresh
Colour fan score, back (20-34) 23.8+0.20 23.9±0.24 24.3+0.21
24.4±0.20
Colour fan score, NQC (20-34) 24.5±0.21 24.7±0.23 25.1±0.21
25.2±0.21
L* 40.8±0.38 40.4+0.35 39.9±0.40
39.7±0.26
A* 9.46+0.20 9.49±0.16 9.27+0.20
10.7±1.34
B* 11.8+0.26 11.9±0.21 11.4±0.20
11.3+0.29
C* 15.2±0.32 15.3±0.25 14.7±0.30
14.6±0.37
Hue 51.4±0.26 51.5+0.37 51.0±0.41
50.6±0.26
Frozen
Colour fan score, NQC (20-34) 22.8±0.22b 23.2±0.21ab 23.2+0.23ab
>3.9±0.23a
* 48.3±0.46 48.0+0.47 48.4±0.50
*7.7±0.38
V 12.4±0.41bc , 12.0+0.25C 13.3+0.37ab
I2.9±θ.34abc
3* 18.1±0.52b 17.4±0.35b 18.7+0.45ab
I8.1+O.46b
-»* 21.9±0.66b 21.2±0.42b 23.0+0.57ab
>2.3±0.57b
■lue 55.6±0.26a 55.4±0.33a 54.7±0.33ab
>4.4±0.26b Example 3
Improved hardness of fish fillets of fish given isoflavones in the diet
The hardness of the fillets, measured with compression analysis, increased with increasing inclusion of genistein/dadzein. The results are presented in table 4.
Table 4 Gaping and texture (mean±sem, n=20)
Diets
Parameter 4123 4124 4125
4126
Controll 0.4% D/G 0.8% D/G
1.2% D/G
50RO/50FO
Gaping (0-5) 0.50±0.11 0.56±0.18 0.85±0.18
0.20+0.09
Fillet thickness (cm) 31.7±0.45 30.7±0.67 31.3±0.42
30.7±0.32
Breakpoint (N) 10.8±0.25 10.5±0.29 10.8±0.34
11.3±0.23
Brakpoint60% (N) 9.00±0.22b 9.16±0.34b 10.2±0.40a
10.5±0.30a
Gradient (N/s) 3.26±0.12 3.10+0.12 3.40±0.12
3.43±0.11

Claims

C L A I M S
1. Feed composition, characterized in that said composition comprises a flavonoid.
2. Feed composition in accordance with claim 1 , characterized in that said flavonoids is an isoflavone.
3. Feed composition in accordance with claim 2, characterized in that said isoflavone is daidzein, genistein or glycitein.
4. Feed composition in accordance with claim 1 , characterized in that said composition comprises common feed components such as proteins and oils.
5. Feed composition in accordance with claim 1, characterized in that said composition further comprises a pigment which improves the colour of the recipient of the feed composition.
6. Feed composition in accordance with clam 5, characterized in that said pigment is astaxanthin or canthaxanthin.
7. Process for increasing the colour of meat and integuments of fish and Crustacea, characterized in that the pertinent animal is fed a diet comprising a flavonoid.
8. Process for increasing the endogenous concentration of astaxanthin and chanthaxanthin of fish and crustacean, characterized in that the pertinent animal is fed a diet comprising a flavonoid.
9. Process to increase the texture of fish and Crustacea, characterized in that the pertinent animal is fed a diet comprising a flavonoid.
10. Process in accordance with one of the claims 7-9, characterized in that said flavonoid is an isoflavone.
11. Process in accordance with claim 10, characterized in that said isoflavone is daidzein, genistein or glycitein.
12. Process in accordance with one of the claims 7-9, characterized in that said fish is selected from the group comprising salmonoids, i.e. fish from the family Salmonidae, e.g. salmon (Pacific salmon species or Atlantic salmon species) or trout.
13. Process in accordance with one of the claims 7-9, characterized in that said Crustacea is selected from the group comprising crabs, lobsters, prawns, shrimps, languster and langustines.
14. Process in accordance with one of the claims 7-9, characterized in that the integuments includes in particular the skin, scales and shells of fish and Crustacea.
15. Process for increasing the colour of meat and integuments of fish and Crustacea, characterized in that the pertinent animal is fed a diet comprising a fermented soy protein material.
16. Process for increasing the endogenous concentration of astaxanthin and chanthaxanthin of fish and crustacean, characterized in that the pertinent animal is fed a diet comprising a fermented soy protein material.
17. Process to increase the texture of fish and Crustacea, characterized in that the pertinent animal is fed a diet comprising a fermented soy protein material.
18. Process in accordance with one of the claims 15-17, characterized in that the fermented soy protein material is Gendaxin®.
19. Feed composition, characterized in that said composition comprises a fermented soy protein material.
20. Feed composition in accordance with claim 19, characterized in that said material is Gendaxin®.
PCT/NO2006/000192 2005-05-20 2006-05-22 A feed composition and method for pigmenting WO2006123939A1 (en)

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Publication number Priority date Publication date Assignee Title
WO2010082832A1 (en) * 2009-01-14 2010-07-22 Nofima Marin As Improved fillet quality of framed fish using bioactive amino acids
KR101024394B1 (en) * 2008-02-29 2011-03-23 한국방송통신대학교 산학협력단 A method for improving quantity of accumulated fat in animal musculartissue using subcutaneous implantation of soybean isoflavone genestein substance
WO2012102626A1 (en) * 2011-01-28 2012-08-02 Gibb Holdings (Nelson) Limited A supplement
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RU2762738C1 (en) * 2021-04-19 2021-12-22 федеральное государственное бюджетное образовательное учреждение высшего образования "Волгоградский государственный аграрный университет" (ФГБОУ ВО Волгоградский ГАУ) Artificial fodder for crayfish in the larval period growing in closed water bodies

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101024394B1 (en) * 2008-02-29 2011-03-23 한국방송통신대학교 산학협력단 A method for improving quantity of accumulated fat in animal musculartissue using subcutaneous implantation of soybean isoflavone genestein substance
WO2010082832A1 (en) * 2009-01-14 2010-07-22 Nofima Marin As Improved fillet quality of framed fish using bioactive amino acids
WO2012102626A1 (en) * 2011-01-28 2012-08-02 Gibb Holdings (Nelson) Limited A supplement
WO2017103618A1 (en) * 2015-12-18 2017-06-22 Bergen Teknologioverføring As Process for hydrolysing fish bone, product therefrom and its use for improving flesh pigmentation in a salmonid fish
RU2762738C1 (en) * 2021-04-19 2021-12-22 федеральное государственное бюджетное образовательное учреждение высшего образования "Волгоградский государственный аграрный университет" (ФГБОУ ВО Волгоградский ГАУ) Artificial fodder for crayfish in the larval period growing in closed water bodies

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