Astaxanthin is an important pigment for the rainbow trout Oncorhynchus mykiss. This study was conducted to investigate the effects of different sources of dietary astaxanthin on the growth, coloration, and antioxidant capacity of the commercial-sized O. mykiss during long-term feeding. Haematococcus pluvialis (HP), yeast Phaffia rhodozyma (PR), and synthetic astaxanthin (SA) were added to the basic feed (no astaxanthin, NA) to prepare the isonitrogenous and isolipidic experimental diets; the actual astaxanthin content values in the diets were 31.25, 32.96, and 31.50 mg/kg, respectively. Eighteen hundred O. mykiss, averaging 670 ± 20 g, were randomly divided into four groups and then fed with the experimental diet for four months. Dietary supplementation of P. rhodozyma and synthetic astaxanthin had no significant effects on the growth and tissue indexes of O. mykiss. In contrast, dietary supplementation with astaxanthin from H. pluvialis significantly increased the weight gain rate after four months of feeding. The fillet lightness of O. mykiss in the PR and SA was statistically lower than that in the NA and HP; the redness and astaxanthin content of fillet in the HP, PR, and SA groups were statistically higher than those in the NA. The total antioxidant capacity of the liver and serum in the HP was statistically higher than that in other diet groups, and a higher liver total superoxide dismutase activity was detected in the HP compared with the PR. Dietary supplementation of astaxanthin significantly increased the glutathione peroxidase activity in the liver and serum, and the highest serum glutathione peroxidase activity was detected in the HP, while dietary astaxanthin significantly decreased the malondialdehyde content in the liver and serum. Dietary supplementation of PR significantly increased the fillet ash content, while the highest fillet total lipid content was detected in the HP. Dietary astaxanthin significantly improved fillet redness and antioxidant capacity, among which H. pluvialis astaxanthin has greater effects on improving weight gain, antioxidant capacity, and fillet total lipid content.

Semicarbazide is a newly recognized marine pollutant and has the potential to threaten marine shellfish, the ecological equilibrium and human health. In this study, we examined the accumulation, distribution, and chemical forms of semicarbazide in scallop tissues after exposure to 10, 100, and 1000 μg/L for 30 d at 10 °C. We found a positive correlation between semicarbazide residues in the scallops and the exposure concentration (p < 0.01). Semicarbazide existed primarily in free form in all tissues while bound semicarbazide ranged from 12.1 to 32.7% and was tissue-dependent. The time for semicarbazide to reach steady-state enrichment was 25 days and the highest levels were found in the disgestive gland, followed by gills while levels in gonads and mantle were similar and were lowest in adductor muscle. The bioconcentration factor (BCF) of semicarbazide at low exposure concentrations was higher than that at high exposure concentrations. These results indicated that the scallop can uptake semicarbazide from seawater and this affects the quality and safety of these types of products when used as a food source.

The green alga Haematococcus pluvialis, rich in natural astaxanthin, is a key feed additive for salmonid pigmentation. This study evaluated dietary micro-algal astaxanthin effects on structure, antioxidative and immune response, as well as microbiota in different gut segments of rainbow trout Oncorhynchus mykiss (initial average weight: 0.67 ± 0.02 kg). Three diets contained 0 (Diet 1, control), 18.57 (Diet 2) and 31.25 mg/kg (Diet 3) micro-algal astaxanthin. After a 4-month feeding trial, dietary astaxanthin promoted the goblet cell proliferation of pyloric caeca and increased hindgut tunica muscularis thickness (p < 0.05). It also improved antioxidant capacity, characterized by the upregulation of gpx and cat expression in the midgut, accompanied by a significant decrease in MDA content (p < 0.05). Furthermore, dietary astaxanthin could upregulate tgf-β, tor1 and pcna levels in midgut and igm in hindgut, while il1β, il6, il8 and tnfα in hindgut were significantly downregulated in Diet 2 (p < 0.05). Additionally, dietary astaxanthin also enhanced the α-diversity of hindgut and altered the core microbiota (reduced Proteobacteria, increased Actinobacteria). Diet 2 increased microbic abundance associated with reducing gut inflammation and promoting nutrient absorption while decreasing that of pathogenic bacteria. Overall, dietary 18.57 mg/kg astaxanthin supplementation could promote gut structure, antioxidant and immune capacity, reduce inflammation and modulate microbiota. These findings indicate that natural astaxanthin from H. pluvialis has potential as an immunostimulant to promote gut health in salmonids.