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The aims of this study were to assess the effects of enzymatic cell wall disruption and feed extrusion temperature on utilization of astaxanthin from red yeast (Xanthophyllomyces dendrorhous, formerly Phaffia rhodozyma) supplied to experimental diets for rainbow trout. The red yeast was subjected to three different degrees of enzymatic cell wall disruption, resulting in 45%, 70% and 97% increase in...
A trial was conducted in flow-through fibre-glass tanks at a water temperature of 11.1+/-3.0 o C, at a dissolved oxygen content of 9.3+/-1.0 mg/l, and at an oxygen saturation level of 84.2+/-4.9% (mean+/-SD) in rainbow trout with average starting weight of 178+/-23 g for the effect of astaxanthin on growth, condition, and some hematological and blood biochemical indices of the fish. Using...
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