The effect of red pepper to add into commercial trout feed on growth performance and meat quality of rainbow trout (oncorhynchus mykiss)

Abstract

In this study; the effects of red pepper (P) and powdered pepper (F), added to the diet at different concentrations on the rainbow trout pigmentation to be harvested, have been examined. Experimental fish groups' mean weights at the beginning of the study were 146.1 +/- 0.52 g. the groups were monitored during the 10 weeks, and compared with control (C) group fed with commercial trout feed at the end of the study. After eight week feeding period, the physical status of muscle color among groups were evaluated as: red colorization (a(+)) is the highest in the P2 group; yellow colorization is the highest in the (b(+)) P2 group; the color lightness value (L-) is observed in the P2 group. the difference between the C group and the P2 group is statistically significant (P<0.05). When the visual and colorimetric color values of fish muscles were examined at the end of fifteenth day period, the little change was detected in the C group, and the best colorization was in the P2 group; similar results were obtained at the end of the 8-week period (P<0.05). As a conclusion, If the rainbow trout group at 145-225 g is fed at 1670 with trout fed with 10% powdered red pepper for 8 weeks, a measurable color change can be achieved in the muscles.