Dec 31, 2011 - Astaxanthin is the carotenoid that is probably the most well known and most widely added to fish foods
We use whole animals because they provide your marine creatures with the most natural and complete nutrition. The same fresh, high quality seafood delivered to Chicagoland’s finest restaurants, is also delivered to our U.S. facility every week. Before processing begins, all ingredients go through an extensive rinsing process to rid them of sodium tripolyphosphate (STPP), a preservative often used even in the freshest seafood. We then use dry ice to maintain the perfect particle size and keep the product temperature below 40 degrees to avoid bacterial growth and preserve freshness. While our fresh seafood is chopped, our Mysis-sized pacific plankton (E. pacifica) and krill (E. superba) are marinated in solutions of super concentrated highly-unsaturated fatty acids (HUFAs), astaxanthin, and beta carotene that will keep your reef and fishes healthy and vibrant. Next come the small particle foods designed for the corals and other small mouths. Our foods aren’t just splashed with these tiny, tasty morsels, but are loaded with a slurry of juicy Rotifers, heaps of copepods, piles of fish eggs, puddles of freshly hatched baby brine, and scoops of mini-pellets. After being gently stirred, our food then goes into our awesome DIY hopper before being measured into zip top bags and then frozen and stored at -30 to -40 degrees until shipping.
Astaxanthin is a xanthophyll carotenoid, which exhibits many important biological activities including a high degree of antioxidant capacity (AOC) and antibacterial activity, hence has a significant applicability in food, pharmaceutical and cosmetic industries. An attempt was made towards optimization of astaxanthin extraction conditions using three different extraction conditions and a solvent series, from uncooked, cooked and acid-treated shrimp waste, which is a readily available and cheap source of the pigment. The astaxanthin extracts were analyzed by comparing their UV–visible absorbance spectra and thin layer chromatograms with a standard astaxanthin sample. The percentage of astaxanthin in each crude sample was determined using the Beer–Lambert law. The Folin–Ciocalteu assay and the disk diffusion assay were used to investigate the antioxidant capacities and antibacterial activities of extracted astaxanthin samples respectively. The extracted astaxanthin was incorporated into fish feeds to test its ability to enhance the skin color of goldfish.
Oscar Fish Forum :: Topic: Astaxanthin in Fish Food (1/1)
Most of the fish foods here in the states use astaxanthin