THE INFLUENCE OF DIETARY ASTAXANTHIN AND TEMPERATURE ON FLESH COLOR IN ARCTIC CHARR SALVELINUS-ALPINUS L

Arctic charr Salvelinus alpinus L. averaging 150 g were fed six diets containing from 0 to 192 mg astaxanthin per kilogram dry diet at two t emperatures (8 degrees C and 12 degrees C), After reaching an average weight of 320 g (102 days at 12 degrees C and 126 days at 8 degrees C) , the fish were killed for evaluation of flesh pigmentation using inst rumental colour measurement. There was a positive relationship between dietary astaxanthin and muscle redness up to a dietary concentration of around 70 mg kg(-1), where a plateau in pigmentation was reached. T ail sections were more intensely pigmented compared with the neck and dorsal regions, Within each temperature regime, flesh coloration was p ositively correlated to specific growth rate. Fish maintained at 8 deg rees C had significantly higher pigmentation compared to those grown a t 12 degrees C.