Background The flesh pigmentation of farmed Atlantic salmon is formed by accumulation of
carotenoids derived from commercial diets. In the salmon gastrointestinal system, the …

Background The characteristic pink-reddish color in the salmonids fillet is an important,
appealing quality trait for consumers and producers. The color results from diet …

Tasmanian-farmed Atlantic salmon populations exhibit starvation followed by a reduced
growth rate alongside reduced flesh pigmentation in response to elevated summer …

Atlantic salmon (Salmo salar) is an important source of food globally; however, fillet color
can significantly affect consumer purchasing, leading to potential food waste. Fish diets can …

Tasmania is experiencing increasing seawater temperatures during the summer period
which often leads to thermal stress-induced starvation events in farmed Atlantic salmon, with …

Red coloration of muscle tissue (flesh) is a unique trait in several salmonid genera, including
Atlantic salmon. The color results from dietary carotenoids deposited in the flesh, whereas …

The visual appearance of the fish fillet is a significant determinant of consumers' purchase
decisions. Depending on the rainbow trout diet, a uniform bright white or reddish/pink fillet …

Carotenoids are primarily responsible for the characteristic red flesh coloration of salmon.
Flesh coloration is an economically and evolutionarily significant trait that varies inter-and …

Astaxanthin (Ax), the main carotenoid responsible for the distinct red flesh color in salmonids
(Oncorhynchus, Salvelinus, Salmo, and Parahucho), is added to the diet of farmed fish at a …

Abstract In Tasmania (Australia), during the marine phase, it has been observed that flesh
pigmentation significantly drops in summer, possibly due to high water temperatures (> 20° …