Nutritional effect of red beet (Beta vulgaris) on color of meat and skin in rainbow trout (Oncorhynchus mykiss)

Investigated the effects of beet (as a source of plant pigment) on rainbow trout skin discoloration experiment in a completely randomized design with 4 treatments and 3 replicates were performed. For this purpose, 240 fish (20 pieces per experimental unit) were reared for 45 days under standard conditions. Experimental groups included a control treatment (no beets) and nutritional treatments with 5%, 10% and 15% were beets. For measuring changes in skin color on the 45th day in Experiment, 2 pieces of fish from each replicate were randomly selected and slaughtered. After a side cut on the part of the body with the skin and also making cold for 24 hours, based on three criteria colorimetric parameters L * (brightness), a * (redness) and b * (yellowness) colorimetric device 400-MINOLTA CR were evaluated. Results were shown significant differences between experimental groups, there were no effects on the skin and flesh color (05/0 <P). Although numerically the highest rates of red meat and skin index was for 10% beet group and the highest value of yellow and brightness index was for no beets group. Although by calculation ΔE (the deviation of color) in the skin, the results were shown that 10% beet group had more significant differences than the other groups (P <0/05). And also there was a significant difference (P <0/05) in the flesh which was in P-value level (probability level)