Effects of Lyophilized Dietary Yeast Rhodotorula mucilaginosa on Skin and Fillet Pigmentation of Gilthead Seabream (Sparus aurata): A Computer-Based Image Analysis Assessment

Skin pigmentation is a crucial factor influencing the market value of gilthead seabream. A three-month feeding trial evaluated the effects of dietary inclusion of Rhodotorula mucilaginosa on skin and fillet pigmentation of gilthead seabream (Sparus aurata). Four diets containing yeast were tested in triplicate tanks using 120 fish in total. Skin and fillet colours were assessed via computer-based image analysis in CIELAB, RGB and HSB spaces. Analysis of total carotenoids was also performed. Yeast inclusion increased L* and Whiteness values in the operculum and enhanced lightness in ventral skin regions. In the abdominal area, RGB values decreased, particularly in the 3% diet. Fillet responses were limited to the red muscle, where the 3% diet significantly increased a* and Chroma values. Overall, inclusion of R. mucilaginosa exceeding 2% influenced seabream skin brightness and total carotenoid content, while 3% inclusion enhanced red muscle pigmentation, suggesting potential as a natural pigment source in seabream feeds.