Sensory evaluation and composition of tilapia (Oreochromus niloticus) fed diets containing protein-rich ethanol by-products from corn
1996
Wu, Y.V. | Warner, K. | Rosati, R. | Sessa, D.J. | Brown, P.
Fish rations containing 16 to 29% of corn gluten meal, corn gluten feed, or corn distillers' grains with solubles and a control commercial feed were fed to tilapia. A trained, 10-member sensory panel evaluated the flavor characteristics of harvested, cooked tilapia fillets. The intensities of flavor characteristics of cooked fillets from tilapia raised on pellets containing 16% of corn gluten meal or corn gluten feed, as well as 19% of corn distillers' grains with solubles, were not significantly different than fish fed commercial fish feed. In general, the commercial feed resulted in similar protein and ash contents but higher total fat in the fillets compared with those containing ethanol by-products.
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