Effect of encapsulated oregano extracts on growth performance of red tilapia (Oreochromis niloticus) and TBA values changing during chilling
2011
Panita Kulthanaparamee(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Department of Aquaculture) | Orapint Jintasataporn(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Department of Aquaculture) | Prathak Tabthipwon(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Department of Aquaculture)
Study on effect of encapsulated oregano extracts on growth performance of red tilapia (Oreochromis niloticus) and Thiobabituric acid value (TBA) values changing during chilled was conducted. In 12 weeks trial, red tilapia of 150-180 g. were fed 3 times a day with diets supplemental encapsulated oregano extracts 4 levels (0 , 0.5, 1.0, 2.0 g/kg feed). The results showed no statistical difference (p GT 0.05) on growth performance in term of average daily gain( ADG ) , and feed conversion ratio (FCR). Focusing on fillet quality after feeding trial, diet containing oregano essential oil presented antioxidant effects by retarding lipid oxidation in fish fillet during chilled at 4 deg C for 48 hours. The TBA value in 1.257+-0.120 mg.malonaldehyde/kg fillet which was the fillet of fish fed diet not encapsulated oregano extracts was highest (p LT= 0.05). This indicated the deterioration of fillet. While TBA in those fishes fed diet containing 0.55 percent encapsulated oregano extracts was 0.366-0.457 mg.malonaldehyde/kg fillet. Therefore, supplemental encapsulated oregano extracts in red tilapia diet can retard the deterioration of the fish fillet and prolong shelf life of the product.
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