Dietary supplementation versus direct postmortem addition of α-tocopherol acetate on fatty acid composition of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage
2012
Rahnama, M. | Jasour, M.S. | Arshadi, A. | Zakipour Rahimabadi, E. | Ehsani, A.
This study was designed to compare the effects of α-tocopherol acetate which added to diet (0, 300 and 500 mg/kg) in 58 days trial and direct addition (200 mg/kg flesh) after slaughtering on fatty acid composition of rainbow trout fillets during 12 days of refrigerated storage. Fish were fed experimental diets twice daily at 8:00 and 17:00 h, 7 days a week. The present study illustrated that dietary α-tocopherol acetate showed no statistically difference (P>0.05) in fillet composition parameters and content of the major fatty acid groups of fish fillets after 8 weeks experiment. In general, there was decrease in the proportion of MUFA and PUFA, and an increase of SFA in all treatments during refrigerated storage (P<0.05). However, during storage period, the fatty acid composition was not affected by the postmortem addition of vitamin E, but fish that fed supplemented diets with α-tocopherol acetate had less change in fatty acids in comparison to the control diets at the end of refrigerated storage (P<0.05). There were no significant differences in FA composition (P>0.05) between the fillets of fish fed diets containing different levels of α-tocopherol during storage period.
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