Effects of dietary soy sauce oil supplementation on growth performance and sensory characteristics of Biwa salmon Oncorhynchus masou rhodurus
2015
Sugiura, S. (University of Shiga Prefecture, Hikone, Shiga (Japan). School of Environmental Sciences) | Tonoyama, Y. | Kawachi, H. | Tsukada, M. | Oka, G. | Imai, Y. | Sanada, M. | Shimizu, Y. | Kawase, T. | Hori, N. | Shimizu, N.
Soy sauce oil (SSO) is a byproduct of soy sauce manufacturing. SSO is uncommon as an ingredient for fish or animal feeds. The present study evaluated the dietary effects of SSO on fish growth performance, fillet fat content, and sensory characteristics of the fillets. Biwa salmon Oncorhynchus masou rhodurus (initial mean body weight of 176 g) were fed in commercial aquaculture ponds with either the SSO-supplemented diet or the soybean oil (SBO)-supplemented diet (as a control) for 94 days. Dietary supplementation of SSO at 5% did not cause any adverse effects on fish performance, morphometric measurement, or sensory traits compared with the control fish. Dietary SSO supplementation resulted in significant improvements in some organoleptic properties of fish fillets, which were favored by certain groups of people. The present results indicate that dietary SSO can be used as an alternative ingredient replacing SBO in fish feeds. This is the first study to sensorially evaluate SSO-fed fish.
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