Replacement of dietary fish oil with olive oil in young yellowtail <Emphasis Type="Italic">Seriola quingqueradiata</Emphasis>: effects on growth,muscular fatty acid composition and prevention of dark muscle discoloration during refrigerated storage |
| |
| Authors: | Ayumi Seno-O Fumiaki Takakuwa Tomomi Hashiguchi Katsuji Morioka Toshiro Masumoto Haruhisa Fukada |
| |
| Institution: | (1) Laboratory of Fish Nutrition, Faculty of Agriculture, Kochi University, 783-8502 Nankoku, Kochi, Japan |
| |
| Abstract: | Dietary fish oil (FO) was replaced by olive oil (OO) in young yellowtail Seriola quinqueradiata to investigate its effects on growth, muscular fatty acid composition and prevention of color deterioration of dark muscle
during storage. Yellowtail were fed one of four diets, where FO (80 g/kg diet) was replaced by OO (0, 25, 50 and 100%) for
40 days. No significant difference in growth was seen among the diet groups. In addition, these experimental diets did not
affect the proximate compositions of the dorsal muscle, ventral muscle and the liver in these fish. Serum total protein, glucose
and total cholesterol levels did not show significant differences; however, serum triglyceride levels were significantly higher
in fish fed 50 and 100% OO diets. Fatty acid composition of ventral muscle reflected the composition of the respective diets.
Dark muscle discoloration was reduced in fish fed OO diets after 12 to 18 h during storage at 4°C. Furthermore, the redness
value of fresh dark muscle increased depending on the extent of FO replacement. These results indicate that the partial or
total dietary replacement of FO with OO prevents discoloration of dark muscle without affecting the growth of young yellowtail
after 40 days of feeding. |
| |
| Keywords: | color deterioration dark muscle discoloration fatty acid composition fish oil olive oil yellowtail |
| 本文献已被 SpringerLink 等数据库收录！ |
|
