Home About us Contact
|
Home About us Contact | ||
|
|
||
Dietary Lipid Source (dietary + lipid_source)
Selected AbstractsQuality Characterization of Farmed Atlantic Halibut During Ice StorageJOURNAL OF FOOD SCIENCE, Issue 2 2006Christelle Guillerm-Regost ABSTRACT: A quality index method (QIM) was developed for farmed Atlantic halibut and together with instrumental, chemical, sensory, and bacteriological analysis, quality changes of halibut stored on ice for 26 d was evaluated. Two groups of fish were fed diets that differed only in the source of lipid, where 1 diet contained only marine oil sources and the other a 50/50 mixture of marine and soybean oil. Fish were slaughtered after 1 y and then stored on ice for 26 d. The fish were sampled on day 1, day 2, and every 2nd day after that. Dietary lipid sources had no effect on freshness, (ATP) degradation (K-value), texture, color, or liquid-holding capacity. The QIM scores increased with storage time, in particular the appearance and eyes parameters. The QIM is a good freshness indicator for halibut. The K-value was strongly correlated with storage time (r= 0.99), while total bacterial counts increased after 7 to 8 d of ice storage. The texture, liquid-holding capacity, and color were significantly affected by storage time during the early period of storage, probably due to rigor stiffness and rigor resolution. The texture, liquid-holding capacity, and color did not change significantly from approximately day 8 of storage until the end of the experiment at day 26. [source] Influence of dietary lipid source and strain on fatty acid composition of Muscovy duck meatJOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 3-4 2004A. Schiavone Summary A trial was conducted to study the effect of dietary 2% soya bean oil and dietary 2% fish oil (FO) on fatty acid composition of breast meat of two different Muscovy duck (Cairina moschata domestica L.) strains. The two strains were a broiler strain selected for meat production and an unselected rural strain. Fatty acid composition of breast muscle was deeply influenced by lipid source. Dietary FO improved the long chain polyunsaturated fatty acids (LC-PUFAs) of omega 3 series content, while the content of LC-PUFAs of omega 6 series was reduced. Differences in susceptibility in lipid manipulation were found between the two groups of animals suggesting the highest capability of animals belonging to the rural strain in stocking arachidonic acid in breast muscle. As the fatty acid profile of Muscovy duck meat can be considerably modified by changing the fatty acid composition of the diet, and dietary FO represents an easy way to reach this goal, human intake of healthy n-3 LC-PUFAs could be enhanced using this enriched poultry meat, even if the influence of FO on organoleptic characteristics (i.e. off-flavours) must be evaluated. [source] Influences of dietary fatty acid profile on growth, body composition and blood chemistry in juvenile fat cod (Hexagrammos otakii Jordan et Starks)AQUACULTURE NUTRITION, Issue 1 2009S.-M. LEE Abstract This study was conducted to investigate the influence of dietary lipid source and n-3 highly unsaturated fatty acids (n-3 HUFA) level on growth, body composition and blood chemistry of juvenile fat cod. Triplicate groups of fish (13.2 ± 0.54 g) were fed the diets containing different n-3 HUFA levels (0,30 g kg,1) adjusted by either lauric acid or different proportions of corn oil, linseed oil and squid liver oil at 100 g kg,1 of total lipid level. Survival was not affected by dietary fatty acids composition. Weight gain, feed efficiency and protein efficiency ratio (PER) of fish fed the diets containing squid liver oil were significantly (P < 0.05) higher than those fed the diets containing lauric acid, corn oil or linseed oil as the sole lipid source. Weight gain, feed efficiency and PER of fish increased with increasing dietary n-3 HUFA level up to 12,16 g kg,1, but the values decreased in fish fed the diet containing 30 g kg,1 n-3 HUFA. The result of second-order polynomial regression showed that the maximum weight gain and feed efficiency could be attained at 17 g kg,1 n-3 HUFA. Plasma protein, glucose and cholesterol contents were not affected by dietary fatty acids composition. However, plasma triglyceride content in fish fed the diet containing lauric acid as the sole lipid source was significantly (P < 0.05) lower than that of fish fed the other diets. Lipid content of fish fed the diets containing each of lauric acid or corn oil was lower than that of fish fed the diets containing linseed oil or squid liver oil only. Fatty acid composition of polar and neutral lipid fractions in the whole body of fat cod fed the diets containing various levels of n-3 HUFA were reflected by dietary fatty acids compositions. The contents of n-3 HUFA in polar and neutral lipids of fish increased with an increase in dietary n-3 HUFA level. These results indicate that dietary n-3 HUFA are essential and the diet containing 12,17 g kg,1 n-3 HUFA is optimal for growth and efficient feed utilization of juvenile fat cod, however, excessive n-3 HUFA supplement may impair the growth of fish. [source] Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) filletJOURNAL OF APPLIED ICHTHYOLOGY, Issue 1 2004G. M. Turchini Summary The high cost and unpredictable availability of fish meal and fish oil (FO) forced feed mill companies to look for alternative ingredients for aquafeeds. In this study, the effects of alternative dietary lipid sources [FO as control, canola oil (CO), oleine oil (OO), poultry fat (PF) and pork lard (PL)] in trout feed on flavour volatile compounds occurring in brown trout (Salmo trutta L.) fillet were evaluated after 70 days of feeding (rearing temperature 14.6°C). Total amounts of volatile compounds identified were higher for fillets of fish fed diets containing only FO as lipid sources. Total amount of alcohols and aldehydes of the fillets were linearly directly related to the percentage content of polyunsaturated fatty acids (PUFA) n-3 of brown trout flesh. The use of alternative dietary lipid sources, modifying the fillet fatty acids composition, affect the total amount of volatile compounds and, changing the relative amount of each volatile compound, affect the flavour of the fish flesh. [source] | ||||||||||