Total replacement of fish oil by soybean or linseed oil with a return to fish oil in Turbot (Psetta maxima) 2. Flesh quality properties
| Type | Article | ||||||||
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| Date | 2003-04 | ||||||||
| Language | English | ||||||||
| Author(s) | Regost Christelle, Arzel Jacqueline, Cardinal Mireille , Rosenlund Grethe, Kaushik Sadasivam |
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| Affiliation(s) | INRA, IFREMER, Unite Mixte, Fish Nutr Lab, F-64310 St Pee Sur Nivelle, France. ARC, Nutreco, N-4001 Stavanger, Norway. Ctr Nantes, IFREMER, Food Engn Lab, F-44311 Nantes, France. INRA, Ctr Brest, IFREMER, Unite Mixte,Fish Nutr Lab, F-29280 Plouzane, France. |
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| Source | Aquaculture (0044-8486) (Elsevier), 2003-04 , Vol. 220 , N. 1-4 , P. 737-747 | ||||||||
| DOI | 10.1016/S0044-8486(02)00655-5 | ||||||||
| WOS© Times Cited | 75 | ||||||||
| Keyword(s) | Sensory analyses, Texture, Washout period, Vegetable oils, Psetta maxima | ||||||||
| Abstract | The aim of this study was to evaluate (1) the effects of replacement of fish oil by vegetable oils on flesh quality and (2) the effects of a washout with a return to fish oil on flesh quality of turbot. In a first period of 3 months, three isonitrogenous and isolipidic diets containing 9% of added marine fish oil (170), soybean oil (SO) or linseed oil (LO) were fed to triplicate groups of 25 marketable size turbot (initial body weight: 579 +/- 1 g) grown in sea water at the temperature of 17 degreesC. At the end of the first period, all groups of turbot were fed with the diet containing fish oil (diet FO) for a further period of 2 months. The gutted and fillet yields were not affected by the incorporation of vegetable oils. However, soybean or linseed oils significantly affected the organoleptic quality of flesh particularly odour, colour and texture. A more pronounced potatoes odour and a lower fat texture were observed in dorsal fillet of turbot fed soybean oil diet. During the washout period, the differences observed between treatments in first period on sensory attributes disappeared. This study showed that the changes in organoleptic properties occurring due to the intake of vegetable oils can be reduced with a return to a fish-oil-based diet. | ||||||||
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