Replacement of Fish Oil by ALA-Rich Vegetable Oils in Diets of Gilthead Sea Bream: Effect on Final Eating Quality

Ofori-Mensah S., Yildiz M., Arslan M., Unal Sengor G. F., Kahraman T., Gelibolu S., ...Daha Fazla

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, cilt.124, sa.5, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 124 Sayı: 5
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1002/ejlt.202100251
  • Dergi Adı: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Applied Science & Technology Source, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: camelina oil, chia oil, fatty acids, product quality, sensory analyses, SALMON SALMO-SALAR, FATTY-ACID-COMPOSITION, SEABREAM SPARUS-AURATA, SOUTH-AMERICAN CATFISH, GROWTH-PERFORMANCE, FLESH QUALITY, LIPID SOURCES, PSEUDOPLATYSTOMA-FASCIATUM, PARTIAL SUBSTITUTION, SEASONAL-VARIATION
  • İstanbul Üniversitesi Adresli: Evet

Özet

This study assesses the effect of inclusion of n-3 C-18 rich oils on nutrient profile and quality of flesh in gilthead seabream (approximate to 61.5 g) after feeding isoproteic and isolipidic diets in which camelina seed (CSO) or chia oil (CO) totally or partially replaces fish oil (FO) for 110 days. Fillet fatty acid (FA) profile reflects dietary FA profile, characterized by increased C-18 polyunsaturated FA (PUFA) and a reduced highly unsaturated FA, whereas n-3/n-6 ratios are increased in fish fed diets with CSO or CO content. However, indices of atherogenicity and thrombogenicity, calculated from the fillet FA profile as indices for the health quality for consumers, are reduced with dietary addition of CSO or CO due to the increased fillet content of C-18 n-3 PUFA in CSO and CO fed fish. In spite of the differences in fillet FA profiles, sensory quality of flesh does not vary among fish from different dietary groups. Instrumental texture and color analyses reveal significantly different values in cooked fillets in comparison to the raw fillets. Overall, dietary inclusion of CSO or CO enhances the nutritional value of fish flesh as well as the production of healthier fillets.