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., ...More

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, vol.124, no.5, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 124 Issue: 5
  • Publication Date: 2022
  • Doi Number: 10.1002/ejlt.202100251
  • Journal Name: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
  • Journal Indexes: 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
  • Keywords: 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
  • Istanbul University Affiliated: Yes

Abstract

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.