Influence of dietary linseed and sunflower oil on sensory characteristics of rainbow trout (Oncorhynchus mykiss).

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F06%3A00102249" target="_blank" >RIV/62156489:43210/06:00102249 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

Influence of dietary linseed and sunflower oil on sensory characteristics of rainbow trout (Oncorhynchus mykiss)

Original language description

This study describes the effects of dietary linseed and sunflower oil on the organoleptic properties of rainbow trout (Oncorhynchus mykiss) fillets. Rainbow trout were fed on a diet containing either 2.5 % or 5 % linseed or sunflower oil or 5 % mixture of both oils (2.5 % of each). Control group received a commercial feed mixture. A selected and trained panel carried out descriptive sensory tests on fish fillet cross-sections. Addition of vegetable oil in the fish feed did not effect firmness, juicinessor intensity of total taste but had significant impact on colour, intensity of odour and fish oily taste. Higher content of n-3 polyunsaturated fatty acids (PUFA) in linseed oil, in comparison to sunflower oil, is often responsible for the development of an off-flavour. No trout fillet was rejected owing to the off-flavour presence. Both concentrations of linseed oil decreased the intensity of fish oily taste. Therefore, for the partial replacement of fish oil in rainbow trout feed is r

Czech name

Influence of dietary linseed and sunflower oil on sensory characteristics of rainbow trout (Oncorhynchus mykiss)

Czech description

This study describes the effects of dietary linseed and sunflower oil on the organoleptic properties of rainbow trout (Oncorhynchus mykiss) fillets. Rainbow trout were fed on a diet containing either 2.5 % or 5 % linseed or sunflower oil or 5 % mixture of both oils (2.5 % of each). Control group received a commercial feed mixture. A selected and trained panel carried out descriptive sensory tests on fish fillet cross-sections. Addition of vegetable oil in the fish feed did not effect firmness, juicinessor intensity of total taste but had significant impact on colour, intensity of odour and fish oily taste. Higher content of n-3 polyunsaturated fatty acids (PUFA) in linseed oil, in comparison to sunflower oil, is often responsible for the development of an off-flavour. No trout fillet was rejected owing to the off-flavour presence. Both concentrations of linseed oil decreased the intensity of fish oily taste. Therefore, for the partial replacement of fish oil in rainbow trout feed is r

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GH - Nutrition of farm animals

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2006

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Animal Science

ISSN

1212-1819

e-ISSN

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Volume of the periodical

51

Issue of the periodical within the volume

11

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

8

Pages from-to

475-482

UT code for WoS article

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EID of the result in the Scopus database

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