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

Kód výsledku v 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>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

čeština

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GH - Výživa hospodářských zvířat

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2006

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Animal Science

ISSN

1212-1819

e-ISSN

—

Svazek periodika

51

Číslo periodika v rámci svazku

11

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

475-482

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—