Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) fillet
The high cost and unpredictable availability of fish meal and fish oil (FO) forced feed mill companies to look for alternative ingredients for aquafeeds. In this study, the effects of alternative dietary lipid sources [FO as control, canola oil (CO), oleine oil (OO), poultry fat (PF) and pork lard (...
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ftdeakinunifig:oai:figshare.com:article/20542941 2023-05-15T18:41:14+02:00 Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) fillet Giovanni Turchini T Mentasti F Caprino S Panseri V Moretti F Valfre 2004-02-06T00:00:00Z http://hdl.handle.net/10536/DRO/DU:30004396 https://figshare.com/articles/journal_contribution/Effects_of_dietary_lipid_sources_on_flavour_volatile_compounds_of_brown_trout_Salmo_trutta_L_fillet/20542941 unknown http://hdl.handle.net/10536/DRO/DU:30004396 https://figshare.com/articles/journal_contribution/Effects_of_dietary_lipid_sources_on_flavour_volatile_compounds_of_brown_trout_Salmo_trutta_L_fillet/20542941 All Rights Reserved Zoology Science & Technology Life Sciences & Biomedicine Fisheries Marine & Freshwater Biology GAS CHROMATOGRAPHY-OLFACTOMETRY FATTY-ACID COMPOSITION FISH TURBOT MUSCLE IDENTIFICATION SPECTROMETRY COMPONENTS EXTRACTION GROWTH Text Journal contribution 2004 ftdeakinunifig 2022-11-17T23:18:41Z The high cost and unpredictable availability of fish meal and fish oil (FO) forced feed mill companies to look for alternative ingredients for aquafeeds. In this study, the effects of alternative dietary lipid sources [FO as control, canola oil (CO), oleine oil (OO), poultry fat (PF) and pork lard (PL)] in trout feed on flavour volatile compounds occurring in brown trout (Salmo trutta L.) fillet were evaluated after 70 days of feeding (rearing temperature 14.6°C). Total amounts of volatile compounds identified were higher for fillets of fish fed diets containing only FO as lipid sources. Total amount of alcohols and aldehydes of the fillets were linearly directly related to the percentage content of polyunsaturated fatty acids (PUFA) n-3 of brown trout flesh. The use of alternative dietary lipid sources, modifying the fillet fatty acids composition, affect the total amount of volatile compounds and, changing the relative amount of each volatile compound, affect the flavour of the fish flesh. Other Non-Article Part of Journal/Newspaper Turbot DRO - Deakin Research Online |
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Open Polar |
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DRO - Deakin Research Online |
op_collection_id |
ftdeakinunifig |
language |
unknown |
topic |
Zoology Science & Technology Life Sciences & Biomedicine Fisheries Marine & Freshwater Biology GAS CHROMATOGRAPHY-OLFACTOMETRY FATTY-ACID COMPOSITION FISH TURBOT MUSCLE IDENTIFICATION SPECTROMETRY COMPONENTS EXTRACTION GROWTH |
spellingShingle |
Zoology Science & Technology Life Sciences & Biomedicine Fisheries Marine & Freshwater Biology GAS CHROMATOGRAPHY-OLFACTOMETRY FATTY-ACID COMPOSITION FISH TURBOT MUSCLE IDENTIFICATION SPECTROMETRY COMPONENTS EXTRACTION GROWTH Giovanni Turchini T Mentasti F Caprino S Panseri V Moretti F Valfre Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) fillet |
topic_facet |
Zoology Science & Technology Life Sciences & Biomedicine Fisheries Marine & Freshwater Biology GAS CHROMATOGRAPHY-OLFACTOMETRY FATTY-ACID COMPOSITION FISH TURBOT MUSCLE IDENTIFICATION SPECTROMETRY COMPONENTS EXTRACTION GROWTH |
description |
The high cost and unpredictable availability of fish meal and fish oil (FO) forced feed mill companies to look for alternative ingredients for aquafeeds. In this study, the effects of alternative dietary lipid sources [FO as control, canola oil (CO), oleine oil (OO), poultry fat (PF) and pork lard (PL)] in trout feed on flavour volatile compounds occurring in brown trout (Salmo trutta L.) fillet were evaluated after 70 days of feeding (rearing temperature 14.6°C). Total amounts of volatile compounds identified were higher for fillets of fish fed diets containing only FO as lipid sources. Total amount of alcohols and aldehydes of the fillets were linearly directly related to the percentage content of polyunsaturated fatty acids (PUFA) n-3 of brown trout flesh. The use of alternative dietary lipid sources, modifying the fillet fatty acids composition, affect the total amount of volatile compounds and, changing the relative amount of each volatile compound, affect the flavour of the fish flesh. |
format |
Other Non-Article Part of Journal/Newspaper |
author |
Giovanni Turchini T Mentasti F Caprino S Panseri V Moretti F Valfre |
author_facet |
Giovanni Turchini T Mentasti F Caprino S Panseri V Moretti F Valfre |
author_sort |
Giovanni Turchini |
title |
Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) fillet |
title_short |
Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) fillet |
title_full |
Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) fillet |
title_fullStr |
Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) fillet |
title_full_unstemmed |
Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) fillet |
title_sort |
effects of dietary lipid sources on flavour volatile compounds of brown trout (salmo trutta l.) fillet |
publishDate |
2004 |
url |
http://hdl.handle.net/10536/DRO/DU:30004396 https://figshare.com/articles/journal_contribution/Effects_of_dietary_lipid_sources_on_flavour_volatile_compounds_of_brown_trout_Salmo_trutta_L_fillet/20542941 |
genre |
Turbot |
genre_facet |
Turbot |
op_relation |
http://hdl.handle.net/10536/DRO/DU:30004396 https://figshare.com/articles/journal_contribution/Effects_of_dietary_lipid_sources_on_flavour_volatile_compounds_of_brown_trout_Salmo_trutta_L_fillet/20542941 |
op_rights |
All Rights Reserved |
_version_ |
1766230727353958400 |