The aim of this work is to investigate olive oil byproduct [vegetation water (VW)] inclusion in rainbow trout diet and its e¡ect on the productive traits and the quality of the product. Two levels of VW inclusion were used and one control group was included. Fish diets were isonitrogeonous (crude protein 40%) and isoenergetic (18MJ kg DM). Two thousand and four hundred rainbow trout were used. An in vivo digestibility experiment was performed in order to determine diets digestibility. All the fish diets and ¢llets were analysed to determine the proximate and fatty acid composition. On final fish fillet, lipid oxidation was determined at 0, 24, 48,72,96 and192 h of storage using the 2-thiobarbituric acid method (thiobarbituric acid reactive substances). Aroma analyses on the final cooked and raw fillet were performed using an electronic nose. The VW inclusion partially reduced protein digestibility. The fish growth varied between 1.08% and 1.1% day. The supplemental level of VW led to a better antioxidant status of fish diet, in particular, in the fillet sample after 72 h of fillet conservation. Principal component analysis in raw and cooked fish fillet indicates that the VW inclusion in the fish diet led to aroma modification on fish fillet.

The olive oil by-product in 'rainbow trout Onchorynchus mykyss (Walbaum)' farming: productive results and quality of the product

SICURO, Benedetto;BARBERA, Salvatore;GASCO, Laura;
2010-01-01

Abstract

The aim of this work is to investigate olive oil byproduct [vegetation water (VW)] inclusion in rainbow trout diet and its e¡ect on the productive traits and the quality of the product. Two levels of VW inclusion were used and one control group was included. Fish diets were isonitrogeonous (crude protein 40%) and isoenergetic (18MJ kg DM). Two thousand and four hundred rainbow trout were used. An in vivo digestibility experiment was performed in order to determine diets digestibility. All the fish diets and ¢llets were analysed to determine the proximate and fatty acid composition. On final fish fillet, lipid oxidation was determined at 0, 24, 48,72,96 and192 h of storage using the 2-thiobarbituric acid method (thiobarbituric acid reactive substances). Aroma analyses on the final cooked and raw fillet were performed using an electronic nose. The VW inclusion partially reduced protein digestibility. The fish growth varied between 1.08% and 1.1% day. The supplemental level of VW led to a better antioxidant status of fish diet, in particular, in the fillet sample after 72 h of fillet conservation. Principal component analysis in raw and cooked fish fillet indicates that the VW inclusion in the fish diet led to aroma modification on fish fillet.
2010
41
5
475
486
Benedetto Sicuro; Salvatore Barbera; Franco Daprà; Francesco Gai; Laura Gasco; Giuseppina Paglialonga; Giovanni Battista Palmegiano; Sebastiano Vilel...espandi
File in questo prodotto:
File Dimensione Formato  
Sicuro et al 2010 - Trote acqua di vegetazione.pdf

Accesso riservato

Tipo di file: POSTPRINT (VERSIONE FINALE DELL’AUTORE)
Dimensione 230.66 kB
Formato Adobe PDF
230.66 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2318/103110
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 12
  • ???jsp.display-item.citation.isi??? 11
social impact