학술논문
Effects of dietary alpha-tocopheryl acetate on lipid oxidation and alpha-tocopherol content of novel omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets
Document Type
Report
Author abstract
Author abstract
Source
LWT - Food Science and Technology. March, 2008, Vol. 41 Issue 2, p244, 10 p.
Subject
Language
English
ISSN
0023-6438
Abstract
To link to full-text access for this article, visit this link: http://dx.doi.org/10.1016/j.lwt.2007.02.016 Byline: Yi-Chen Chen (a), Jason Nguyen (b), Kenneth Semmens (b), Sarah Beamer (b), Jacek Jaczynski (b) Keywords: Trout fillets; Aquatic foods; Lipid oxidation; Total fat; Antioxidant; Omega-3 fatty acids Abstract: A trout diet was supplemented with 0, 8.5, or 15g/100g of flaxseed oil (FO). To prevent lipid oxidation of fillets, FO-supplemented diets were also enhanced with 0, 400, and 900mg/kg of alpha-tocopheryl acetate ([alpha]-TA). Total fat, moisture content, lipid oxidation, fatty acid profile, and [alpha]-tocopherol content of fillets were determined following fish harvest on days 0, 30, 60, 90, and 120. FO supplementation resulted in increased (P Author Affiliation: (a) School of Nutrition, Chung Shan Medical University, No. 110, Sec. 1, Jianguo N. Road, Taichung, Taiwan (b) Animal and Veterinary Sciences, West Virginia University, PO Box 6108, Morgantown, WV, USA Article History: Received 3 November 2006; Revised 12 February 2007; Accepted 24 February 2007