Fish oil dietary effects on fatty acid composition and flavor of channel catfish
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A typical channel catfish diet was supplemented with 0, 1.5, and 3% menhaden oil. Fillets were subjected to lipid, fatty acid, and TBA analyses. After 6 mo storage at 18C, fillets were again analyzed for TBA value and flavor panel profile. Fillets from catfish fed diets with 1.5 and 3% supplemental fish oil had elevated levels of n3 fatty acids (P<0.05). TBA number and offflavor attributes were not affected by treatments. Menhaden oil supplementation up to 3% enhanced the content of n3 fatty acids in channel catfish fillets without adversely affecting flavor attributes or storage quality. Copyright 1995, Wiley Blackwell. All rights reserved
author list (cited authors)
Morris, C. A., Haynes, K. C., Keeton, J. T., & Gatlin, D. M.
complete list of authors
Morris, CA||Haynes, KC||Keeton, JT||Gatlin, DM