Influence of high content of dietary soybean oil on quality of large fresh, smoked and frozen Atlantic salmon (Salmo salar)
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Published source details
Rora A.M.B., Ruyter B., Skorve J., Berge R.K. & Slinning K-E. (2005) Influence of high content of dietary soybean oil on quality of large fresh, smoked and frozen Atlantic salmon (Salmo salar). Aquaculture International, 13, 217-231.
Published source details Rora A.M.B., Ruyter B., Skorve J., Berge R.K. & Slinning K-E. (2005) Influence of high content of dietary soybean oil on quality of large fresh, smoked and frozen Atlantic salmon (Salmo salar). Aquaculture International, 13, 217-231.
Actions
This study is summarised as evidence for the following.
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Use an alternative oil source: plant-based Action Link |
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Use an alternative oil source: plant-based
A randomised, replicated study in Norway (Rora et al., 2005) found similar growth rates in salmon, Salmo salar, fed diets containing either 29% fish oil or 29% soybean oil. Muscle fatty acid profile reflected dietary oil source with malondialdehyde being four times higher in the fish oil diet. Pigment concentration was lower in salmon fed the soybean oil diet. Gaping, texture and liquid holding capacity of fresh, frozen and smoked muscle was similar between diets. A consumer panel detected no differences between dietary treatments and end products. Three groups of 400 salmon were fed one of two experimental diets for 120 days. Diets contained either 29% fish oil or 29% soybean oil and were identical in composition otherwise. Chemical analyses were conducted on fresh muscle. Colour, texture and LHC analyses were performed on fresh, frozen and smoked muscle.
