English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Effects of dietary fish oil replacement with vegetable oils on physical and sensorial qualities and shelf life of rainbow fillet were investigated. Color did not change in red muscle, while white muscle was redder (a*  0.88) in hazelnut oil-fed fish. Red muscles from fish oil-fed fish had higher lipid peroxidation in all cases, while dietary hazelnut oil decreased lipid peroxidation and increased α-tocopherol content. General acceptance by consumers did not change among treatments. Overall, fish oil replacement did not cause any remarkable inconvenience in sensory attributes, on the contrary, dietary vegetable oils, especially hazelnut oil, increased oxidative stability during storage.

Fillet Quality in Rainbow Trout ( Oncorhynchus mykiss ) Raised on Different Dietary Oils Over a Long-Term Feeding Trial