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Hiroyuki Yamazawa, Tomonori Kuwada, Kazuko Yamazawa , Masayo Terazima and Yoshinori Nozawa 1 Faculty of Health and Welfare, Tokai Gakuin University, 5-68 Naka-kirino, Kakamigahara, Gifu 504-8511 2 Gifu Prefectural Research Institute for Fisheries and Aquatic Environments, Kawashima-Kasada, Kakamigahara, Gifu 501-6021 3 Faculty of Human Life and Environmental Sciences, Nagoya Women’s University, 3-40 Shioji, Mizuho-ku, Nagoya, Aichi 467-8610

Effect of Persimmon Wine Residue as a Dietary Supplement on the Fatty Acid Composition and Sensory Traits of Cultured Ayu Fish