Proximate Composition, Lipid Oxidation, and Sensory Characteristics of Fillets from Rainbow Trout Oncorhynchus mykiss Fed Diets Containing 10% to 30% Lipid

This study was conducted to determine the effects of increasing dietary lipid concentrations on fillet characteristics of post‐juvenile rainbow trout. A feeding trial was conducted with fish meal based diets containing 10, 15, 20, 25, or 30% lipid for 24 wk. Menhaden oil was the lipid ingredient. Weight gain was significantly greater in fish fed the 30% lipid diet than in fish fed either 10%, 15% or 20% lipid diets. There were no significant differences in visceral somatic index. Fillet lipid concentration of fish fed the 30% lipid diet (9.2‐g lipid/ 100‐g fillet) was significantly higher (P < 0.05) than fish fed either the 10% or 15% lipid diets (5.8‐ and 6.9‐g lipid/100‐g fillet, respectively). In samples stored for 3 d at 5 C or S wk at ‐20 C, sensory panelists reported that the cooked fillets from fish fed the 30% lipid diet were “more fishy” than fish fed the 15% lipid diet, and preferred the cooked fillets from the 15% lipid treatment over the 30% lipid treatment. Triangle tests and fillet colorimetry showed no significant differences between fillets from fish fed the 15% and 30% lipid diets at any sampling time point. No significant differences in fillet concentrations of thiobarbituric reactive substances were observed among dietary treatments stored at either 5 C or ‐20 C. These results suggest that two main effects of feeding a 30% lipid diet (with fish oil as the lipid source) are a higher lipid concentration in the fillet and a “fishier” aroma compared to fillets from fish fed a 15% lipid diet.