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Enhancement of Omega‐3 Fatty Acid Content in Rainbow Trout ( Oncorhynchus mykiss ) Fillets
Author(s) -
Chen Y.C.,
Nguyen J.,
Semmens K.,
Beamer S.,
Jaczynski J.
Publication year - 2006
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2006.00115.x
Subject(s) - rainbow trout , docosahexaenoic acid , eicosapentaenoic acid , chemistry , food science , trout , arachidonic acid , fatty acid , fish oil , polyunsaturated fatty acid , zoology , fish <actinopterygii> , biology , biochemistry , fishery , enzyme
A commercial diet for rainbow trout ( Oncorhynchus mykiss ) was supplemented with 0 (control), 8.5%, or 15.0% (w/w) of flaxseed oil (FO). Trouts were harvested on days 0, 30, 60, 90, and 120. Boneless skinless trout fillets were recovered from fish and analyzed for fatty acid profile (FAP) and total fat. While the total fat levels of fillets were not ( P > 0.05) affected by FO supplementation, the FAP was. The lowest ( P < 0.05) proportion of saturated fatty acids was obtained from 15%, followed by 8.5% FO group, and the control group. The opposite results were observed for the unsaturated fatty acids. The highest ( P < 0.05) content of omega‐3 fatty acids (ω‐3 FA) in fillets was determined in the 15.0%, followed by the 8.5% FO group, and the control group. While the 15.0% and 8.5% of FO supplementation increased ( P < 0.05) concentration of linolenic acid (ALA, 18:3n3) in fillets, the eicosapentaenoic (EPA, 20:5n3) and docosahexaenoic acids (DHA, 22:6n3) contents decreased ( P < 0.05). At the same time, higher ( P < 0.05) concentration of linoleic (L, 18:2n6) and lower ( P < 0.05) concentration of arachidonic acids (AN, 20:4n6) in fillets were obtained in the 15.0% FO group compared with the control group. The ω‐3/ω‐6 FA ratio was also improved ( P < 0.05) by supplementing basal diet with 15.0% FO. Our results suggest that trout fillets with enhanced content of ω‐3 FA can be developed from trout raised in aquaculture systems fed diets supplemented with 15.0% FO. These fillets could be a basis to develop novel functional aquatic foods for some niche markets.