In fish rearing industry, sexual maturation results in loss of profit or at least a delay to valorize spawning fish. Indeed, many edible display poor fillet quality after and as such cannot be processed immediately spawning. So, post-spawning period may allow the recovering an acceptable quality. So far, flesh restoration has received little attention. present study, evolution technological org...

Fillet yield (FY, %) is an economically-important trait in rainbow trout aquaculture that affects production efficiency. Despite that, FY has received little attention in breeding programs because it is difficult to measure on a large number of fish and cannot be directly measured on breeding candidates. The recent development of a high-density SNP array for rainbow trout has provided the neede...

The present study was conducted to evaluate the effect of low-dose gamma irradiation (0, 1, 3 and 5 kGy) on fatty acid composition of Rainbow trout (Oncorhynchus mykiss) fillet. Among all of the fatty acids, oleic acid (C18:1) (with mean 33.50±3.02 g/100 g fatty acids) and myristoleic acid (C14:1) (with mean 0.41±0.26 g/100 g fatty acids) were the most predominant and the lowest fatty acids in ...

in this study, the essential oil (eo) of pistacia atlantica subsp. kurdica was added at the rate of 10 g/kg of daily diet of rainbow trout and its effect on gut microbiota (enterobacteriaceae, lactobacillus spp., total count), growth performance and antioxidant status of rainbow trout fillet was investigated. sixty apparently healthy rainbow trout with an approximate weight of 150 g ±3.5 were r...

Lipids such as furan fatty acids (F-acids) are the valuable minor bioactive components of food fish and plants. They reported to have positive health benefits, including antioxidant anti-inflammatory activities. Despite their importance, limited studies focusing on F-acid determination in dietary seafood. This study aimed identify profile non-esterified F-acids free total lipid extract seafood ...

one of the most important problems of fish is the short shelf lifebecause of the high unsaturated fatty acids. so, with the help of antioxidant compounds can be increased shelf life of fish. the aim of this study was to investigate the effect of vitamin e as a natural antioxidant to increase shelf life of rainbow trout fillet during storage at refrigerator temperature (4±1 0c). treatments were ...

Growth, feed conversion ratio and fillet composition of rainbow trout (initial weight of 9.99±0.109)were investigated in a 6x2 factorial design experiment employing two levels of digestible energy (DE) (2900 and 3500kcal.kg-1) and six feeding rates (1.0%, 2.0%, 3.0%, 4.0%,5.0% of the body weight,(BW) day-1 and to satiation) for 60 days. Specific growth rate (SGR) was highest at 5.0% ration in b...

In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. The aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. Fish fillets were immersed in marinades and stored at...

one of the simplest methods for short-term handling and storage of fish is the refrigeration in combination with dip treatments. this study was conducted to determine the effect of pre-storage α-tocopherol acetate dipping treatments on lipid stability of refrigerated rainbow trout fillets. trout fillets were dipped in α-tocopherol acetate solutions (200 and 500 mg kg-1 flesh) and subsequently s...