Quality characteristics of fillets of rainbow trout fed acid or re-esterified rapeseed oils as dietary fat sources

Alternatives to the use of native vegetable oils (VO) as fish oil (FO) replacers in aqua feeds were evaluated. Acid oils are a free fatty acid (FFA)-rich by-product mainly from the refining of VO. Re-esterified oils are the final product of a chemical esterification reaction between acid oils and gl...

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Autores: Trullàs, C, Tres Oliver, Alba, Saldo, J., Fontanillas, R., Sala, Roser
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2017
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/164755
Acceso en línea:https://hdl.handle.net/2445/164755
Access Level:acceso abierto
Palabra clave:Truites (Peixos)
Oli de colza
Qualitat dels aliments
Pinsos
Olis vegetals
Trout
Rape oil
Food quality
Feeds
Vegetable oils
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spelling Quality characteristics of fillets of rainbow trout fed acid or re-esterified rapeseed oils as dietary fat sourcesTrullàs, CTres Oliver, AlbaSaldo, J.Fontanillas, R.Sala, RoserTruites (Peixos)Oli de colzaQualitat dels alimentsPinsosOlis vegetalsTroutRape oilFood qualityFeedsVegetable oilsAlternatives to the use of native vegetable oils (VO) as fish oil (FO) replacers in aqua feeds were evaluated. Acid oils are a free fatty acid (FFA)-rich by-product mainly from the refining of VO. Re-esterified oils are the final product of a chemical esterification reaction between acid oils and glycerol, and have less FFA and more monoand diacylglycerols (MAG and DAG), known for being good emulsifiers, than crude VO. Therefore, they could have a higher nutritive value than that of the native and acid oils. In two earlier studies in rainbow trout (Trullàs et al., 2015, 2016), diets including acid and/or re-esterified VO resulted in total fatty acid apparent digestibility coefficients above 95%. Moreover, no negative effects on growth, plasma biochemical parameters and morphology of tissues were observed when compared to the native oil diet. For all these reasons, the present study aimed at assessing their effects on the final quality of fillets of rainbow trout. Triplicate groups of rainbow trout were fed eight experimental diets containing 15% of different types of experimental rapeseed oils in addition to 5% of FO during 72 days. The experimental rapeseed oils were native (RNO), acid (RAO), re-esterified (REO), or blends (66% RN-33% RAO/33% RN-66% RAO or 66% REO-33% RAO/33% REO-66% RAO). Commercial FO was used for the control diet (F). The colorimetric analysis resulted in significant differences only in b* and C* in both fresh and thawed fillets, as well as in significant correlations between the colorimetric parameters among diets. For the total fat content, fillets of fish fed the control diet obtained the highest values, which were higher than those of fish fed diets containing RNO and the blend 66% REO-33% RAO. No differences in texture, liquid holding capacity, and TBARS were found among fillets of fish fed the different diets. Regarding tocopherol concentrations in fillets, α-tocopherol was significantly higher (P < 0.05) in fillets of fish fed the control diet than in those fed RA/RE, while β + γ-tocopherol was significantly lower in fillets of fish fed C than in the rest. Even though the aforementioned differences were found, they did not seem to be relevant concerning the final quality of filletElsevier B.V.2020202020172020info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion10 p.application/pdfhttps://hdl.handle.net/2445/164755Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésVersió postprint del document publicat a: https://doi.org/10.1016/j.aquaculture.2017.07.040Aquaculture, 2017, vol. 480, p. 22-31https://doi.org/10.1016/j.aquaculture.2017.07.040cc-by-nc-nd (c) Elsevier B.V., 2017http://creativecommons.org/licenses/by-nc-nd/3.0/esinfo:eu-repo/semantics/openAccessoai:recercat.cat:2445/1647552026-05-29T05:05:01Z
dc.title.none.fl_str_mv Quality characteristics of fillets of rainbow trout fed acid or re-esterified rapeseed oils as dietary fat sources
title Quality characteristics of fillets of rainbow trout fed acid or re-esterified rapeseed oils as dietary fat sources
spellingShingle Quality characteristics of fillets of rainbow trout fed acid or re-esterified rapeseed oils as dietary fat sources
Trullàs, C
Truites (Peixos)
Oli de colza
Qualitat dels aliments
Pinsos
Olis vegetals
Trout
Rape oil
Food quality
Feeds
Vegetable oils
title_short Quality characteristics of fillets of rainbow trout fed acid or re-esterified rapeseed oils as dietary fat sources
title_full Quality characteristics of fillets of rainbow trout fed acid or re-esterified rapeseed oils as dietary fat sources
title_fullStr Quality characteristics of fillets of rainbow trout fed acid or re-esterified rapeseed oils as dietary fat sources
title_full_unstemmed Quality characteristics of fillets of rainbow trout fed acid or re-esterified rapeseed oils as dietary fat sources
title_sort Quality characteristics of fillets of rainbow trout fed acid or re-esterified rapeseed oils as dietary fat sources
dc.creator.none.fl_str_mv Trullàs, C
Tres Oliver, Alba
Saldo, J.
Fontanillas, R.
Sala, Roser
author Trullàs, C
author_facet Trullàs, C
Tres Oliver, Alba
Saldo, J.
Fontanillas, R.
Sala, Roser
author_role author
author2 Tres Oliver, Alba
Saldo, J.
Fontanillas, R.
Sala, Roser
author2_role author
author
author
author
dc.subject.none.fl_str_mv Truites (Peixos)
Oli de colza
Qualitat dels aliments
Pinsos
Olis vegetals
Trout
Rape oil
Food quality
Feeds
Vegetable oils
topic Truites (Peixos)
Oli de colza
Qualitat dels aliments
Pinsos
Olis vegetals
Trout
Rape oil
Food quality
Feeds
Vegetable oils
description Alternatives to the use of native vegetable oils (VO) as fish oil (FO) replacers in aqua feeds were evaluated. Acid oils are a free fatty acid (FFA)-rich by-product mainly from the refining of VO. Re-esterified oils are the final product of a chemical esterification reaction between acid oils and glycerol, and have less FFA and more monoand diacylglycerols (MAG and DAG), known for being good emulsifiers, than crude VO. Therefore, they could have a higher nutritive value than that of the native and acid oils. In two earlier studies in rainbow trout (Trullàs et al., 2015, 2016), diets including acid and/or re-esterified VO resulted in total fatty acid apparent digestibility coefficients above 95%. Moreover, no negative effects on growth, plasma biochemical parameters and morphology of tissues were observed when compared to the native oil diet. For all these reasons, the present study aimed at assessing their effects on the final quality of fillets of rainbow trout. Triplicate groups of rainbow trout were fed eight experimental diets containing 15% of different types of experimental rapeseed oils in addition to 5% of FO during 72 days. The experimental rapeseed oils were native (RNO), acid (RAO), re-esterified (REO), or blends (66% RN-33% RAO/33% RN-66% RAO or 66% REO-33% RAO/33% REO-66% RAO). Commercial FO was used for the control diet (F). The colorimetric analysis resulted in significant differences only in b* and C* in both fresh and thawed fillets, as well as in significant correlations between the colorimetric parameters among diets. For the total fat content, fillets of fish fed the control diet obtained the highest values, which were higher than those of fish fed diets containing RNO and the blend 66% REO-33% RAO. No differences in texture, liquid holding capacity, and TBARS were found among fillets of fish fed the different diets. Regarding tocopherol concentrations in fillets, α-tocopherol was significantly higher (P < 0.05) in fillets of fish fed the control diet than in those fed RA/RE, while β + γ-tocopherol was significantly lower in fillets of fish fed C than in the rest. Even though the aforementioned differences were found, they did not seem to be relevant concerning the final quality of fillet
publishDate 2017
dc.date.none.fl_str_mv 2017
2020
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/164755
url https://hdl.handle.net/2445/164755
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1016/j.aquaculture.2017.07.040
Aquaculture, 2017, vol. 480, p. 22-31
https://doi.org/10.1016/j.aquaculture.2017.07.040
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier B.V., 2017
http://creativecommons.org/licenses/by-nc-nd/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier B.V., 2017
http://creativecommons.org/licenses/by-nc-nd/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 10 p.
application/pdf
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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