The effects of Spirulina platensis meal on proximate composition, fatty acid profile and lipid peroxidation of rainbow trout (Oncorhynchus mykiss) muscle

被引:41
|
作者
Teimouri, M. [1 ]
Yeganeh, S. [1 ]
Amirkolaie, A. K. [1 ]
机构
[1] Sari Agr & Nat Resources Univ, Fac Anim Sci & Fisheries, Dept Fisheries, Km 9 Darya Blvd,POB 578, Sari, Iran
关键词
fatty acid profile; lipid peroxidation; proximate composition; rainbow trout; Spirulina platensis; OXIDATIVE STABILITY; GROWTH-PERFORMANCE; DIETARY-SUPPLEMENT; ROSEMARY EXTRACT; C-PHYCOCYANIN; ANTIOXIDANT; FISH; OIL; ASTAXANTHIN; DEPOSITION;
D O I
10.1111/anu.12281
中图分类号
S9 [水产、渔业];
学科分类号
0908 ;
摘要
This study evaluated the effects of diets containing 0, 25, 50, 75 and 100 g kg(-1) Spirulina platensis on proximate composition, fatty acid profile and lipid peroxidation of rainbow trout (Oncorhynchus mykiss). Supplementation of S. platensis did not change moisture and protein contents, but fish fed 50 and 100 g kg(-1) S. platensis had lower muscle lipid content than those fed control diet (P < 0.05). Fish fed 100 g kg(-1) of S. platensis contained lower percentages of saturated and monounsaturated fatty acid and a higher percentage of polyunsaturated fatty acid than those fed control diet (P < 0.05). The n-3/n-6 ratio of the fatty acid increased and muscle atherogenic and thrombogenic indices were significantly decreased as the dietary supplement of S. platensis increased. Furthermore, lipid peroxidation of the fillet significantly decreased with increasing dietary S. platensis at 4 degrees C and at -20 degrees C (P < 0.05). The results of this study show that supplementation of S. platensis to the diet improves muscle quality of the rainbow trout.
引用
收藏
页码:559 / 566
页数:8
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