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Effect of Red Beet and Betaine Modulating Oxidation and Bioactivity of Rainbow Trout

Author:
Pinedo-Gil, Julia, Tomás-Vidal, Ana, Rico-Barges, Daniel, Tiwari, Brijesh K., Álvarez García, Carlos, Jover-Cerdá, Miguel, Sanz-Calvo, Miguel Ángel, Martín-Diana, Ana Belén
Source:
Journal of aquatic food product technology 2019 v.28 no.1 pp. 38-48
ISSN:
1547-0636
Subject:
Oncorhynchus mykiss, antioxidant activity, betaine, docosahexaenoic acid, experimental diets, fatty acid composition, fish fillets, flavonoids, lipid peroxidation, oxidation
Abstract:
The present study compares a control diet to four experimental diets, in which two red beet (14% and 28%) and two betaine levels (0.9% and 1.63%) were incorporated in rainbow trout diets according to a factorial design. The effects of the inclusion of different red beet and betaine concentrations on fatty acid (FA) profile, lipid peroxidation, and antioxidant activity on rainbow trout fillets were investigated. Although no significant differences were observed with the control group, results indicated that red beet and betaine improved fish fillet FA profile, producing an increase in polyunsaturated FAs, mainly docosahexaenoic acid. Higher red beet and betaine concentrations increased flavonoid and phenolic content in the diets; however, no effects were observed for the antioxidant properties of rainbow trout fillets.
Agid:
6276859