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Effects on Lipid Oxidation and Bioactive Properties of Rainbow Trout Fillets Fed with Barley
- Pinedo-Gil, Julia, Tomás-Vidal, Ana, Rico, Daniel, Tiwari, Brijesh, Álvarez García, Carlos, Jover-Cerdá, Miguel, Sanz-Calvo, Miguel Ángel, Martín-Diana, Ana Belén
- Journal of aquatic food product technology 2019 v.28 no.5 pp. 495-504
- Oncorhynchus mykiss, alpha-tocopherol, antioxidant activity, barley, bioactive compounds, diet, fish fillets, lipid peroxidation, metabolites
- Barley concentrations ranging from 0% to 32% were incorporated into rainbow trout (Oncorhynchus mykiss) diets. The effect of barley concentration on lipid peroxidation and antioxidant activity of fish fillets were analyzed. Results showed that the inclusion of barley in rainbow trout diets had an inhibitory effect on lipid oxidation, probably associated with certain bioactive compounds in barley that could interact with scavenging and reducing metabolites involved in lipid oxidation. Concentrations up to 8% of barley produced fish fillets with high antioxidant activity and higher levels of alpha-tocopherol.