Effect of dietary levels of fat, α-tocopherol and astaxanthin on colour and lipid oxidation during storage of frozen rainbow trout (Oncorhynchus mykiss) and during chill storage of smoked trout

@article{Jensen1998EffectOD,
  title={Effect of dietary levels of fat, α-tocopherol and astaxanthin on colour and lipid oxidation during storage of frozen rainbow trout (Oncorhynchus mykiss) and during chill storage of smoked trout},
  author={Claus Uhrenholt Jensen and Else O. Birk and Alfred Jokumsen and Leif H Skibsted and Grete Bertelsen},
  journal={Zeitschrift f{\"u}r Lebensmitteluntersuchung und -Forschung A},
  year={1998},
  volume={207},
  pages={189-196}
}
Abstract Female rainbow trout (Oncorhynchus mykiss) with an initial weight of 0.8–0.9 kg were raised in two experiments including a total of 2550 fish divided into 17 groups. The fish were raised for 6 months on 13 different feeds (four fish groups were replicates) varying in dietary levels of fat (27% or 32%), astaxanthin (40, 70 or 100 mg astaxanthin/kg feed) and vitamin E (α-tocopherol; 100, 300 or 600 mg all-rac-α-tocopheryl acetate/kg feed). The levels of fat, astaxanthin and α-tocopherol… CONTINUE READING

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