title: Effect of dietary vitamin E supplementation and refrigerated storage on quality of rainbow trout fillets.
abstract: Rainbow trout were fed a low vitamin E (200 mg/kg; LVE) or a high vitamin E (5000 mg/kg; HVE) diet for 9 wk to characterize the effect of vitamin E supplementation at 5000 mg/kg on fillet quality. Fish were sampled at 2, 3, 4, 5, 7, and 9 wk of the trial. Fillets were stored at 2 °C for 0, 7, and 14 d, and analyzed for pH, psychrotrophic counts, color, cook yield, shear force, crude fat and moisture content, α-tocopherol, fatty acid composition, and lipid oxidation. There was a significant feeding duration by fillet storage time interaction for psychrotrophic counts, crude fat content, cook yield, and shear force. Fillet L* value was not affected by diet, feeding duration or storage time. Fillet a* was lowest at 14-d storage, and b* values increased with fillet storage time. High vitamin E diet increased fillet α-tocopherol from 33 to 155 mg/kg. High vitamin E decreased palmitic acid and increased linoleic acid and omega-6 fatty acids. Feeding through 9 wk increased the relative proportions of unsaturated, polyunsaturated, and omega-3 fatty acids, and decreased saturated and omega-6 fatty acids. At 0-d storage, HVE diet did not affect thiobarbituric acid-reactive substances (TBARS) at any sampling week, and fasted fish generated fewer TBARS compared to non-fasted fish.
authors.affiliation: Div. of Animal and Nutritional Sciences, West Virginia Univ., Morgantown, WV 26506-6108, USA.
authors.forename: N
authors.initials: N
authors.lastname: Kamireddy
authors.forename: S
authors.initials: S
authors.lastname: Jittinandana
authors.forename: P B
authors.initials: PB
authors.lastname: Kenney
authors.forename: S D
authors.initials: SD
authors.lastname: Slider
authors.forename: R A
authors.initials: RA
authors.lastname: Kiser
authors.forename: P M
authors.initials: PM
authors.lastname: Mazik
authors.forename: J A
authors.initials: JA
authors.lastname: Hankins
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D003296:Cooking; D004032:Diet / Q000662:veterinary; D019587:Dietary Supplements; D015525:Fatty Acids, Omega-3 / Q000032:analysis; D043371:Fatty Acids, Omega-6 / Q000032:analysis; D061353:Food Storage / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism / Q000187:drug effects; D008460:Meat / Q000032:analysis*; D017686:Oncorhynchus mykiss; D012034:Refrigeration; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014810:Vitamin E / Q000008:administration & dosage*; D024502:alpha-Tocopherol / Q000032:analysis
chemical_list: D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6; D017392:Thiobarbituric Acid Reactive Substances; D014810:Vitamin E; D024502:alpha-Tocopherol