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Journal of Aquatic Food Product Technology Volume 28, 2019 - Issue 5
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Articles

Effects on Lipid Oxidation and Bioactive Properties of Rainbow Trout Fillets Fed with Barley

Julia Pinedo-GilSubdirection of Research and Technology, Agro-Technological Institute of Castilla y León. Consejería de Agricultura y Ganadería. Finca de Zamadueñas, Valladolid, Spain;Research Group of Aquaculture and Biodiversity, Institute of Animal Science and Technology, Universitat Politècnica de València, Valencia, SpainCorrespondence[email protected]
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Ana Tomás-VidalResearch Group of Aquaculture and Biodiversity, Institute of Animal Science and Technology, Universitat Politècnica de València, Valencia, SpainView further author information
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Daniel RicoSubdirection of Research and Technology, Agro-Technological Institute of Castilla y León. Consejería de Agricultura y Ganadería. Finca de Zamadueñas, Valladolid, SpainView further author information
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Brijesh TiwariDepartment of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, IrelandView further author information
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Carlos Álvarez GarcíaDepartment of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, IrelandORCID Iconhttp://orcid.org/0000-0003-3266-893XView further author information
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Miguel Jover-CerdáResearch Group of Aquaculture and Biodiversity, Institute of Animal Science and Technology, Universitat Politècnica de València, Valencia, SpainView further author information
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Miguel Ángel Sanz-CalvoSubdirection of Research and Technology, Agro-Technological Institute of Castilla y León. Consejería de Agricultura y Ganadería. Finca de Zamadueñas, Valladolid, SpainView further author information
&
Ana Belén Martín-DianaSubdirection of Research and Technology, Agro-Technological Institute of Castilla y León. Consejería de Agricultura y Ganadería. Finca de Zamadueñas, Valladolid, SpainORCID Iconhttp://orcid.org/0000-0001-5014-9848View further author information
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Pages 495-504 | Published online: 25 Apr 2019
 
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ABSTRACT

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.

Practical Applications

Barley is a cereal not frequently used in aquaculture. The present study demonstrates that its use would be advantageous due to its capacity to enhance quality, oxidative stability, and the antioxidant activity of fish fillet, making rainbow trout fillets healthier and promoting its sale.

Additional information

Funding

This work was carried out with fundings from INIA and ITACyL and cofounded by FEDER funds. Julia Pinedo has been granted with the FPI-INIA grant number 21 [call 2012, BOE-2012-13337].

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