Effect of Red Beet and Betaine Modulating Oxidation and Bioactivity of Rainbow Trout |
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| Authors: | Julia Pinedo-Gil Ana Tomás-Vidal Daniel Rico-Barges Brijesh K Tiwari Carlos Álvarez García Miguel Jover-Cerdá |
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| Institution: | 1. Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadue?as, Valladolid, Spain;2. Research Group of Aquaculture and Biodiversity, Institute of Animal Science and Technology, Universitat Politècnica de València, Valencia, Spain;3. Research Group of Aquaculture and Biodiversity, Institute of Animal Science and Technology, Universitat Politècnica de València, Valencia, Spain;4. Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland |
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| 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. |
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| Keywords: | Red beet betaine rainbow trout fillet lipid oxidation antioxidant activity |
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