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Effects on Lipid Oxidation and Bioactive Properties of Rainbow Trout Fillets Fed with Barley |
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| Authors: | Julia Pinedo-Gil Ana Tomás-Vidal Daniel Rico Brijesh Tiwari Carlos Álvarez García Miguel Jover-Cerdá |
| 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, Ireland |
| 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. |
| Keywords: | Barley rainbow trout lipid oxidation antioxidant activity |