Replacement of Fish Oil by ALA‐Rich Vegetable Oils in Diets of Gilthead Sea Bream: Effect on Final Eating Quality

Abstract

AbstractThis study assesses the effect of inclusion of n–3 C18 rich oils on nutrient profile and quality of flesh in gilthead seabream (≈ 61.5 g) after feeding isoproteic and isolipidic diets in which camelina seed (CSO) or chia oil (CO) totally or partially replaces fish oil (FO) for 110 days. Fillet fatty acid (FA) profile reflects dietary FA profile, characterized by increased C18 polyunsaturated FA (PUFA) and a reduced highly unsaturated FA, whereas n–3/n–6 ratios are increased in fish fed diets with CSO or CO content. However, indices of atherogenicity and thrombogenicity, calculated from the fillet FA profile as indices for the health quality for consumers, are reduced with dietary addition of CSO or CO due to the increased fillet content of C18 n–3 PUFA in CSO and CO fed fish. In spite of the differences in fillet FA profiles, sensory quality of flesh does not vary among fish from different dietary groups. Instrumental texture and color analyses reveal significantly different values in cooked fillets in comparison to the raw fillets. Overall, dietary inclusion of CSO or CO enhances the nutritional value of fish flesh as well as the production of healthier fillets.Practical Applications: This study suggests fish oil could be totally replaced with camelina or chia oil in the diet of gilthead sea bream without negatively affecting sensory characteristics. The dietary inclusion of these oils could enhance the nutritional quality of fish fillets, and could receive wide application in the aquafeed and animal feed producing sector.