Oxidative changes during ice storage of rainbow trout (Oncorhynchus mykiss) fed different ratios of marine and vegetable feed ingredients

2013 ◽  
Vol 136 (3-4) ◽  
pp. 1220-1230 ◽  
Author(s):  
Maike Timm-Heinrich ◽  
Sylvie Eymard ◽  
Caroline P. Baron ◽  
Henrik Hauch Nielsen ◽  
Charlotte Jacobsen
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Ice Storage ◽  
Feed Ingredients ◽  
Rainbow Trout Oncorhynchus Mykiss

The digestibility of four ingredients in rainbow trout (Oncorhynchus mykiss Walbaum) diets

1998 ◽  
Vol 1998 ◽  
pp. 135-135
Author(s):  
R.N. Weatherup ◽  
K.J. McCracken ◽  
D.A. Rice ◽  
J. McKendry ◽  
R. Hoey
Keyword(s):  
Titanium Dioxide ◽  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Basal Diet ◽  
Reliable Data ◽  
Chromic Oxide ◽  
Raw Material ◽  
Feed Ingredients ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Fish Diets

The marker technique has been used widely in trout digestibility studies due to practical difficulties in obtaining “true” faeces samples directly from fish. However this technique is also relatively difficult and there are few good systems for faeces collection. Reliable data on raw material digestibilities are therefore scarce. Traditionally, chromic oxide has been used as a marker. However this substance can give rise to skin allergies in humans and has been implicated as a carcinogen. Jagger et al., (1992) suggested that titanium dioxide could be used successfully as a digestibility marker in pig diets. The present study was designed to determine the digestibility of four feed ingredients for trout (prairie meal, maize distillers, soya 50 and extruded wheat) and to evaluate the use of chromic oxide or titanium dioxide as a digestibility marker in fish diets.Each test ingredient was included in a basal diet at 0, 100, 200, 300 and 400 g/kg. Titanium dioxide and chromic oxide were included in the basal diet at 1 and 3.7 g/kg respectively.

Peptides in rainbow trout (Oncorhynchus mykiss) muscle subjected to ice storage and cooking

2007 ◽  
Vol 100 (4) ◽  
pp. 1566-1572 ◽  
Author(s):  
Caroline Bauchart ◽  
Christophe Chambon ◽  
Philippe Patureau Mirand ◽  
Isabelle Savary-Auzeloux ◽  
Didier Rémond ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Ice Storage ◽  
Rainbow Trout Oncorhynchus Mykiss

Influence of Dietary Lipid and Protein Sources on the Sensory Quality of Organic Rainbow Trout (Oncorhynchus mykiss) After Ice Storage

2014 ◽  
Vol 23 (4) ◽  
pp. 333-346 ◽  
Author(s):  
Ditte Green-Petersen ◽  
Grethe Hyldig ◽  
Charlotte Jacobsen ◽  
Caroline P. Baron ◽  
Ivar Lund ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Sensory Quality ◽  
Dietary Lipid ◽  
Ice Storage ◽  
Protein Sources ◽  
Rainbow Trout Oncorhynchus Mykiss
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