Effect of dietary phytoextracts supplementation on the chemical composition and fatty acid profile of rainbow trout (Oncorhynchus mykissW.), cultivated in recirculation system

Abstract

Abstract. The present research aimed to examine the effect of dietary phytoextracts supplementation on the chemical composition and fatty acid profile in the meat of rainbow trout (Oncorhynchus mykiss W.), cultivated in a recirculation system. The fish were divided into 6 groups: one control (C) and five experimental groups in the food of which phytoextracts of curcumin (EC), paprika (EP), thyme (ET), oregano (EO) and garlic (EG) were added. The inclusion of phytoextracts had no significant effect on growth parameters of fish from EC, EP, ET, EO and EG groups (P>0.05). No statistical differences on water content, protein and lipids were observed in the meat of fish from the control and the experimental groups (P>0.05). Statistically significantly higher value of the dry matter was established in ET group in comparson with C, EC, EP, EO and EG groups (P≤0.001). The values of ash were significantly lower in fish from all experimental groups compared to the control group. The inclusion of phytoextracts did not affect the fatty acid profile of fish from EP, EO and EG groups (P>0.05). Exceptions are EC and ET groups, which had the lowest value of C18:3n-3 α-linolenic compared to those from the control group (P≤0.05, P≤0.001).

Keywords

• rainbow trout
• phytoextracts
• chemical composition
• fatty acid profile