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What is Tilapia Fillet Quality: Oil Source Impact about?

This study examined the impact of dietary oil source and frozen storage on the quality of fillets from red hybrid tilapia. Tilapia were fed diets containing either fish oil, crude palm oil, palm fatty acid distillates or refined palm olein as the sole added oil. The fillet quality was then evaluated after 1, 10 and 30 weeks of frozen storage. The study found that dietary oil source did not significantly affect fillet texture or liquid holding capacity. Fillets from fish fed palm oil-based diets exhibited gr

Author

Sophia Alvarenga

Language

EN