Semester
Summer
Date of Graduation
2006
Document Type
Thesis
Degree Type
MS
College
Davis College of Agriculture, Natural Resources and Design
Department
Human Nutrition and Foods
Committee Chair
Jacek Jaczynski.
Abstract
This experiment examined the effect of nine diets supplemented with varied combinations of flaxseed oil and vitamin E on the total lipid content and fatty acid profile of rainbow trout over four months. Mean values were tested for significant differences between groups using one-way analyses of variance.;The most flaxseed oil supplementation, 23.5%, resulted in the highest concentration of total omega-3 fat in fillets (P<0.05). This was due to the increased (P<0.05) concentration of alpha-linolenic acid (ALA). The 23.5% flaxseed oil trout had the lowest (P<0.05) proportion of saturated fatty acids and the highest amount of total unsaturated fatty acid. Unexpectedly, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents significantly decreased as the experiment progressed. No significant differences were seen among total fat contents. The results indicate that feeding a diet supplemented with flaxseed oil and vitamin E produces omega-3 enhanced trout with higher ALA but lower EPA and DHA.
Recommended Citation
Nguyen, Jason P., "The effect of a diet supplemented with flaxseed oil on the lipid content and fatty acid profile of rainbow trout (Oncorhynchus mykiss) muscle tissue" (2006). Graduate Theses, Dissertations, and Problem Reports. 2468.
https://researchrepository.wvu.edu/etd/2468