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

► Fatty acid and antioxidant compositions in fillets were significantly influenced by the diet. ► Replacement of fish oil with vegetable oil reduced formation of primary oxidation products. ► A high content of n−6 PUFA in the diet resulted in higher levels of hexanal during storage. ► A high content of n−3 PUFA in the diet resulted in higher levels of 1-penten-3-ol during storage. ► For the first time results on specific oxidised amino acids in ice stored fish fillets are reported.