| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1184695 | Food Chemistry | 2011 | 5 Pages |
This experiment was conducted to evaluate the effects of fish oil replacement by conjugated linoleic acid (CLA) on body proximate analysis and thiobarbituric acid-reactive substances, fat content, shear force and fatty acid composition in musculature of Pacific white shrimp (Litopenaeus vannamei). Graded levels of CLA (0%, 0.5%, 1% and 2%) were added to the basic diet of shrimp at the expense of fish oil. Results showed that fat content (p = 0.036) and shear force (p = 0.001) in shrimp musculature were enhanced with increasing dietary CLA inclusion. Fish oil replacement by CLA significantly promoted the incorporation of cis-9, trans-11 CLA (p = 0.0001) and trans-10, cis-12 CLA (p < 0.0001) into shrimp musculature; moreover, the polyunsaturated fatty acid was elevated (p = 0.020) and monounsaturated fatty acid was reduced by CLA inclusion (p = 0.024). It was concluded that replacement of fish oil by CLA could improve some meat quality traits of shrimp and 1% CLA was an appropriate amount.
Research highlights► Meat quality traits of shrimp were investigated after CLA replacing fish oil in feed. ► CLA replacing fish oil enhanced musculature fat content and shear force. ► CLA replacing fish oil led to more accumulation of two CLA isomers. ► CLA replacing fish oil changed fatty acid composition of musculature. ► CLA replacing fish oil improved some meat quality traits of shrimp.
