The Effects of Dietary Rosemary on the Chemical Composition of Rainbow Trout

摘要

Cultured fish may have different chemical and sensory qualities compared to their wild counterparts. Chemical properties of cultured fish are related to feed composition and the culture system, whereas wild species are under the influence of environmental conditions and the availability of a range of natural food sources. Many studies show that the chemical properties of cultured fish are similar to wild fish and cultured fish are accepted and even preferred by many consumers.Fish that have polyunsaturated fatty acids in abundance are very susceptible to oxidation during processing and storage, resulting in loss of quality. Rosemary {Rosmarinus officinalis) is a natural herb with antioxidant activity. Rosemary can be incorporated into feed to increase resistance to product oxidation. Although including rosemary in fish diets has positive results, the effects on chemical composition have not been well studied. The effects on the chemical composition of rainbow trout fed withrosemary incorporated with the feed were investigated.