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Dietary effects of phenolic compounds extracted from brown algae Padina australis on chemical compositions and biochemical characteristics in rainbow trout (Oncorhynchus mykiss) fillet
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Parviz Hassanzadeh1   , Mohammad Nasiri1 , Farjad Doodkanlu Milan1 , Najmeh Sheikhzadeh1 * , Shalaleh Mousavi1* , Ali Khani Oushani2 , Hossein Tayefi-Nasrabadi3 |
1-Department of food hygiene and aquatic, Faculty of veterinary medicine, University of Tabriz, Tabriz, Iran , nsheikh@tabrizu.ac.ir, Shalaleh.mousavi@tabrizu.ac.ir
2- Department of Fisheries, Sciences and Research Branch, Islamic Azad University, Tehran, Iran
3- Department of Basic Sciences, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran |
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Abstract: (77 Views) |
Seaweeds are rich sources of a variety of nutrients. Although many studies have been carried out on the effects of these nutrients on the growth and health of fish species, there are scarce studies on the effects of seaweeds, such as Padina australis, on the fillet quality in fish species. Accordingly, the present study was performed to investigate the effect of phenolic extract of Padina algae on rainbow trout fillets. For this purpose, after extracting the phenolic compounds, 20 g rainbow trout were fed with 100, 200 and 400 mg / kg of phenolic compounds extracted from the alga Padina australis for 40 days. In the control group, the control diet without phenolic compounds was consumed. After a 40-day rearing period, each fish fillet was packaged separately and in hygienic conditions. After initial freezing, fillets were sent to the laboratory to evaluate the chemical composition as well as protein and lipid oxidation products. The results of this study showed that consumption of ethyl acetate extract of Padina had no significant effect on fillet moisture, ash and protein. On the other hand, algae extract administration at the rate of 200 mg / kg of feed caused a significant increase in the amount of lipid, carbohydrate and crude energy in fish fillet. Among biochemical indices in fish fillet, pH in all treated groups was decreased in comparison with the control group. Carbonyl level in different groups fed extract did not alter whereas administration of 400 mg / kg of Padina phenolic compounds could decrease the peroxide value and lipid peroxidation product level in fish fillets compared with the control group. According to the present results, Padina australis ethylacetic extract at 200 mg / kg could enhance the chemical compositions in fish fillets whereas feeding 400 mg / kg extract could augment the biochemical parameters including pH, peroxide value and lipid peroxidation product level in rainbow trout fillets.
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| Keywords: Padina australis, Rainbow trout, Fillet, Chemical analysis, Lipid oxidation, Protein oxidation. |
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Type of Study: Research |
Subject:
Special
Received: 2026/04/8 | Accepted: 2026/05/6
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