EFFECTS OF OXIDIZED HERRING AND CANOLA OILS IN DIETS ON GROWTH, SURVIVAL, AND FLAVOR OF ATLANTIC SALMON, SALMO-SALAR

Atlantic salmon (Salmo salar) held in seawater were fed diets containi ng 10% added herring and canola oils or the same oils oxidized to two levels of peroxidation. Peroxide values (POVs) of test oils added to e ach of the test diets were, respectively, <1, 14, and 40 mequiv/kg of oil for fresh, slightly oxidized, and mildly oxidized oils for the her ring oil based diets, while POVs were, respectively, <1, 5.5, and 17 m equiv/kg of oil for the corresponding canola oil based diets. The effe ct of oxidized oil on growth, survival, and flavor of Atlantic salmon after a 52-day feeding trial was examined, Oil type was not an importa nt factor affecting fish survival and growth, but the weight gain of f ish fed the diet containing mildly oxidized oil was significantly less than that of fish fed the diets containing fresh oil. Fillets from sa lmon fed the mildly oxidized herring and canola oils supplied in this study could not be distinguished by sensory panelists from fillets of fish fed the diets prepared with fresh oils.