EFFECT OF DIETARY-COMPONENTS AND SURFACE APPLICATION OF OLEORESIN ROSEMARY ON LIPID STABILITY OF RAINBOW-TROUT (ONCORHYNCHUS-MYKISS) MUSCLEDURING REFRIGERATED AND FROZEN STORAGE

The effect of dietary supplementation with alpha-tocopherol and surfac e application of oleoresin rosemary on the lipid stability of rainbow trout (Oncorhynchus mykiss) muscle during refrigerated storage (4C) an d frozen storage (-20C) for 8 days and 6 months, respectively, was inv estigated. A significant (p<0.05) reduction in alpha-tocopherol concen trations in muscle tissue during frozen storage was observed The 2-thi obarbituric acid-reactive substances (TBARS) values of muscle samples, with or without surface application of oleoresin rosemary, increased during storage for all dietary groups. A significant (P<0.05) interact ion between dietary treatments and the time of storage was observed Mu scle tissue from fish receiving a dietary supplement of 500 mg/kg diet had the lowest TEARS values. The oxidative stability of the lipids wa s further improved by applying oleoresin rosemary to the surface of th e fish fillets.