Effect of dietary lipid sources on odour‐active compounds in muscle of turbot (Psetta maxima)

By T. Sérot, C. Regost, C. Prost, J. Robin, J. Arzel. 2001

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Fatty acid profile of fish following a change in dietary fatty acid source: model of fatty acid composition with a dilution hypothesis (2003, background): “The use of vegetable oils in fish diets has an influence on flesh quality (; Thomassen and Røsjø, 1989; Sérot et al., 2001), at least in their fatty acid profile.”
Total replacement of fish oil by soybean or linseed oil with a return to fish oil in Turbot (Psetta maxima): 2. Flesh quality properties (2003, methodology): “In turbot, to our knowledge, no study has reported the effects of vegetable oils on parameters of flesh quality except the study of Sérot et al. (2001) on volatile aroma compounds.”
Fish oil replacement in finfish nutrition (2009, background): “In turbot, 2,6-nonadienal, 2-pentenal and 1,3-5-ocatatriene appear to contribute strongly to the general aroma of fish fed FO-based diets (rich in n-3 HUFA), whereas hexanal and decanal showed a higher detection frequency in the fillets of animals fed VO-based diets (Sérot et al. 2001).”