Effects of alternative dietary lipid sources on performance, tissue chemical composition, mitochondrial fatty acid oxidation capabilities and sensory characteristics in brown trout (Salmo trutta L.)

By G. Turchini, T. Mentasti, L. Frøyland, E. Orban, F. Caprino, V. Moretti, F. Valfré. 2003

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Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements (2004, unknown): “…of a modification of the fish diet on flesh quality (Arzel et al., 1994; Nordgarden, Hemre, & Hansen, 2002, Regost, Arzel, Cardinal, Laroche, & Kaushik, 2001, Rora, Regost, & Lampe, 2003, S erot, R egost, & Arzel, 2002; Sheehan, O Connor, Sheehy, Buckley, & FitzGerald, 1996; Turchini et al., 2003).”
A feed is still only as good as its ingredients: An update on the nutritional research strategies for the optimal evaluation of ingredients for aquaculture feeds (2020, background): “Accordingly, the use of sensory evaluation studies is sometimes included to evaluate the impact of different dietary treatments, including the use of ingredients (Rosenlund, Obach, Sandberg, Standal, & Tveit, 2001; Turchini et al., 2003; Liu et al., 2010).”