DIETARY SAVORY EXTRACT (SATUREJA HORTENSIS) SUPPLEMENTATION OF RAINBOW TROUTS - INFLUENCE ON PRODUCTIVE TRAITS, BLOOD BIOCHEMISTRY AND FISH MEAT QUALITY
DOI:
https://doi.org/10.15547/tjs.2024.03.001Keywords:
survival rate, weight gain, feed conversion ratio, economic efficiency, chemical composition, fatty acid profileAbstract
PURPOSE: This study was designed to assess the effects of savory extract supplementation to fish feed on the mortality rate, growth parameters, economic performance, blood biochemistry, meat chemical composition and fatty acid content of rainbow trouts farmed in a recirculation system.
METHODS: Rainbow trouts (n=160) were assigned to two groups – control (C) and experimental (S.h). All fish were farmed in a recirculation system and were fed extruded feed. The fish of group S.h were supplemented via feed with 1% powdered savory extract, by lubrication of granules with 5 ml/100 g sunflower oil. The feed of the control fish (group C) was treated only with sunflower oil.
RESULTS AND CONCLUSIONS: The addition of savory extract to the fed of rainbow trouts had a beneficial effect on the main growth indicators and the economic performance of farmed fish. Final live weight and individual weight gain values were higher; also, FCR and ECR were better. Blood biochemical parameters and meat chemical composition were not influenced by dietary savory supplementation. Despite the statistically significantly higher SFA content and lower levels of UFA, PUFA and n-3 in trout meat after savory supplementation, the PUFA/SFA and n-6/n-3 ratios remained within the range recommended for human nutrition: between 0.4 and 5.
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