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The Effects of Olive Oil and Butyl Hydroxytoluene (BHT) on the Fatty Acids of the Diet and Carcass and the Shelf Life of Juvenile Persian sturgeon (Acipenser persicus)
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Esmaeil Hosseinnia *   , Hossein Khara , Masoud Faroukhrooz , Ayoub Yousefi Jourdehi , Zabihollah Pajand , Alireza Ashouri , Fatemeh Fadakar |
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Abstract: (66 Views) |
This research aims to determine the physiological effects of the natural antioxidants of olive oil and the synthetic antioxidant of butyl hydroxytoluene (BHT) by studying the fatty acids of the diet and carcass and determining the food shelf life indicators (TVN and peroxide) in Persian sturgeon (Acipenser persicus) breeding was done. For this purpose, 315 juvenile fish with an initial weight of 108 ± 0.02 gr were selected and stored in seven treatments after acclimatization to the brackish water of the Caspian Sea. Three dietary treatments with concentrations of 1, 3, and 5% of olive oil and three other treatments with concentrations of 100, 150, and 200 mg/kg of diet from BHT and the control treatment without olive oil and BHT were fed to the fish, and each treatment with three repetitions for two months. The results showed that the fatty acids levels of diets containing olive oil and fish carcasses that used these diets had significant differences compared to diets containing BHT. The results of food shelf-life indicators showed that the shelf life of diets containing 1% and 3% olive oil increased. Based on the results, the amount of TVN decreased in all treatments compared to the control. However, the lowest increase in TVN was observed in treatments 1 and 2 (56.9 ± 0.38 and 59.8 ± 0.23 meq/100 g), respectively; which was significantly lower than the control and other treatments. The amount of peroxide in the control and treatments 3 and 6 was significantly higher than other treatments; But the lowest amount of peroxide was observed in treatments 4 and 1 (6.8 ± 0.17 and 7.23 ± 0.21 meq/1000 g), respectively, which was significantly less than the control and other treatments. In general, adding the natural antioxidant of olive oil 1 and 3% to the diet increased the shelf life of the diet and preserved the carcass quality of juvenile Persian sturgeon, and its addition to the diet is recommended.
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| Keywords: Olive oil, Butyl hydroxytoluene (BHT), Fatty acid, diet shelf life, Persian sturgeon |
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Full-Text [PDF 1282 kb]
(6 Downloads)
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Type of Study: Research |
Subject:
Special
Received: 2024/08/12 | Accepted: 2024/10/17 | Published: 2025/06/27
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