Phospholipids and their fatty acid composition in the muscle of trout fed on diets supplemented with olive oil bagasse or technical rendered fat

Abstract

A study to determine the effects of two by-products from the food industry (olive oil bagasse or technical rendered fat) on the phospholipid content and the fatty acid composition of the muscle of rainbow trout (Salmo gairdneri) has been made.Three batches of 150 trout were given for 100 days a commercial diet alone or supplemented either with 11% olive oil bagasse or technical rendered fat.The phospholipid content in the muscle of the three batches of trout ranged from 0.70 to 0.93% (wet weight).In this fraction, six different phospholipid classes were detected, phosphatidylcholine and phosphatidylethanolamine achieving average values of 55 and 25% of total phospholipids.Although differences in the fatty acid composition of the diet were observed, the only clear influence of diet was on the fatty acid C-22:6 of muscular phosphatidylethanolamine.