Composition and Quality of Aquacultured Hybrid Striped Bass Fillets as Affected by Dietary Fatty Acids

Abstract

ABSTRACTFive groups of reciprocal cross hybrid striped bass were fed semipurified isocaloric diets containing varying concentrations of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Fatty acid compositions of the edible muscle tissue generally reflected the fatty acid contents of the diets with greater concentrations of DHA being accumulated compared to EPA. Descriptive sensory evaluation of cooked fish fed diets containing at least 0.50% EPA and 0.24% DHA showed a significant increase in fishy flavor intensity compared to cooked fish fed diets containing trace amounts of these n‐3 fatty acids. Hybrid striped bass can be a good source of nutritional n‐3 fatty acids when sufficient quantities are incorporated into their diet.