Quality parameters of the flesh of Atlantic salmon (Salmo salar) as affected by dietary fat content and full-fat soybean meal as a partial substitute for fish meal in the diet

Atlantic salmon fed for 9.5 months, diets containing medium (MF, 32%) or high (HF; 39%) fat levels with fish meal (FM) or 10% of the FM protein replaced by full-fat soybean meal (FFSM) protein were analyzed by sensory profiling. No significant differences were observed in sensory characteristics. Fish fed HF diets had more total carcass lipid, larger abdominal and myoseptal fat deposits as determined by chemical analyses, Visual evaluation and computerized X-ray tomography. CIE-1976 redness and yellowness (a*, b*) were higher in salmon fed HF diets, suggesting that intestinal astaxanthin absorption was facilitated by higher dietary fat content. No significant effects of dietary protein source on the amount of astaxanthin in the muscle, visual color score, proximate composition, fat deposition or sensory characteristics were observed. FFSM may partly replace FM in diets for salmonids without compromising the sensory quality. (C) 1997 Elsevier Science B.V.