Fish oil dietary effects on fatty acid composition and flavor of channel catfish

A typical channel catfish diet was supplemented with 0, 1.5, and 3% menhaden oil. Fillets were subjected to lipid, fatty acid, and TEA analyses. After 6 mo storage at -18 degrees C, fillets were again analyzed for TEA value and flavor panel profile. Fillets from catfish fed diets with 1.5 and 3% supplemental fish oil had elevated levels of n-3 fatty acids (P<0.05). TEA number and off-flavor attributes were not affected by treatments. Menhaden oil supplementation up to 3% enhanced the content of n-3 fatty acids in channel catfish fillets without adversely affecting flavor attributes or storage quality.