The effect of coenzyme Q10, as a dietary supplement, on carcass quality of rainbow trout (Oncorhynchus mykiss, Walbaum 1792)

Asgari, Hajar; Jalali, Sayed Mohammad Ali; Faghani, Mostafa; Hematzadeh, Azar

doi:10.22059/jfisheries.2022.339346.1316

The effect of coenzyme Q10, as a dietary supplement, on carcass quality of rainbow trout (Oncorhynchus mykiss, Walbaum 1792)

Document Type : Research Paper

Authors

Hajar Asgari ¹

Sayed Mohammad Ali Jalali ²

Mostafa Faghani ³

Azar Hematzadeh ⁴

¹ Department of Animal Sciences, Faculty of Agriculture and Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

² Department of Animal Sciences, Faculty of Agriculture and Veterinary Science, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.

³ Department of Animal Sciences, Faculty of Agriculture and Veterinary Science, Islamic Azad University, Shahrekord Branch, Shahrekord, Iran.

⁴ School of Animal and Veterinary Sciences, Faculty of Sciences, The University of Adelaide, Roseworthy, Australia.

10.22059/jfisheries.2022.339346.1316

Abstract

Coenzyme Q10, as an antioxidant compound, has a role in the electron transport chain of the animal cell. To study the effects of this natural antioxidant on the quality and composition of the fish carcass; rainbow trout were fed by five dietary treatments containing 0, 25, 50, 100, and 200 mg/Kg of coenzyme Q10 during an 8-week feeding trial. The results showed that coenzyme Q10 increased the pH and decreased the peroxide value of carcass fish on the first day of keeping in the refrigerator. The carcass thiobarbituric acid index was not affected by coenzyme Q10 at different refrigerator storage times (P< 0.05). Dietary levels of coenzyme Q10 significantly improved the organoleptic properties of fish flesh. Feeding the fish with various diet levels of coenzyme Q₁₀ elevated the total omega-3, eicosapentaenoic acid, docosahexaenoic acid, and long-chain polyunsaturated fatty acids in the carcass compared to the control group. Overall, the results of this study showed that using coenzyme Q10 in the levels of 100-200 mg/kg of diet improve rainbow trout carcass quality.

Keywords

coenzyme Q10

peroxide

organoleptic

fatty acids

diet