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 TBA analyses. After 6 mo storage at −18°C, fillets were again analyzed for TBA 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). TBA 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.