Quality Evaluation of Produced Silage and Extracted Oil from Rainbow Trout (Oncorhynchus mykiss) Wastes Using Acidic and Fermentation Methods


This study was conducted to compare the qualitative properties of silages prepared from rainbow trout viscera and extracted oils. Silages under acidic and fermentation processes were prepared and kept at room temperature (24 ± 2 °C) for 30 days. Experimental treatments include acid treatment with 3% (w/v) lactic acid added to raw wastes (AL), acid treatment with 3% (w/v) formic acid and propionic acid (1:1) added to raw wastes (AFP), fermentation treatments with 5% (w/v ) MRS broth culture medium containing 107 CFU/ml Lactobacillus plantarum bacteria and 15% (w/w) sugar beet molasses added to raw (FR) and cooked (FC) wastes, respectively. Qualitative evaluation of silages during storage was performed by chemical and microbial experiments. The qualitative evaluation of the oils extracted from the silages was performed on days 0, 7 and 30 using the peroxide value test. The changes in total volatile basic nitrogen (TVB-N) during storage had an increasing trend (P ˂ 0.05), and the highest rate on day 30 of storage (90.1 ± 22.82 mg N/100 g) was related to the prepared treatment by formic acid and propionic acid. The level of free fatty acids was increased (P ˂ 0.05) during storage and was higher in fermentation treatments than in acid treatments. In all treatments, the peroxide value reduced (P ˂ 0.05) at the end of the storage. Among measured volatile fatty acids, the highest level was related to acetic acid. The results of this study showed that the fermented silage could be better for using extracted oil and the acidic silage as a source of using protein in feed.

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Funding was supported by Gorgan University of Agricultural Sciences and Natural Resources (Grant No. 9521043104).

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Raeesi, R., Shabanpour, B. & Pourashouri, P. Quality Evaluation of Produced Silage and Extracted Oil from Rainbow Trout (Oncorhynchus mykiss) Wastes Using Acidic and Fermentation Methods. Waste Biomass Valor (2021). https://doi.org/10.1007/s12649-020-01331-8

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  • Oncorhynchus mykiss
  • Acidic silage
  • Fermentation
  • Fish waste
  • Oil