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Food Res Int. 2017 Sep;99(Pt 3):1103-1109. doi: 10.1016/j.foodres.2016.10.030. Epub 2016 Oct 23.

Natural fortification of trout with dietary macroalgae and selenised-yeast increases the nutritional contribution in iodine and selenium.

Author information

1
CCMAR, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal. Electronic address: anarribeiro@gmail.com.
2
IPMA, Rua Alfredo Magalhães Ramalho, 6, 1495-006 Lisboa, Portugal; CIIMAR/CIMAR, Universidade do Porto, Rua do Bragas, 4050-123 Porto, Portugal.
3
CCMAR, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal.
4
SPAROS Lda, Área Empresarial de Marim, Lote C, 8700-221 Olhão, Portugal.
5
CECAV, UTAD Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, Apartado 1013, 5001-801 Vila Real, Portugal.

Abstract

Fish and seafood consumption are increasing worldwide and the contribution of aquaculture products to consumers' diets is significant. External feeding in aquaculture unlocks the possibility of tailoring fish products with health beneficial compounds. A study was undertaken to evaluate the feed fortification with an iodine-rich macroalgae (Laminaria digitata) and selenised yeast, at its maximum permitted levels, on minerals and vitamins content in rainbow trout edible part. Dietary supplementation resulted in a six-fold increase for iodine and a 2.9-fold increase for selenium contents in trout fillets without altering sensorial traits. The fortified fish presented a nutritional contribution of 12.5% DRI for iodine and 78% DRI for selenium, but all produced fish could supply 80% DRI for vitamin D3. Overall, fish from this trial could be labelled as "high in selenium and high in vitamin D3" under the EFSA definition for a functional food.

KEYWORDS:

Fortification; Iodine; Nutritional contribution; Rainbow trout; Selenium; Vitamin D(3)

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