Abstract:The effects of various natural antioxidant sources on oxidation of olive flounder (Paralichthys olivaceus) and fish diet during storage was determined. Juvenile fish were distributed among 18 flowthrough tanks (40 fish per tank). Six experimental diets were prepared in triplicate: control (CT), antitox (AT), green tea extract (GE), fig extract (FE), Haeroc product (HP) and by-product of green tea (BG). The experimental diets were stored at two temperatures: room temperature (26.8C) for 14 days and frozen (-30… Show more
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