ArticleFood chemistry. Molecular sciences2026
From feed to fillet: Dietary lipid affects sensory quality and fillet lipid profile by modulating lipid metabolism in triploid rainbow trout (
Article in Food chemistry. Molecular sciences, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
To investigate the fillet quality traits (texture, flavor, nutritional value) formation and the mechanism of muscular lipid deposition in triploid rainbow trout, low (20%) and high (30%) lipid diets were manufactured and fed market-size triploid rainbow trout (∼3.2 kg) for 77 days. Results showed that the width of the myosepta (MS) was significantly increased, and nonanal, (E, Z)-2,6-nonadienal, octanal, 1-octen-3-ol, and hexanal emerged as the top five contributors to the overall odor profile of the fish fillets, following exposure to the high-lipid (HL) diet. Lipidomic profiling demonstrated that triglycerides (TG) were the predominated lipid class in both muscle fibers (MF) and MS fractions. The HL diet differentially modulated lipid composition: it upregulated TG content in MF, while reducing TG content and promoting the accumulation of phosphatidylcholine (PC) in MS. Gene expression analysis showed tissue-specific regulation of lipid metabolism. In MF, the upregulation of fatty acid binding protein 1 (
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