Influence of dietary genistein levels on tissue genistein deposition and on the physical, chemical, and sensory quality of rainbow trout, Oncorhynchus mykiss.

Volume: 53, Issue: 9, Pages: 3631 - 3636
Published: May 4, 2005
Abstract
Genistein, the primary isoflavone in soybean, is one of the chemical components responsible for some of the off-flavors associated with soy-based foods. The potential effects of genistein on the sensory and chemical quality of fish muscle may affect the full utilization of soybean meal as an alternative protein in aquaculture diets. Fingerling trout fed commercial diets containing 0, 500, 1000, or 3000 ppm pure genistein were analyzed after 6...
Paper Details
Title
Influence of dietary genistein levels on tissue genistein deposition and on the physical, chemical, and sensory quality of rainbow trout, Oncorhynchus mykiss.
Published Date
May 4, 2005
Volume
53
Issue
9
Pages
3631 - 3636
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