Proximate and fatty acid composition of meat from rainbow trout (Oncorhynchus mykiss W.) after dietary supplementation with black pepper (Piper nigrum L.) extract

The study was aimed at assessing the effect of dietary supplementation with black pepper (Piper nigrum) on chemical and fatty acid composition in meat rainbow trout (Oncorhynchus mykiss W.), farmed a recirculating system.
 Rainbow were distributed two groups – experimental fed 1% powdered extract from (BPE) control (C) without extract. After end experiment, 6 fish each group euthanized, filleted deboned. BPE feed reduced water content increased dry matter percentage fat content. profile beneficially influenced by supplement. SFA statistically significantly decreased whereas contents UFA, MUFA, PUFA n-3 considerably higher. No consistent noted respect to n-6 acids. improved PUFA/SFA n-6/n-3 ratios supplemented showed that tested additive had favourable meat. Both within range, beneficial for human nutrition: > 0.4 < 5, respectively.