Effect of Persimmon Wine Residue as a Dietary Supplement on the Fatty Acid Composition and Sensory Traits of Cultured Ayu Fish

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  • Yamazawa Hiroyuki
    Faculty of Health and Welfare, Tokai Gakuin University
  • Kuwada Tomonori
    Gifu Prefectural Research Institute for Fisheries and Aquatic Environments
  • Yamazawa Kazuko
    Faculty of Health and Welfare, Tokai Gakuin University Faculty of Human Life and Environmental Sciences, Nagoya Women’s University
  • Terazima Masayo
    Faculty of Health and Welfare, Tokai Gakuin University
  • Nozawa Yoshinori
    Faculty of Health and Welfare, Tokai Gakuin University

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Other Title
  • 配合飼料への柿ワイン残渣混合が養殖アユの脂肪酸組成および官能評価に与える影響
  • ハイゴウ シリョウ エ ノ カキ ワインザンサコンゴウ ガ ヨウショク アユ ノ シボウサン ソセイ オヨビ カンノウ ヒョウカ ニ アタエル エイキョウ

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An artificial diet mixed with persimmon wine residue (PR) was used in cultivating ayu fish in an effort to improve its taste and body color, and for the effective use of leftover PR. There were no significant differences in the fatty acid composition of dorsal meat between PR-feeding and control groups. Measurement of color differences in yellow spots, dorsal fins, ventral fins, and caudal fins revealed that body color of the PR-feeding group was significantly improved compared to the control group. A survey was administered regarding ayu overall, and the survey items “appearance” and “taste” were rated significantly higher in the PR-feeding group than in the control group. From the above mentioned results, it is suggested that as an effective use for PR, a PR-mixed feed can improve preferential attributes of ayu such as body color and taste.

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