DOES FISH DIET AFFECT CONSUMER DECISIONS? A NUTRITIONAL ANS SENSORY STUDY OF FARM-RAISED TROUT

Thus,  Although  the aquaculture industry has been removingsuccessfully reduced its reliance on marine or reducing these raw materials in the diet formulations without impairing the growth performance or health of farmed fish, certain producers still. Farm-raised raise their fish are fedusing diets that often containing high levels of wild forage fish meal and fish oil. and tThe sustainability of the practice is a concern and . Thus, the aquaculture industry has been removing or reducing these raw materials in the diet formulations without impairing the growth performance or health of farmed fish. However, therefore there is a need to determine if aquaculture producers are making the best dietary decisions for their fish and how these dietary changes decisions  are affecting the fish  nutritional value for consumers.

The focus of this study is twofold: 1) compare the nutritional value of farm-raised rainbow trout Oncorhynchus mykiss fed a conventional conservative fishmeal-based formulation, a 100%  plant-based formulation, or a wild-diet. 2) conduct a sensory analysis test on both types of farm-raised trout products with a consumer panel focused on understanding their preferences and attitudes toward fish consumption.

The research objectives are as follows: 1) Produce a nutritional composition profile of fish edible portions (fillet, muscle) from the  two different sources

based on proximate analysis and fatty acid profile. 2) To conduct a consumer sensory analysis study to compare the two groups of farm-raised trout. 3) Survey a consumer panel discerning their attitudes, beliefs, and purchasing behaviors in regards to fish as food.

Anticipated Outcomes: Industry and the public will be more informed on how aquaculture diets affect the fish from both nutritional and sensory standpoints. Differences in proximate composition, fatty acids profile, and n-3 to n-6 fatty acid ratios will be documented for this species across a range of diets to determine if diet has an effect on the meat composition of this fish. The sensory study will tell us the consumers preference for one regimen over another and provide more information on purchasing preferences and behaviors.

Preliminary Data: The omega n-6:n-3 fatty acid ratio was the highest (1.24:1 ) in Ftroutish sampled fed  with a conservative 100%  fishmeal-based formulation diet compared to had the highest n-6:n-3 ratio at 1.24:1, the fish fed thetrout that received 100% plant-based formulation  diet (.71:1 )  or had a n-6:n-3 ratio of .71:1, t he wild diet showed an n-6:n-3 ratio at .21:1(.21:1) (Fig 1.) . Full sensory study data will be presented at the oral presentation.

Anticipated Outcomes: Industry and the public will be more informed on how aquaculture diets affect the fish from both nutritional and sensory standpoints. Differences in proximate composition and polyunsaturated fatty acids  (PUFA)  profile  will be documented for this species across a range of diets to determine if diet has an effect on the flesh composition of this fish. The sensory study will tell us the consumers' preference for one regimen over another and provide more information on purchasing preferences and behaviors .