The research group members found that muscle quality for the shrimp getting the alternative diet was not altered, though lipid level increased and the amount of poly-unsaturated fatty acids fell as more fishmeal was substituted. “The present study was conducted to evaluate the effects on proximate and fatty acid composition, color and texture of the shrimp’s muscle following a gradual substitution of fishmeal with mealworm meal,” the researchers said. The group’s results were published in the journal of Food Research International.
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