Since camelina and flaxseed oils contain more omega-3 polyunsaturated fatty acids (PUFAs) than most plant oils, the authors investigated them as replacements for fish oil in diets for cod, salmon and trout.
In a study of juvenile cobia diets, results suggested that lipid sources with high levels of saturated fatty acids and low polyunsaturated fatty acids can replace a large percentage of fish oil in feeds if they are amended with DHA.
Off-flavor compounds produced by low-molecular-weight amine compounds present in fish are degraded into ammonia or other nitrogenous compounds during storage.
The most important factors in the loss of quality in seafood are nucleotide catabolism and glycolysis. The rates and pathways of nucleotide degradation vary with species and muscle type.