The effect of coenzyme Q10, as a dietary supplement, on carcass quality of rainbow trout (Oncorhynchus mykiss, Walbaum 1792)

Coenzyme Q10, as an antioxidant compound, has a role in the electron transport chain of the animal cell. To study the effects of this natural antioxidant on the quality and composition of the fish carcass; rainbow trout were fed by five dietary treatments containing 0, 25, 50, 100, and 200 mg/Kg of coenzyme Q10 during an 8-week feeding trial. The results showed that coenzyme Q10 increased the pH and decreased the peroxide value of carcass fish on the first day of keeping in the refrigerator. The carcass thiobarbituric acid index was not affected by coenzyme Q10 at different refrigerator storage times (P< 0.05). Dietary levels of coenzyme Q10 significantly improved the organoleptic properties of fish flesh. Feeding the fish with various diet levels of coenzyme Q10 elevated the total omega-3, eicosapentaenoic acid, docosahexaenoic acid, and long-chain polyunsaturated fatty acids in the carcass compared to the control group. Overall, the results of this study showed that using coenzyme Q10 in the levels of 100-200 mg/kg of diet improve rainbow trout carcass quality.