In the present study, garlic (Allium sativum) was added at 0.0% (G1-Control), 1.0% (G2), 1.50% (G3), and 2.0% (G4) to rainbow trout feed for a feeding period of 90 days. After the feeding process, the trout were harvested and stored in a deep freezer at −18 °C, and changes in chemical, microbiological and sensory parameters were examined periodically. During the storage period, the highest peroxide values (PV), free fatty acids (FFAs), The thiobarbituric acid reactive substances (TBARS) were observed in the control group, while the lowest values were noted for those fed on 1.50% and 2.0% garlic feed. During storage, significant differences were not observed in the total volatile basic nitrogen (TVB-N) content of rainbow trout. The highest values in microbial count were observed in the control group.

在本研究中，向虹鳟鱼饲料中添加大蒜（Allium sativum）的量为0.0％（G1-对照），1.0％（G2），1.50％（G3）和2.0％（G4），为期90天。喂食过程结束后，将鳟鱼收获并储存在-18°C的深冷库中，并定期检查化学，微生物和感官参数的变化。在储存期间，对照组观察到最高的过氧化物值（PV），游离脂肪酸（FFA）和硫代巴比妥酸反应性物质（TBARS），而在饲喂1.50％和2.0％的饲料中发现最低值大蒜饲料。在储存过程中，虹鳟鱼的总挥发性碱性氮（TVB-N）含量未观察到显着差异。在对照组中观察到最高的微生物计数值。