Fatty acid composition, lipids and sensory characteristics of white amur (Ctenopharynogodon idella) fed different diets

White amur were fed either alfalfa pellets (P) or trout chow (A) for 6 months in laboratory tanks. Compared with fish fed A, fish fed P gained less weight and had less total lipids (0.73 vs 2.28%). Fish fed P also had higher levels of saturated (SAT), omega-3 (PUFA-3), and omega-6 (PUFA-6) but lower monounsaturated (MONO) fatty acids (FA) in the neutral lipids and lower SAT, MONO, and PUFA-3 but higher PUFA-6 FA in the phospholipids. Frozen, white amur fed P had flavor and acceptability comparable to unfrozen catfish, but those fed A tended to have less desirable flavor. White amur could be a highly acceptable low fat food fish if fed the correct diet