Effects of Storage Time and Thawing Method on Selected Nutrients in Whole Fish for Zoo Animal Nutrition

Gimmel, Angela; Baumgartner, Katrin; Bäckert, Sandra; Tschudin, Anja; Lang, Barbara; Hein, Anna; Marcordes, Sandra; Wyss, Fabia; Wenker, Christian; Liesegang, Annette

doi:10.5167/uzh-238896

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Gimmel, A., Baumgartner, K., Bäckert, S., Tschudin, A., Lang, B., Hein, A., Marcordes, S., Wyss, F., Wenker, C., & Liesegang, A. (2022). Effects of Storage Time and Thawing Method on Selected Nutrients in Whole Fish for Zoo Animal Nutrition. Animals, 12(20), 2847. https://doi.org/10.3390/ani12202847

Abstract

Piscivores in human care receive whole fish that were frozen, stored and thawed before feeding. Nutrient losses have been documented, but exact changes during storage and with different thawing methods are unknown. Primarily, it was hypothesized that frozen fish lose different vitamins and trace minerals during a storage period of six months. Secondly, that different thawing methods have a significant influence on the degree of vitamin loss. Three fish species, herring (Clupeus harengus), mackerel (Scomber scombrus) and capelin (Mallo