Table 6 Effect of the dietary inclusion of BSF meal on flesh color and pH₂₄ of cranial, medial and caudal regions of rainbow trout fillets (n = 9)

 L*

42.3

46.1

43.5

45.0

43.2

43.4

0.799

0.788

 a*

0.35

0.42

−0.32

2.06

−0.35

0.33

0.255

0.069

 b*

6.25

8.06

6.32

8.17

6.17

6.60

0.258

0.051

 pH₂₄

6.49

6.31

6.38

6.32

6.37

6.42

0.020

0.101

 L*

42.0

45.1

44.3

47.2

43.6

45.0

0.778

0.562

 a*

1.57

3.73

1.58

2.70

2.88

1.87

0.316

0.292

 b*

7.93

9.66

8.26

9.86

7.60

8.51

0.314

0.204

 pH₂₄

6.40

6.26

6.33

6.28

6.31

6.35

0.019

0.119

 L*

44.3

49.6

47.1

47.0

45.8

47.3

0.743

0.490

 a*

2.95

2.14

2.93

3.92

4.81

2.31

0.579

0.784

 b*

9.08

10.30

9.68

10.54

7.98

8.60

0.337

0.203

 pH₂₄

6.37

6.26

6.29

6.25

6.28

6.34

0.017

0.143