shelf life and raw materials in Aquaculture

How can we modify raw materials (i.e. include novel oil sources, like olive pomace) in order to improve shelf life of fish?

here is an interesting paper

Impact of dietary oil source on the shelf-life of gilthead seabream (Sparus aurata)

 the authors conclude that...

"Despite the differences among groups observed in psychrophilic and Pseudomonas counts and in some sensory attributes, shelf life was equal for both groups."

 = = =

 In a similar paper on pork, 

Olive Pomace in Diet Limits Lipid Peroxidation of Sausages from Cinta Senese Swine

OP have protected sausages against cholesterol oxidation, thus limiting the production of COPs (α‐hydroxycholesterol, α‐epoxycholesterol, and 7‐ketocholesterol). The most probable mechanism is attributable to electron or H+ donor properties of polyphenols contained in olive pomace. 

What did neolithic man eat after a hard day at Stonehenge?

A neolithic feast: some of the food that would have been eaten by the builders of Stonehenge. Photograph: English Heritage

Could the neolithic man eat "Sweet pork and rich cheese" after a hard day at Stonehenge?

Yes, according to this article where it is suggested that: analysis of bones and pottery fragments shows special foods were consumed in feasts at the ancient site.

A couple of points though:

Historically, how did they know how to make cheese? 

The first records of cheese production were in the Mediterranean and Mesopotamia countries...

Where did they find honey to feed to the porks? Honey production in UK is rather weather limited...

It looks that the Stonehenge people had some Med background / skills. Could we suggest that it was actually people from Southern Europe who built Stonehenge and not "locals"?

The history of food consumed in these feasts might give us some insight on the true origin of the People!

Yannis Zabetakis