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.