Five test diets were formulated with decreasing levels of fish meal (up to 50%) replaced by alternative protein sources. Rainbow trout were fed the experimental diets for 12 weeks. The effects of feed ingredients on spoilage of Oncorhynchus mykiss in ice and under MAP/ice (40% CO2, 30% N-2 and 30% O-2) were investigated in terms of sensory, chemical and microbiological analyses. The results showed that the trout in MAP/ice was rejected at 14 days, after sensory analysis, due to excessive. drip, whereas trout in ice were found to be acceptable even after 14 days of storage. However, cooked trout fillets, under both storage conditions, were rejected at 17 days. Fish in ice produced higher K values and higher concentrations of biogenic amines during the storage period of 17 days than the fish in MAP/ice. Bacteria grew more quickly in rainbow trout kept in ice than in MAP/ice. MAP/ice storage extended the shelf life of rainbow trout by approximately 2 days compared to ice storage alone in terms of microbiological analyses. (C) 2005 Elsevier Ltd. All rights reserved.