Effect of long-term feeding with a plant protein mixture based diet on growth and body/fillet quality traits of large rainbow trout (Oncorhynchus mykiss)

Abstract

Two diets based on fish meal (FM) or on a mixture of plant protein sources supplemented with free amino acids (PP) were fed to rainbow trout having a mean initial body weight of 162.5 g reared at 17±1 °C for 24 weeks to evaluate the effect of plant protein sources on fish growth, morphological and body quality traits. At the end of the growth study, samples were withdrawn for chemical analyses as well as measurements of different parameters of quality. Compared to the FM group, the trout fed diet PP had lower growth rates (mean final body weight 663 vs. 800 g), feed efficiency (0.95 vs. 1.07) and protein efficiency ratio (1.96 vs. 2.13). Trout fed diet PP were also characterised by a lower dressed weight (89.45% vs. 91.07%), hepato-somatic index (0.92% vs. 1.01%) and fillet lipid content (5.50% vs. 6.98%), but had a higher mesenteric fat (5.65% vs. 4.08%), viscero-somatic index (10.55% vs. 8.93%) and fillet crude protein content (20.53% vs. 19.93%). The muscle fatty acid composition reflected that of the diet with a higher level of polyunsaturated (n-6) fatty acids in trout fed diet PP and a higher content in polyunsaturated n-3 fatty acids and n-3/n-6 ratio in trout fed diet FM. Sensory analysis was carried out at 5 days post-mortem on microwave-cooked dorsal portions of fillets stored at 1 °C with ice covering. The results of the triangular test showed differences between groups (P<0.01) in organoleptic characteristics as well as in visual colour. Descriptive tests pointed out that fillets of trout fed diet PP exhibited higher hardness, less sweetness and less odour intensity than trout fed diet FM. R e v i e w C o p y 2 2 Effect of long-term feeding with a plant protein mixture based diet on growth and body/fillet quality traits of large rainbow trout (Oncorhynchus mykiss

Feeding high inclusion of whole grain white lupin (Lupinus albus) to rainbow trout (Oncorhynchus mykiss): effects on growth, nutrient digestibility, liver and intestine histology and muscle fatty acid composition

“…Generally, the utilization of a high inclusion of plant protein in diets for salmonids has resulted in higher levels of oleic acid and linoleic acid, and lower levels of n-3 PUFA, linolenic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in tissues of rainbow trout (Gomes, Corraze & Kaushik 1993;De Francesco et al 2004;Morris, Gallimore, Handley, Hide, Haughton & Black 2005). This can cause changes in the nutritive value of the ¢sh and in£uence ¢sh physiology, as a result of the enzymatic competition among 18-C unsaturated fatty acid desaturation and elongation pathways in the ¢sh liver (Tocher, Bell, MacGlaughlin, McGhee & Dick 2001;Tocher 2003).…”

Qualidade e composição química de cortes comerciais de carne de jacaré-do-pantanal (Caiman yacare)

“…Comportamento semelhante foi observado por Francesco et al (2004), que trabalhando com trutas (Oncorhynchus mykiss) e comparando porções da carcaça (dorso, ventre e cauda), observaram diferenças entre porções musculares para os componentes de cor. Essa diferença pode ser atribuída as diferentes disposições musculares, tamanhos e tipos de fibras e retenção de pigmentos carotenóides (FORREST et al, 1979).…”

“…Porções musculares com diferentes médias foram relatadas por Francesco et al (2004), em truta nos diferentes cortes: dorso (12,91 a 15,02); ventre (10,53 a 12,34) e cauda (12,35 a 13,59) e por Norkus et al (2001), em peito e coxa de frango (5,39 a 6,94, respectivamente). Entretanto, Vicente Neto (2005) não encontrou diferenças para o teor de amarelo entre os cortes cauda e dorso (-0,13 e -0,30, respectivamente).…”

“…Estudos recentes (HOFFMANN & ROMANELLI, 1998) mostraram que a carne do jacaré-do-pantanal tem boa aceitação, e as avaliações das propriedades demonstram potencial tecnológico para a elaboração de derivados.…”

Proteome Analysis of Pyloric Ceca: A Methodology for Fish Feed Development?

“…2,6 Changing protein sources not only influences growth and feed utilization but also a changed quality of the fish as reflected in differences in the sensory evaluation has been found. 7, 8 The origin of differences in quality between fish fed different types of feed formulations, however, remains to be established. Tests of digestibility and effects of differences in feed formulation on growth and quality are normally performed by in vivo fish trials, but such trials are time-consuming and expensive, 9 and attempts has been made to develop quick in vitro digestive methods simulating fish digestion.…”