Fat deposition and flesh quality in seawater reared, triploid brown trout (Salmo trutta) as affected by dietary fat levels and starvation

Regost, Christelle; Arzel, Jacqueline; Cardinal, Mireille; Laroche, M.; Kaushik, Sadasivam

doi:10.1016/s0044-8486(00)00498-1

Cited by 100 publications

(105 citation statements)

References 48 publications

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“…In the present study, brown trout demonstrated better growth performance when compared to observations previously reported for this species (Arzel et al, 1994;Pirhonen and Forsman, 1998;Johnsson et al, 2000;Regost et al, 2001;Turchini et al, 2003). However, smaller fish in size were used in the present study.…”

Section: Discussioncontrasting

confidence: 40%

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Arslan¹,

Sirkecioğlu²,

Bayır³

et al. 2012

Turk. J. Fish. Aquat. Sci.

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Brown trout Salmo trutta (~1 g) were fed four casein-gelatin based diets with different lipid resources for 6 weeks. The sources of dietary lipid were menhaden oil (MO diet), hazelnut oil (HO diet,), a blend of linseed oil and soybean oil (1:1) (LO+SO diet), and soybean lecithin (LE diet). Feeding trial was conducted in a recirculating water system at 13±0.2°C. Fish fed LO+SO diet demonstrated the highest growth performance while those fed HO diet had the lowest growth rate (P<0.05). The fatty acid profiles of fish reflected the fatty acid composition of the diets. High level of docosahexaenoic acid (22:6n-3, DHA) in whole body lipids of fish fed LO+SO diet corresponded with the high level of linolenic acid (18:3n-3, LNA) in the lipids of this diet. Fish fed LE diet which was rich in linoleic acid (18:2n-6, LA) had the highest level of arachidonic acid (20:4n-6 , ARA) in their body. The results suggest that the efficiency of elongation and desaturation of C18 fatty acids depends on the dietary lipid source and brown trout has capacity to transform LA and LNA to ARA and DHA, respectively. Growth depletion in fish fed HO diet might be caused by essential fatty acid deficiency.Keywords: Brown trout, Salmo trutta, lipids, fatty acids, growth. Balık Yağı Yerine Kullanılan Farklı Diyetsel Bitkisel Yağların Kahverengi Alabalık (Salmo trutta) Yavrularında Büyüme ve Yağ Asidi Kompozisyonuna Etkisi ÖzetMevcut çalışmada yaklaşık 1 g ağırlığındaki kahverengi alabalık yavruları 6 hafta süre ile kazein-jelâtin tabanlı yemlerle beslenmiştir. Yemlerde yağ kaynağı olarak balık (ringa) yağı (MO diyeti), fındık yağı (HO diyeti), soya yağı-keten tohumu yağı karışımı (1:1) (LO+SO diyeti) ve soya lesitini (LE diyeti) kullanılmıştır. Kapalı devre su sisteminde yürütülen çalışma boyunca sıcaklık 13±0,2°C olarak gerçekleşmiştir. Çalışma sonunda LO+SO yemi ile beslenen balıklar diğer yemlerle beslenen balıklara göre önemli derecede yüksek büyüme performansı göstermiştir (P<0,05). En düşük büyüme HO yemi ile beslenen balıklarda görülmüştür. Tüm vücuda ait toplam yağların nötral ve polar lipit fraksiyonlarının yağ asidi içerikleri yemlerin yağ asidi içeriklerini yansıtmıştır. Yüksek düzeyde linolenik asit (18:3n-3, LNA) içeriğine sahip LO+SO diyeti ile beslenen balıkların vücudunda, dokozahekzaenoik asit (22:6n-3, DHA) miktarında artış görülmüştür. Benzer şekilde en yüksek araşidonik asit (20:4n-6, ARA) içeriği, 18:2n-6 (linolenik asit, LA) bakımından zengin olan LE diyeti ile beslenen balıklarda görülmüştür. Mevcut çalışmanın sonuçları, kahverengi alabalıkta yemlerdeki yağ kaynağına bağlı olarak LA ve LNA in sırasıyla ARA ve DHA e dönüştürebildiğini göstermektedir. Fındık yağı ile beslenen balıklardaki düşük büyümenin esansiyel yağ asidi eksikliğinden kaynaklandığı düşünülmektedir.Anahtar Kelimeler: Kahverengi alabalık, Salmo trutta, yağlar, yağ asitleri, büyüme.

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Section: Discussioncontrasting

confidence: 40%

Untitled

Arslan¹,

Sirkecioğlu²,

Bayır³

et al. 2012

Turk. J. Fish. Aquat. Sci.

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“…Evidence for quality benefits from prolonged fasting is weak and mixed. Trials with brown trout have indicated that prolonged pre-harvest fasting can slightly improve the flesh colour, but this is at the expense of weight loss and fillet yield (Regost et al 2001). Work with sea bream has found a measurable but possibly insignificant increase in muscle firmness but a decrease in the shelf life (Ginés et al 2002;Á lvarez et al 2008).…”

Section: Fastingmentioning

confidence: 99%

Safeguarding the welfare of farmed fish at harvest

Lines

Spence

2011

Fish Physiol Biochem

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Fish welfare at harvest is easily compromised by poor choice of handling and slaughter methods, lack of attention to detail and by unnecessary adherence to fish farming traditions. The harvest process comprises fasting the fish to empty the gut, crowding the fish, gathering and moving the fish using brails, fish pumps, and sometimes also road or boat transport and finally stunning and killing the fish. The harvesting processes commonly used for bass, bream, carp, catfish, cod, eel, halibut, pangasius, salmon, tilapia, trout, tuna and turbot are outlined. These harvesting processes are discussed; the consequences for fish welfare identified and practical tests which can be made at the harvest site highlighted. Welfare at harvest for the majority of farmed fish species can be improved by adopting and adapting existing procedures already known to be beneficial for fish welfare through their use in other fish farming systems or with other species. It is seldom necessary to develop completely new concepts or methods.

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“…In some cases, short-time fasting improves the texture, producing a firmer muscle [9], while in other cases reduction of feeding or prolonged starvation results in reduced firmness and increase of moistness and sweating of muscle [2,24]. Besides the dietary effects, rearing temperatures have been found to affect textural characteristics, with softer and less elastic flesh observed for fish reared at lower temperatures [50].…”

Section: Dietary and Handling Impacts On Texturementioning

confidence: 99%

Effects of Nutrition and Aquaculture Practices on Fish Quality

Grigorakis

2010

Handbook of Seafood Quality, Safety and Health Applications

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The term fish quality is defined by a group of various factors. These include: 1) appearance, shape, size, and external look (colour, malformations, and injuries); 2) nutritional value; 3) fat deposition; 4) organoleptic characteristics (odour, taste, and texture); 5) freshness; and 6) filleting yield.It is often difficult to outline the way that quality is affected by feeding, due to numerous endogenous and exogenous factors that influence quality simultaneously. In the endogenous factors, size, sex, stage of life cycle, and genetic factors are included. The exogenous factors include feeding, fish population crowding, temperature, salinity, physical exercise of the fish, and sources of external stress. A multifactorial analysis including nutritional and environmental parameters showed clearly that the effects of feeding on fish quality strongly depended on the environmental factors and that the interaction of feeding and environment actually defined the final results [1]. Despite the complicated interactions, the ability still exists to relate feeding to the produced quality and at the next level to tailor quality through feeding. This chapter attempts to outline the effects of feeding and aquaculture handling on fish quality and to examine to what extent the quality of the end-product can be manipulated. The role of muscle composition and fat deposition in fish qualityThe edible part of the fish is actually the fillet. Therefore, the fillet composition is what defines the fish quality. Fish store energy as fat to be utilised when needed. Fat is abundant Handbook of Seafood Q uality, Safety and Health ApplicationsEdited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

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Fat deposition and flesh quality in seawater reared, triploid brown trout (Salmo trutta) as affected by dietary fat levels and starvation

Cited by 100 publications

References 48 publications

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Safeguarding the welfare of farmed fish at harvest

Effects of Nutrition and Aquaculture Practices on Fish Quality

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