Impact of Diets Containing Plant Raw Materials as Fish Meal and Fish Oil Replacement on Rainbow Trout (Oncorhynchus mykiss), Gilthead Sea Bream (Sparus aurata), and Common Carp (Cyprinus carpio) Freshness

Abstract

The present study aimed to evaluate whether the total or high substitution of fish meal (FM) and fish oil (FO) by sustainable plant raw materials (plant meal and oils) in long-term feeding for rainbow trout, gilthead sea bream, and common carp can result in spoilage alterations during ice storage. These three species were fed throughout their whole rearing cycle with plant-based diets and compared to counterparts that received FM/FO-based diets or commercial-like diets. Sensory QIM schemes adopted for these species and ATP breakdown products ( -value and components) were used to evaluate the freshness. Sensory acceptability of 14, 15, and 12 days was found for rainbow trout, gilthead sea bream, and common carp, respectively. This corresponded to -values of approximately 80%, 35%, and 65% for rainbow trout, gilthead sea bream, and common carp, respectively. No major effect of dietary history on postmortem shelf life was shown for gilthead sea bream and common carp; neither sensory-perceived nor chemical freshness showed diet-related differences. Rainbow trout fed with the plant-based diet exhibited slightly worse sensory freshness than fish fed with FM/FO-based diets, at the end of shelf life. These findings imply that FM and FO can be successfully substituted without major impacts on shelf life of fish.

Effects of dietary fish oil replacement by poppy seed oil on growth performance and fillet quality of rainbow trout (Oncorhynchus mykiss)

“…Rainbow trout is the most important aquaculture species of the world and the production quantitate has grown exponentially since the 1950s. Chile and Norway are the leading producers in the world (Cowx, 2006), and their total production quantitate is approximately 800,000 tonnes (Kriton et al, 2018). One of the important oil sources is poppy seeds ( Papaver somniferum ) which include 35%–50% of the total oil sources according to varieties.…”

Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice

“…Seabream ( Sparus aurata ) is one of the main fish species farmed in numerous Mediterranean countries, due to their appreciate characteristics, reaching a total production of 207.167 tons in 2017 (APROMAR, 2018). However, fresh seabream is highly susceptible to spoilage during ice storage, due to enzymatic and chemical reactions-usually responsible for the initial loss of freshness-, and microbial activity that is responsible for the obvious spoilage and its short shelf-life of 14–15 days (Carrascosa et al., 2015; Kriton et al., 2018).…”

Influence of fishmeal-replaced diet on nutrient digestibility, digestive enzyme activity, and whole-body fatty acid profile of Indian major carp, Cirrhinus mrigala

“…The blood biochemical studies always help in the assessment of alteration in the physiological state of fish exposed to any change in the feed, feeding, and habitat (Acharya & Mohanty, 2019;Deng et al, 2017). There are also many reports on blood metabolic responses to inclusion of different plant ingredients in the diet of carp (Kriton et al, 2018;Pradhan, Giri, Mohanty, & Mohanty, 2020).…”