Plant protein and vegetable oil-based diets modulate gilthead seabream (Sparus aurata) muscle biochemical status and proteolytic enzymes at an early postmortem stage

Abstract

A 70 days feeding trial was carried out on juvenile gilthead seabream (Sparus aurata) (mean initial body weight: 362 ± 59 g) to evaluate whether the simultaneous replacement of fishmeal and fish oil by vegetable ingredients affected the muscle's proteolytic potential. Fish were fed either a fishmeal/fish oil diet, a fishmeal/vegetable oil diet, a plant protein/fish oil or a plant protein/vegetable oil diet. The use of dietary plant proteins resulted in lower sulphated glycosaminoglycans' content and lower glycogen phosphorylase activity in the muscle, while both plant proteins and vegetable oil increased muscle pH and reduced cathepsin B activity. Our results indicate that high replacement of fish meal and/or fish oil with plant ingredients has a significant impact on early postmortem metabolic processes and proteolytic potential of seabream muscle, especially when replacing both fish meal and fish oil.

Sustainability vs. Quality in gilthead seabream (Sparus aurata L.) farming: are trade‐offs inevitable?

“…However, replacement of 90% of FM with PP and/or 33% of FO with VO can result in higher muscle pH, measured 48 h post‐mortem (Matos et al . ). Both Izquierdo et al .…”

“…Matos et al . () measured a reduction in muscle sulphated glycosaminoglycans (SGAG) with PP in the diets. As components of the extracellular matrix, a lower content in SGAGs can theoretically result in textural alterations.…”

“…Regarding other quality criteria, FO replacement with vegetable oils [VO] seems to have no effect of muscle instrumental texture (Izquierdo et al 2003(Izquierdo et al , 2005Menoyo et al 2004;Matos et al 2012) and muscle pH at the time of death (Izquierdo et al 2005;Menoyo et al 2004). However, replacement of 90% of FM with PP and/or 33% of FO with VO can result in higher muscle pH, measured 48 h post-mortem (Matos et al 2014). Both Izquierdo et al (2005) and Menoyo et al (2004) measured muscle colour and observed a reduction in a* and b* values in the fillet in seabream fed LO or SO, compared to the FO control diet.…”

“…Both Izquierdo et al (2005) and Menoyo et al (2004) measured muscle colour and observed a reduction in a* and b* values in the fillet in seabream fed LO or SO, compared to the FO control diet. Matos et al (2014) measured a reduction in muscle sulphated glycosaminoglycans (SGAG) with PP in the diets. As components of the extracellular matrix, a lower content in SGAGs can theoretically result in textural alterations.…”

Short‐term metabolic responses of gilthead seabream,Sparus aurata, fed diets with different protein and protein: Energy levels

“…Moreover, up to now, available studies have analysed such effects at a given sampling point. Studies evaluating physiological responses related to dietary variations in P/E ratio (Garcia-Meilan et al, 2013), carbohydrates (Enes et al, 2008(Enes et al, , 2011Meton et al, 1999;Panserat et al, 2000) and lipids (Castro et al, 2016;Matos et al, 2014) of S. aurata measured the parameters at a single point, with significant variation between hours (5-48 h post-prandial). However, all metabolic processes are dynamic and have different kinetics patterns over time.…”