Potential of meat meal to replace fish meal in extruded dry diets for barramundi,Lates calcarifer(Bloch). II. Organoleptic characteristics and fatty acid composition

Abstract

The organoleptic quality of barramundi fed for 66 days on pelleted diets containing varying amounts of fish meal and meat meal was determined in two experiments (E1 and E2). Each compared four diets: a 430 g kg−1 crude protein (CP) control diet (containing 35% Chilean anchovy fish meal); two diets containing high inclusions (40% or more) of meat meal; and a proprietary barramundi diet. In E1, the two meat meal diets contained 10% Chilean fish meal whereas the two meat meal diets in E2 had no marine protein ingredients. Panellists identified and rated the colour of flesh, and scored odour, flavour and texture characteristics and overall liking on structured graphic line scales (0–100). Fish fed the high‐meat meal diets were sweeter and firmer than those fed the high‐fish meal control diet in E1 (P < 0.05). Scores for fishy flavour were also highest for the meat meal diets and lowest for the proprietary diet. In both E1 and E2, scores were high (> 60) for overall liking and low (< 10) for undesirable odours and tastes. Exclusion of all sources of marine protein from the diet in E2 did not detract from the sensory value of the fish. The influence of diet on the fatty acid profile of the fish was examined in E2. Compared with fish fed the control diet, the neutral lipid fraction of those fed the meat meal diets had higher proportions of saturated and short‐chain monounsaturated fatty acids at the expense of longer chain fatty acids, especially 22:6n‐3. Polar lipids showed only subtle dietary effects, which were confined to the long‐chain unsaturated fatty acids.

The nutritional management of barramundi, Lates calcarifer - a review

“…The influence of meat meal ingredients on some of the flesh quality aspects of barramundi has also been evaluated (Williams et al. 2003c).…”

Potential of meat meal to replace fish meal in extruded dry diets for barramundi, Lates calcarifer (Bloch). I. Growth performance

“…This paper examines the potential of meat meal to replace fish meal in diets for rearing barramundi under commercial farm and laboratory conditions. Studies on the organoleptic characteristics and fatty acid composition of the fish reared on these diets are reported by Williams, Patterson, Barlow, Ford & Roberts (2002).…”

Approximate Compositional Values and Tissue Fatty Acid Profiles of Nile Tilapia (&lt;i&gt;Oreochromis niloticus&lt;/i&gt; L.) Fed &lt;i&gt;Azolla&lt;/i&gt;-Diets in Earthen Ponds

“…According to Maina et al [13] and Bahurmiz & Ng [46], the fatty acid composition of many fish resembles that of their food. This was also proved in many studies in which FM or fish oil was replaced by non-conventional sources of protein or lipid [15,[47][48][49]. Awaïss et al [16] found that fatty acid composition in gudgeon and perch reflected that of the rotifer Brachionus calyciflorus Pallas which they were fed.…”

“…Many studies have been carried out to evaluate the effects of non-conventional ingredients used in diets as FM substitutes on fish fatty acid composition [13][14][15]. Findings have confirmed that body fatty acid composition to a large extent mirrors the dietary fatty acids composition [13,15]. However, biochemical observations show that live organisms, especially copepods and rotifers have a more suitable fatty * Tissue fatty acid of Nile tilapia fed Azolla.…”

“…Indeed, the consumption of fish containing an adequate level of highly unsaturated (n − 3) fatty acids (n − 3 HUFAs) is favourable for human health [10,11], as these fatty acids series is believed to reduce the occurence of heart diseases, strokes and various inflammatory injuries as well as to improve neurological function in newborn infants [12,13]. Many studies have been carried out to evaluate the effects of non-conventional ingredients used in diets as FM substitutes on fish fatty acid composition [13][14][15]. Findings have confirmed that body fatty acid composition to a large extent mirrors the dietary fatty acids composition [13,15].…”