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Fillet Quality and Processing Attributes of Postsmolt Atlantic Salmon,Salmo salar,Fed a Fishmeal‐free Diet and a Fishmeal‐based Diet in Recirculation Aquaculture Systems 下载免费PDF全文
John Davidson P. Brett Kenney Frederic T. Barrows Christopher Good Steven T. Summerfelt 《Journal of the World Aquaculture Society》2018,49(1):183-196
Many studies have evaluated the adequacy of alternate ingredient diets for Atlantic salmon, Salmo salar, mainly with focus on fish performance and health; however, comprehensive analysis of fillet quality is lacking, particularly for salmon fed these diets in recirculation aquaculture systems (RAS). To this end, a study was conducted comparing fillet quality and processing attributes of postsmolt Atlantic salmon fed a fishmeal‐free diet (FMF) versus a standard fishmeal‐based diet, in replicate RAS. Mean weight of Atlantic salmon fed both diets was 1.72 kg following the 6‐mo trial and survival was >99%. Diet did not affect (P > 0.05) processing and fillet yields, whole‐body proximate composition(fat, moisture, protein), fillet proximate composition, cook yield, fillet texture, color, or omega‐3 fatty acid fillet content, including eicosapentaenoic acid and docosahexaenoic acid levels. Whole‐body ash content was greater in salmon fed the FMF diet. The FMF diet resulted in a wild fish‐in to farmed fish‐out ratio of 0:1 per Monterey Bay Aquarium's Seafood Watch criteria due to its fishmeal‐free status and use of lipids from fishery byproduct. Overall, fillet quality and processing attributes were generally unaffected when feeding a diet devoid of fishmeal to postsmolt Atlantic salmon cultured in RAS. [Correction added on 7 September 2017, after first online publication: the P value in Abstract has been changed from “P < 0.05” to “P > 0.05”.]. 相似文献
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Quality of reared gilthead sea bream (Sparus aurata) during ice storage,as affected by dietary fish oil substitution; an instrumental and sensory designation approach 下载免费PDF全文
The fillet fatty acids (FAs) and volatile compounds (VCs) of gilthead sea bream, fed either fish oil‐based diet (FO) or plant oils (PO), were studied in dorsal and ventral fillet parts over a 12‐day ice storage. Fillet FA reflected the FA composition of the respective diets. Monounsaturated FAs were reduced with storage, while no FA differentiations occurred between fillet parts. VCs varied between diet treatments, with food chain‐transported compounds (α‐pinene and dimethylsulphide) showing higher abundance in the FO group. VCs proposed as fish spoilage indicators (trimethylamine, pentanal, propanal, 3‐methylbutanal and 1‐penten‐3‐ol) increased with storage, while concentration of carbon disulphide associated with fresh fish aroma decreased during the same period. VCs varied between fillet parts, with ventral part exhibiting higher concentrations in fat‐soluble (terpenes, aromatic hydrocarbons) and spoilage‐associated VCs. Sensory analysis revealed no significant differences between diet groups with the exception of fattiness, which was found significantly higher in the plant oil group. 相似文献
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Gang Yang Wenhao Jiang Yunfei Chen Yi Hu Qiubai Zhou Mo Peng Mingren Qu Vikas Kumar 《Aquaculture Nutrition》2020,26(4):1186-1197
This study was conducted to evaluate the dietary use of vegetable oil sources in grass carp (Ctenopharyngodon idella). Fish were fed diets having the same lipid level from fish oil (FO), palm oil (PO), rapeseed oil (RO), soybean oil (SO) or linseed oil (LO). The results showed that dietary vegetable oils significantly decreased the feed utilization and a significantly lower growth was observed in SO group, while palm oil showed no effect on the growth performance. Dietary vegetable oils suppressed intestinal digestion by inhibiting the activities of digestive enzymes. Vegetable oils significantly elevated the activities of lipase, hepatic lipase and total lipase in liver, and a phenomenon of intense lipid accumulation emerged in liver of PO and SO groups. Furthermore, linseed oil significantly decreased plasma antioxidant capacity, whereas no significant difference was found between RO and FO groups. Dietary vegetable oils caused a significantly lower EPA and DHA in muscle, and further influenced fillet quality through an increase in cohesiveness, gumminess, chewiness and/or springiness, together with a decrease in hardness. Overall, our results indicated that rapeseed oil may be a suitable alternative oil source for grass carp from a point of growth, feed conversion ratio, antioxidative capacity and hepatic histology. 相似文献
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Shay Allred Wenjie Shao Jacob H. Jones M. Wes Schilling Beth H. Baker Peter J. Allen 《Aquaculture Research》2020,51(5):1854-1866
Catfish Ictalurus spp. are subjected to stressful conditions during harvest, which may be linked to fillet coloration and quality. Poor water quality in ponds, socks or hauling tanks, as well as handling stress, have been suggested to cause red fillets in catfish; however, chronic exposure has not resulted in red fillets. Short‐term occurrences of extreme poor water quality, particularly low dissolved oxygen, high carbon dioxide and high temperature, may occur in ponds or during harvest. Therefore, market‐sized Channel Catfish Ictalurus punctatus were acutely exposed (12 hr) to one of the three water quality treatments while confined during a simulated socking procedure and evaluated for stress responses by means of change in blood parameters and fillet quality. In fish subjected to the extreme treatment, hematocrit, plasma cortisol, glucose and lactate levels increased, with 22% mortality, indicating highly stressful conditions. In fish subjected to moderate and typical (control) treatments, cortisol increased but a lack of change or decrease in glucose and lactate indicated minimal anaerobic metabolism. Only one red fillet was produced by the extreme treatment and two by the typical treatment; therefore, the results suggest red fillets are not a product of poor water quality compounded by handling during harvest. 相似文献
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G.F. Ballester‐Lozano L. Benedito‐Palos A. Riaza J.C. Navarro J. Rosel J. Pérez‐Sánchez 《Aquaculture Nutrition》2014,20(4):421-430
Farmed turbot and sole were sampled at different stages of the production cycle for analysis of fillet lipid content and fatty acid (FA) composition. The entire data set along with our own published data on gilthead sea bream were fitted to dummy regression equations with turbot and sole as dummy variables, gilthead sea bream as a reference subgroup category, and diet FA composition and fillet lipid content as independent variables. The relative contribution of each independent variable to the total variance was found to vary within and among FAs and fish species, but strong correlation coefficients (0.76 < r2 > 0.99) were found for almost all of the FA equations, including saturated FAs, monoenes and long‐chain polyunsaturated fatty acids (PUFA) of n‐3 and n‐6 series. Given the differences in lipogenic activities of the fish species, major interaction effects between fillet lipid content and dummy variables were found for monoenes and saturated FAs. The proposed equations (hosted at www.nutrigroup-iats.org/aquafat ) were able to fit different proportions of EPA, DPA and DHA underlying the fish species differences in FA desaturation/elongation pathways. The robustness of the model was proven with extra data from the three fish species, allowing a close linear association near to equality for the scatter plot of observed and predicted values. 相似文献
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基于宏基因组学技术分析不同贮藏条件下鲶鱼片中的菌相变化 总被引:1,自引:0,他引:1
【目的】分析鲶鱼肉片贮藏过程中微生物多样性和菌群动态变化,探究天然保鲜剂对鲶鱼肉片菌相及菌落组成的影响。【方法】试验分8组,即新鲜鲶鱼片(CK0);空气包装(air-package,AP)鲶鱼片低温贮藏(4±1)℃第4、7天(AP4和AP7)样品;气调包装(modified atmosphere package,MAP,60%CO_2/40%N_2)鲶鱼片冰温贮藏(-0.7±0.02℃)第10、30天(MAP10和MAP30)样品;添加5%天然保鲜液(由壳聚糖、蜂胶、溶菌酶、Nisin和茶多酚复配而成)MAP鲶鱼片冰温贮藏第10、30和40天(MAPP10、MAPP30和MAPP40)样品。采用宏基因组学技术,测定并分析不同贮藏方式鲶鱼片全部微生物的16S r DNA序列,比较各组菌群的物种组成和丰度信息,通过Alpha多样性分析和主成分分析,考察包装方式、贮藏温度和天然保鲜液对微生物的抑制作用。【结果】8组样品中454焦磷酸测序共鉴定出25个门、433个属的细菌。MAP10、MAPP10、MAPP30中的最优势菌属和CK0一致,均为Actinomyces;而AP4和AP7中的最优势菌分别为Aeromonas(70.49%)和Pseudomonas(59.01%)。从微生物角度来看,MAP+冰温贮藏优于AP+冷藏。随着贮藏时间的延长,气调包装中的Lactococcus丰度由15.78%(MAP10)急剧上升为82.85%(MAP30)。添加天然保鲜液的MAPP10和MAPP30中Lactococcus几乎检测不到。【结论】气调包装协同冰温贮藏显著降低了鲶鱼片中细菌菌群的丰度和多样性,有利于延长鲶鱼肉的保质期。天然保鲜液中的茶多酚、Nisin和壳聚糖等能显著抑制MAP+冰温贮藏的鲶鱼片中的主要腐败菌属Lactococcus的生长繁殖。 相似文献
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Up‐scaling validation of a dummy regression approach for predictive modelling the fillet fatty acid composition of cultured European sea bass (Dicentrarchus labrax) 下载免费PDF全文
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The bleeding efficiency of anaesthetized and exhausted Atlantic salmon was studied. Unbled fish were used as control groups for both treatments. Several analytical methods (computer vision, Minolta Chroma Meter, transflectance spectroscopy, haemoglobin iron and visual assessment of smoked fillets) were used to evaluate colour or residual blood contents of pre‐rigor and smoked fillets. In all cases, the amount of residual blood in the fillets was modest and blood was not considered a quality problem in terms of fillet appearance. Perimortem stress did not affect residual blood contents of pre‐rigor fillets. Only salting and smoking had a significant effect on filet colour. The low levels of residual blood was partly attributed to filleting shortly after killing allowing washing before the blood had time to coagulate. In addition, a computer vision method was developed for automated blood inspection of the body cavity after gutting and washing. A classifier (‘no blood’ or ‘blood present’) based on linear discriminant analysis was tested and the classification accuracy was over 90% as evaluated with the leave‐one‐out method. 相似文献