Fillet texture and muscle structure in brown trout (Salmo trutta) subjected to long-term exercise

Brown trout (Salmo trutta) (2.7 g initial mean weight) were reared in freshwater for 8 months at water velocities of <0.1 (control group), 1 or 2 body lengths per second (BL s^?1) (exercise groups). Growth (body weight, body length and body width), muscle structure (muscle fibre diameter and width of myosepta) and flesh quality parameters (dry matter, muscle pH, collagen content and solubility, instrumental evaluation of texture) were measured at the end of the experiment. The body weight of fish at 1 BL s^?1 was 22% higher than the control group. Muscle development was stimulated at 1 and 2 BL s^?1, leading to a higher condition factor, greater body height and width, and muscle fibre hypertrophy (55 vs. 59.5 μm fibre diameter in the control and 2 BL s^?1 groups respectively). Connective tissue and collagen were only slightly affected by exercise (no difference in collagen solubility, but a greater proportion of γ trimer and fewer α chains in the control compared with the exercised group). Flesh quality was affected, with greater dry matter content and lower post‐mortem pH in the 1 BL s^?1 group compared with the control and 2 BL s^?1 groups. The mechanical resistance of the raw fillets was slightly but significantly increased by exercise. The exercise‐related changes in muscle structure and texture are discussed.