Eating quality and growth of rainbow trout (<i>Oncorhynchus mykiss</i>) on feed with different admixtures of leaf nutrient concentrate

Johansson, Lennart B.‐Å.; Kiessling, Anders; Carlsson, R.

doi:10.1002/jsfa.2740570207

Cited by 14 publications

(6 citation statements)

References 28 publications

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“…1997 ). However, the results of the present study, together with the findings of others ( Johansson et al . 1991 , 1995; Bjerkeng et al .…”

Section: Discussionsupporting

confidence: 76%

“…It might be speculated that larger deviations in proximate composition could result in more profound differences in taste experience among panellists; but further studies in this important area are required. It has been suggested that lipid increases flesh juiciness in rainbow trout ( Johansson et al . 1991 ) sea bream Sparus aurata ( Orban et al .…”

Section: Discussionmentioning

confidence: 99%

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Manipulation of end-product quality of rainbow trout with finishing diets

Rasmussen

Ostenfeld

Rønsholdt

et al. 2000

Aquaculture Nutrition

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The effect of dietary lipid level upon various quality parameters of smoked rainbow trout were examined. Fish were fed four experimental diets differing in lipid content (18.8–31.4%). Groups received either a lipid‐rich diet throughout the trial (101 days), a lipid‐rich feed for 46 days followed by a lower fat diet for 55 days and vice versa, or a low fat diet throughout. A fifth group (controls), consisting of commercially reared animals, was employed for comparative purposes. The visceral fraction of experimental fish increased with increasing lipid ingestion, whereas final process yield decreased. Chemical analyses following salting and hot‐smoking revealed that fillet lipid and ash was higher (P < 0.05) and moisture lower (P < 0.05) for fish fed the high‐lipid diet throughout and during the last 55 days of trial. No differences were recorded with respect to sensory attributes between treatment groups, although differences were observed between tank‐reared and control fish. In experimental animals, fillet protein content was negatively correlated with juiciness and fibreness, while dry matter was correlated with juiciness, fresh oily taste and rose flesh colour. The present study indicates that high lipid feeds can be employed without negatively influencing sensory characteristics or yield provided that lean finishing diets are fed prior to slaughter. Fasting of fish for 61 days improved slaughter yields without affecting relative yields among dietary groups.

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“…1997 ). However, the results of the present study, together with the findings of others ( Johansson et al . 1991 , 1995; Bjerkeng et al .…”

Section: Discussionsupporting

confidence: 76%

Section: Discussionmentioning

confidence: 99%

Manipulation of end-product quality of rainbow trout with finishing diets

Rasmussen

Ostenfeld

Rønsholdt

et al. 2000

Aquaculture Nutrition

View full text Add to dashboard Cite

show abstract

“…Moreover, fast growth also masked the acidulous taste associated with freshness (Johansson et al . ). However, limited information is available about the effect of growth rate under restricted feeding on quality of fish grown to the same size (Rasmussen & Ostenfeld ).…”

Section: Introductionmentioning

confidence: 97%

“…For example, Folkestad et al (2008) indicated that fast growth during 2 months prior to harvest was significant importance for flesh softening in both raw and smoked salmon fillets, whereas fast growth led to the fish flesh a less firm texture and a less favourable fatty acid (FA) pattern (Johansson et al 1995). Moreover, fast growth also masked the acidulous taste associated with freshness (Johansson et al 1991). However, limited information is available about the effect of growth rate under restricted feeding on quality of fish grown to the same size (Rasmussen & Ostenfeld 2000).…”

mentioning

confidence: 99%

Growth performance and whole-body composition of yellow catfish (Pelteobagrus fulvidracoRichardson) under feeding restriction

et al. 2016

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Fish growth is an important index in aquaculture practice. However, the effect of growth under restricted feeding on quality of fish grown to the same size remains poorly unknown. In this study, yellow catfish were reared by feeding them at three different feeding rates such as low (FR‐L group), medium (FR‐M group) and high (apparent satiation) ration levels for 82, 58 and 34 days to reach the same size, respectively. After this period, the growth performance, whole‐body amino acid composition and fatty acid profile of the fish were evaluated. Feeding restriction led to significant decreases in specific growth rate and feed conversion efficiency. Significant increases in dry matter, protein and energy contents were observed in fish under both restricted feeding treatments. FR‐L‐treated fish had significantly lower whole‐body essential amino acid contents, and significantly higher Ala and non‐essential amino acid contents compared to fish fed to satiation. Fish in restricted feeding treatments had significantly higher n‐3 PUFA and n‐3/n‐6 ratio compared to the fish fed to satiation. The present results indicate that from a quality perspective, there are certain advantages in improvement of whole‐body composition and enrichment of n‐3 PUFA associated with the restricted feeding of yellow catfish at slow growth rate.

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“…Salmonids, especially Atlantic salmon (Salmo salar) , on the Danish market are mostly farmed fish. Several studies show how the sensory properties of salmonids are influenced by different farming conditions, e.g., feed composition (Johansson et al . 1991; Regost et al .…”

Section: Introductionmentioning

confidence: 99%

Sensory Profiles of the Most Common Salmon Products on the Danish Market

Green-Petersen¹,

Nielsen²,

Hyldig³

2006

Journal of Sensory Studies

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The sensory profiles of the most common chilled and frozen salmon products available to consumers on the Danish market were studied. A sensory profiling was made on 12 salmon products varying in salmon species, origin, storage method and time. Samples stored in ice between 7 and 16 days, frozen for 1 month or stored in modified atmosphere for 5 days all had sensory profiles dominated by sea/seaweed odor, juicy and oily texture, fresh fish oil, and sweet and mushroom flavor. Marked differences in the sensory profiles of the frozen samples were found to correlate to differences in storage time. Frozen storage for 6 months resulted in firm texture, discolored appearance and rancid flavor. The samples stored in modified atmosphere for 7 days had a sensory profile with marked rancid and sour odor.

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Eating quality and growth of rainbow trout (Oncorhynchus mykiss) on feed with different admixtures of leaf nutrient concentrate

Abstract: The eflects, with regard to eating quality and to growth, of leaf nutrient concentrate (LNC)

Cited by 14 publications

References 28 publications

Manipulation of end-product quality of rainbow trout with finishing diets

Manipulation of end-product quality of rainbow trout with finishing diets

Growth performance and whole-body composition of yellow catfish (Pelteobagrus fulvidracoRichardson) under feeding restriction

Sensory Profiles of the Most Common Salmon Products on the Danish Market

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