Effect of sexual maturation on growth, fillet composition, and texture of female rainbow trout (Oncorhynchus mykiss) on a high nutritional plane

Aussanasuwannakul, Aunchalee; Kenney, P. Brett; Weber, Gregory M.; Yao, Jianbo; Slider, S.D.; Manor, Meghan L.; Salem, Mohamed

doi:10.1016/j.aquaculture.2011.04.015

Cited by 56 publications

(78 citation statements)

References 53 publications

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“…In line with this, we found a non-significant correlation between texture parameters and collagen content in raw fillets. Cooking weakens muscle structure by converting collagen to gelatin (Aussanasuwannakul et al, 2010). Although the contribution of connective tissue to texture is known to be negligible in cooked fish (Hatae et al, 1986), in this study we found a negative correlation between TPA parameters and collagen, which was not significant except for chewiness (r=-0.34).…”

Section: Correlationsupporting

confidence: 37%

“…The latter did not agree with the findings of several other studies which revealed that rainbow trout fillets with high fat content have a softer consistency compared to fillets with lower fat content (Andersen et al, 1997;Mørkøre et al, 2001Mørkøre et al, , 2006Aussanasuwannakul et al, 2010). Comparison of strains (Table 3) partially confirmed this lack of rela- tionship, since both the fattest strains, IT1 and USA, and the leanest strain, IT2, had the softest flesh.…”

Section: Correlationcontrasting

confidence: 34%

“…Thermal changes to myofibrillar proteins increase toughness, whereas heatinduced transformation of collagen to gelatin [starting at 35 to 40°C, according to Schubring (2008)] makes the flesh more tender since the layered myotomes tend to slide away in response to compression (Hyldig and Nielsen, 2001;Mørkøre et al, 2006;Aussanasuwannakul et al, 2010). For salmonids conflicting effects of cooking have been reported, namely a decline (Mørkøre et al, 2006;Aussanasuwannakul et al, 2010) and an increase (Ginés et al, 2004;Mørkøre et al, 2006;Larsen et al, 2011) in hardness after cooking.…”

Section: Introductionmentioning

confidence: 99%

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Physico-Chemical Traits of Raw and Cooked Fillets of Rainbow Trout(Oncorhynchus Mykiss)from Different Strains and Farms

Martelli

Franci

Lupi

et al. 2014

Italian Journal of Animal Science

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Fillets and cooking yields, water holding capacity, textural properties, colour, proximate composition, collagen and fatty acids of five strains (IT1, IT2, IT3, USA, UK) of rainbow trout, Oncorhynchus mykiss, reared in three farms (F1, F2, F3), were measured before and after cooking. Physico-chemical parameters of the strains greatly differed both in raw and cooked state. IT2 and USA recorded the highest yields. IT2 distinguished from the other strains, showing lowest values of hardness, chewiness, gumminess and springiness. It also had brighter and less pigmented flesh with low fat, mainly in the raw state. USA strain showed the most valuable traits in terms of texture and colour, and had higher fat and collagen content in flesh. The physico-chemical profile of each strain was differently modified by cooking. USA strain maintained a positive texture and colour profile after cooking and its quality was the best.

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Section: Correlationsupporting

confidence: 37%

Section: Correlationcontrasting

confidence: 34%

Section: Introductionmentioning

confidence: 99%

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Physico-Chemical Traits of Raw and Cooked Fillets of Rainbow Trout(Oncorhynchus Mykiss)from Different Strains and Farms

Martelli

Franci

Lupi

et al. 2014

Italian Journal of Animal Science

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“…Most of these studies were focused on physiology during reproduction, were conducted using flow through systems, and did not thoroughly describe rainbow trout growth and fillet quality with age/time. The maximum rainbow trout weights reported in previous aquaculture studies were 3.6 and 3.1 kg [5,6], respectively. Research investigating the culture of large trout (>2 kg) in recirculating aquaculture systems (RAS) is particularly limited.…”

Section: Introductionmentioning

confidence: 89%

Growth Performance, Fillet Quality, and Reproductive Maturity of Rainbow Trout (Oncorhynchus mykiss) Cultured to 5 Kilograms within Freshwater Recirculating Systems

PB¹

2014

J Aquac Res Development

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Rainbow trout are commonly cultured within aquaculture systems to one pound or less and marketed as pansized fillets. Production of larger rainbow trout provides a distinguishable product. Research that describes the growth performance and fillet quality of large rainbow trout is limited, particularly for trout cultured in recirculating aquaculture systems. A study was conducted evaluating the growth performance and fillet quality attributes of allfemale rainbow trout reared using freshwater recirculating systems operated at a mean water temperature of 13°C, under constant lighting, and with around-the-clock feeding. Rainbow trout grew to 4.8 kg in 22 months post-hatch. Growth rates declined with the onset of reproductive maturity. Rainbow trout weighed 5.2 kg at 26 months. The mean ratio of feed provided to biomass gain was 1.36:1 from first feeding to 22 months but increased substantially from 23-25 months. As rainbow trout approached reproductive maturity, 10 fish were collected at specified intervals for assessment of fillet quality attributes. Fillet yield peaked at 20-22 months when trout were 3.8-4.8 kg. Cook yield, cooked fillet firmness, and crude fat decreased; while fillet moisture and raw fillet firmness increased from 24-26 months. Changes in fillet quality coincided with reduced growth rates, decreased feed efficiency, and increasing gonadosomatic index. Two principal components were identified that explained more than 73% of the variation in growth and fillet attribute responses: principal component 1, the growth variable (length, weight, fillet thickness, belly flap thickness, and cook yield) and principal component 2, the quality variable (fillet moisture, fillet fat, and cooked fillet firmness). This research provides rainbow trout growth performance and fillet quality results that can be referenced for the development of recirculating system production plans and for selection of harvest endpoints that balance the requirements of fish farmers and the food industry sector.

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“…Salmonids undergo substantial repartitioning of nutrients and energy from somatic growth to gonadal growth during sexual maturation. In maturing female Rainbow Trout Oncorhynchus mykiss and depending on plane of nutrition, muscle and visceral lipid stores are reduced, growth rate is slowed, and flesh or fillet quality can be compromised (Nassour and Leger 1989;Shearer 1994;Kiessling et al 1995;Salem et al 2006;Aussanasuwannakul et al 2011Aussanasuwannakul et al , 2012Manor et al 2012). Changes in hormone profiles during sexual maturation have been characterized and there is some understanding of how gonadal sex steroids and growth-axis hormones regulate the utilization and partitioning of nutrients and energy (see reviews; Le Gac et al 1993;Taranger et al 2010;Reindl and Sheridan 2012).…”

mentioning

confidence: 99%

Changes in Sex Steroids, Growth Hormone, and Insulin‐Like Growth Factor‐I during Ovarian Development in Rainbow Trout Cultured in a Water Recirculating System with Continuous Light

et al. 2015

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Female Rainbow Trout Oncorhynchus mykiss were cultured within a freshwater recirculating aquaculture system under 24‐h constant lighting in 13°C water and fed every 6 h to near satiation. An opaque roof allowed surface light intensity to vary between <200 and about 1,500 lx. During months 14–26 posthatch we examined changes in plasma concentrations of testosterone (T), estradiol‐17β (E2), the maturation inducing steroid (MIS) 17α,20β‐dihydroxy‐4‐pregnen‐3‐one (17,20βP), growth hormone (GH), and insulin‐like growth factor‐I (IGF‐I). Oocyte diameter was variable at the start of the study, most averaging <1 mm; diameter increased to above 3.2 mm in the final 2 months, with migrating germinal vesicles indicating they were postvitellogenic. Some ovaries exhibited atresia, and no fish ovulated, suggesting some reproductive dysfunction. Testosterone and E2 began increasing between months 16 and 18, and although T continued to increase throughout the study, E2 changed little after month 20. The MIS 17,20βP, remained near or below detection. Plasma GH remained relatively unchanged although values trended slightly higher during the final 4 months, GH being significantly greater at months 22, 24 and 26 than at month 16. Plasma IGF‐I was higher at the first time point, month 14 posthatch than at months 20, 24, 25, and 26. In summary, gradual changes in growth and fillet quality attributes during gonadal development were accompanied by gradual changes in hormone levels, but no clear changes in hormones were associated with rapid changes in product quality traits observed around months 24–26.

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Effect of sexual maturation on growth, fillet composition, and texture of female rainbow trout (Oncorhynchus mykiss) on a high nutritional plane

Cited by 56 publications

References 53 publications

Physico-Chemical Traits of Raw and Cooked Fillets of Rainbow Trout(Oncorhynchus Mykiss)from Different Strains and Farms

Physico-Chemical Traits of Raw and Cooked Fillets of Rainbow Trout(Oncorhynchus Mykiss)from Different Strains and Farms

Growth Performance, Fillet Quality, and Reproductive Maturity of Rainbow Trout (Oncorhynchus mykiss) Cultured to 5 Kilograms within Freshwater Recirculating Systems

Changes in Sex Steroids, Growth Hormone, and Insulin‐Like Growth Factor‐I during Ovarian Development in Rainbow Trout Cultured in a Water Recirculating System with Continuous Light

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