Effect of the dietary supplementation based on essential oils on the quality of gilthead seabream

Abstract

The effectiveness of using essential oils against fish parasites and pathogenic bacteria as environmentally friendly phytotherapeutic agents in the aquaculture industry is demonstrated. A commercial additive composed of garlic essential oil, thymol and carvacrol (AROTEC‐G®) was added to a diet for gilthead seabream (Sparus aurata) as a protection strategy against Sparicotyle chrysophrii. The intense aromatic properties of these essential oils might lead to the need of a suppression time to reverse possible changes in the organoleptic quality of the fish. Two experimental groups were set up: an experimental group fed a commercial feed supplemented with AROTEC‐G® (diet A) during the first 4 weeks of the nutritional assay, and after which the treatment was suspended for 14, 21 and 28 days after a first sampling performed (day 0); and a control group, fed the same basal diet without AROTEC‐G® supplementation (diet C). A physicochemical evaluation measured the pH, colour and texture, and a descriptive quantitative sensory analysis (QDA) was carried out using a trained panel for gilthead seabream fillets. Overall, the findings showed that the use of dietary essential oils did not result in significant sensory differences after day 0 of the study, although slight differences were observed in some of the physicochemical parameters analysed.

Effect of cinnamon essential oil dietary supplementation on the growth, fatty acid composition, and meat quality of tilapia

“…In addition, the dietary essential oils generally improve the meat quality and fatty acid composition of fish (Iniesta et al, 2022;Montanher et al, 2016). As Iniesta et al (2022) reported, dietary essential oils improved the textural properties such as hardness in gilthead seabream. Moreover, Montanher et al (2016) stated that the addition of chia oil to the diet of Nile tilapia increased the n − 3 PUFA, especially the alpha-linolenic acid, which showed a sixfold increase.…”

“…As Iniesta et al. (2022) reported, dietary essential oils improved the textural properties such as hardness in gilthead seabream. Moreover, Montanher et al.…”

“…The right side of the fillets (3 × 3 cm) was used to analyze the texture with a texture analyzer (TA. XTC-18) (Shanghai Baosheng Industrial Development Co., Ltd.) according to Iniesta et al (2022). The parameters of the measurement were as follows: two consecutive compression, 36-mmdiameter cylindrical probe (TA-36), trigger force = 7 g, speed = 2 mm/s, and pause time between cycles = 5 s.…”

Monogenean Sparicotyle chrysophrii: The major pathogen of the Mediterranean gilthead seabream aquaculture

“…Since the administration of essential oils in fish feed might induce off flavours in the final product, testing of the sensory and physicochemical parameters in fillets of the gilthead seabream (fed AROTEC‐G® for 4 weeks) showed that organoleptic traits were not changed and that fillets did not exhibit aromatic or anomalous odour, nor aromatic or anomalous flavour. Physicochemical parameters were slightly altered; AROTEC‐G®‐fed fish were darker in colour, and the fillet textures showed increased hardiness, adhesiveness and gumminess 134 …”

“…Physicochemical parameters were slightly altered; AROTEC-G ® -fed fish were darker in colour, and the fillet textures showed increased hardiness, adhesiveness and gumminess. 134 Lastly, propyl-propane-thiosulfinate and propyl-propane-thiosulfonate, two organosulfur compounds from onion (Allium cepa), already known for their antioxidant, antimicrobial, antifungal and antiparasitic properties have been tested in vitro and in feed of Sparicotyle-infected gilthead seabream. 135 While the number of parasites significantly decreased in both trials, authors remarked that the degree of efficiency of Allium compounds will depend on the composition of the active ingredients and the dose of inclusion in the feed.…”