Genetic parameters for quality traits by non-invasive methods and their G x E interactions in ocean cages and estuaries on gilthead seabream (Sparus aurata)

Genetic Analysis of the Fatty Acid Profile in Gilthead Seabream (Sparus aurata L.)

“…Moderate heritability was obtained for fillet fat percentage (0.24 [0.06-0.44] PM and HPD in brackets, Figure 2) which agrees with Elalfy et al [27] and García-celdrán et al [26], who showed 0.27 and 0.31, respectively. In our study, protein percentage heritability was moderate (0.21 [0.03-0.41]), however García-celdrán et al [26] and Elalfy et al [27] reported low protein heritability (0.03 and 0.08, respectively). Regarding the collagen percentage, the heritability was low (0.06 [0.002-0.19]) in this study, similar to that in García-celdrán et al [26] (0.03) and Navarro et al [43] (0.02).…”

“…In addition, BW had a positive significant effect on fat percentage, and this effect was less pronounced for collagen percentage (when fish weight increased 100 g the fat percentage increased 0.6% and collagen percentage decreased 0.1%). Contrary to the fat, in our study the moisture percentage was low in comparison with that in García-Celdrán et al [26] (73%) and Elalfy et al [27] (73.1% in the cage and 68.8% in the estuary) and BW had a negative significant effect on moisture (when fish weight increased 100 g the moisture percentage decreased 0.7%). This result was logical due to the high negative correlation between fat and moisture [25,26].…”

“…The phenotypic results for growth at 251 dph and 980 dph (BW and TL), flesh composition (fat, collagen, moisture and protein percentages) and FA profile at 980 dph in gilthead seabream are shown in Tables 2 and 3. Regarding flesh composition, the fat percentage was high in comparison with that found by other authors [26,27] who observed less fillet fat percentage when BW was lower (In García-Celdrán et al [26] 4.64% for BW 690dph = 271 g, in Elalfy et al [27] 6.55% for BW 700dph = 313 g). However, when fish were raised in an estuary [27] and reached higher BW 700dph (440 g), the fillet fat percentage increased (8.71%).…”

“…Regarding flesh composition, the fat percentage was high in comparison with that found by other authors [26,27] who observed less fillet fat percentage when BW was lower (In García-Celdrán et al [26] 4.64% for BW 690dph = 271 g, in Elalfy et al [27] 6.55% for BW 700dph = 313 g). However, when fish were raised in an estuary [27] and reached higher BW 700dph (440 g), the fillet fat percentage increased (8.71%). In addition, a pronounced seasonality has been observed on fillet fat that reached a maximum with the replenishment of body fat stores in early autumn [18] when our fish were slaughtered.…”

“…To date, there have been few heritability studies in terms of the fillet fat content in gilthead seabream, in which medium heritability in fish and medium correlation with respect to weight were observed [26,27]. In addition, to the best of our knowledge, there has been no work about FA genetic variation in sea bream, but it has been studied in Atlantic salmon [28] and in Nile Tilapia [29].…”