Growth and product quality of European eel (<i>Anguilla anguilla</i>) as affected by dietary protein and lipid sources

Luzzana, Umberto; Scolari, Marco; Dall’Orto, B. Campo; Caprino, F.; Turchini, Giovanni M.; Orban, E.; Sinesio, Fiorella; Valfrè, F.

doi:10.1046/j.1439-0426.2003.00441.x

Cited by 25 publications

(24 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Generally, fat deposits increase with weight irrespective of the feeding; for example, larger fish tend to have higher lipid content. This has already been shown for gilthead sea bream [4], eel [5], catfish species [6], carp [7], and salmonids [8][9][10].…”

Section: Feeding and Its Impact On Fish Fatsupporting

confidence: 55%

“…Thus, there is a preferable deposition in the muscle fat for certain species, such as flatfish [13,34], while other species, such as perch, preferably accumulate fat in the peritoneum [28]. Some species also follow a completely different pattern of fat deposition, such as cod that tend to accumulate the dietary fat almost exclusively as liver fat [26,35], and the adult eel, where feeding seems to have almost negligible impact because main muscle fat deposition occurs earlier during its development [5]. However, contradictory results have been found, even within the same species, with respect to the effects of feeding rate, dietary lipids, and starvation, in the fish fat deposits.…”

Section: Feeding Intensity and Dietary Fatmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Nutrition and Aquaculture Practices on Fish Quality

Grigorakis

2010

Handbook of Seafood Quality, Safety and Health Applications

View full text Add to dashboard Cite

The term fish quality is defined by a group of various factors. These include: 1) appearance, shape, size, and external look (colour, malformations, and injuries); 2) nutritional value; 3) fat deposition; 4) organoleptic characteristics (odour, taste, and texture); 5) freshness; and 6) filleting yield.It is often difficult to outline the way that quality is affected by feeding, due to numerous endogenous and exogenous factors that influence quality simultaneously. In the endogenous factors, size, sex, stage of life cycle, and genetic factors are included. The exogenous factors include feeding, fish population crowding, temperature, salinity, physical exercise of the fish, and sources of external stress. A multifactorial analysis including nutritional and environmental parameters showed clearly that the effects of feeding on fish quality strongly depended on the environmental factors and that the interaction of feeding and environment actually defined the final results [1]. Despite the complicated interactions, the ability still exists to relate feeding to the produced quality and at the next level to tailor quality through feeding. This chapter attempts to outline the effects of feeding and aquaculture handling on fish quality and to examine to what extent the quality of the end-product can be manipulated. The role of muscle composition and fat deposition in fish qualityThe edible part of the fish is actually the fillet. Therefore, the fillet composition is what defines the fish quality. Fish store energy as fat to be utilised when needed. Fat is abundant Handbook of Seafood Q uality, Safety and Health ApplicationsEdited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

show abstract

Section: Feeding and Its Impact On Fish Fatsupporting

confidence: 55%

Section: Feeding Intensity and Dietary Fatmentioning

confidence: 99%

Effects of Nutrition and Aquaculture Practices on Fish Quality

Grigorakis

2010

Handbook of Seafood Quality, Safety and Health Applications

View full text Add to dashboard Cite

show abstract

“…Replacing fish oil with tallow had little effect on fish body composition. This is in agreement with observations from other studies using beef tallow as alternative lipid source (Greene and Selivonchick 1990; Craig and Gatlin 1995; Luzzana et al 2003; Xue et al 2006). Using tallow also did not affect carcass yield, HSI, and fillet proximate composition in this study.…”

Section: Discussionsupporting

confidence: 93%

“…Some studies suggested that diets containing rendered fats, such as tallow, may not be able to support optimal growth performance (Murai et al 1985; Fracalossi and Lovell 1994, 1995; Fracalossi et al 1994). However, a number of studies reported that partially replacing fish oil with saturated lipid source, specifically, beef tallow, does not affect growth and FE as long as adequate levels of unsaturated FAs are supplied and the essential fatty acid (EFA) requirements are met (Stickney and Andrews 1971; Yu and Sinnhuber 1981; Greene and Selivonchick 1990; Craig and Gatlin 1995; Reigh and Ellis 2000, Luzzana et al 2003; Xue et al 2006). In the present study, replacing 50% fish oil with tallow did not affect TGC or FE.…”

Section: Discussionmentioning

confidence: 99%

The Effect of Dietary Lipid and Long‐chain n‐3 PUFA Levels on Growth, Energy Utilization, Carcass Quality, and Immune Function of Rainbow Trout, Oncorhynchus mykiss

Bureau

Hua

Harris

2008

J World Aquaculture Soc

View full text Add to dashboard Cite

The effect of varying dietary lipid and n‐3 polyunsaturated fatty acids (PUFAs) on growth, feed efficiency, protein and energy utilization, carcass quality, and nonspecific immune functions was investigated in rainbow trout reared at two different water temperatures (7.5 and 15 C). Six diets were formulated to contain 47% digestible protein and 21 MJ/kg digestible energy. Three of the diets were formulated to contain increasing lipid levels (10, 16, and 18%) and three additional diets formulated to 18% lipid with different lipid sources. Varying dietary lipid and n‐3 PUFA levels had little effect on growth and on protein and energy utilization. Diet composition only had limited effect on susceptibility of the flesh to rancidity and on the nonspecific immunity of the fish. Increasing lipid levels did not affect fish carcass or fillet proximate composition. Replacing half of fish oil with beef tallow resulted in lower n‐3 PUFAs in fish fillet but did not affect nutrient digestibility or growth performance of fish even at 7.5 C. Increasing dietary n‐3 levels using a fish oil concentrate resulted in significant enrichment of n‐3 PUFAs and elevated n‐3 : n‐6 ratio of the whole body and carcass. Water temperature significantly affected apparent digestibility coefficient (ADC) of protein and energy but did not affect the ADC of lipid, nor did it affect nitrogen and energy retention efficiencies. The study suggests that highly saturated fats, such as beef tallow, can be used to partially replace fish oil without negative effect on digestibility and growth even at low water temperature. High dietary n‐3 PUFAs levels can be used to enrich n‐3 PUFAs of the flesh without negative effect on the immune response.

show abstract

“…trash fish (TF), slaughterhouse waste (SW), pelleted trout feed (PF), and combination of them (TF+PF and SW+PF) only have daily growth of 0.21±0.01, 0.32±0.03, 0.29±0.01, 0.30±0.17, and 0.0.36±0.23 g respectively. [21] use different sources of diet, diet from fish (CB) source seems to be effective to give better weight gain instead of combination between fish and beef tallow (BT) or fish with soybean (SB). The results show that the CB give 42% absolute growth, while BT and SB only 37 and 30 % respectively.…”

Section: Weight Gainmentioning

confidence: 99%