Selection for muscle fat content and triploidy affect flesh quality in pan-size rainbow trout, Oncorhynchus mykiss

Abstract

a b s t r a c tA lean muscle line (L) and a fat muscle line (F) of rainbow trout were established (Quillet et al., 2005) by a twoway selection for muscle lipid content performed on pan-size rainbow trout using a non-destructive measurement of muscle lipid content (Distell Fish Fat Meter®). The aim of the present study was to evaluate the consequences of this selective breeding on flesh quality of pan size (290 g) diploid and triploid trout after three generations of selection. Instrumental evaluations of fillet color and pH measurement were performed at slaughter. Flesh color, pH, dry matter content and mechanical resistance were measured at 48 h and 96 h postmortem on raw and cooked flesh, respectively. A sensorial profile analysis was performed on cooked fillets. Fillets from the selected fatty muscle line (F) had a higher dry matter content and were more colorful for both raw and cooked fillets. Mechanical evaluation indicated a tendency of raw flesh from F fish to be less firm, but this was not confirmed after cooking, neither instrumentally or by sensory analysis. The sensory analysis revealed higher fat loss, higher intensity of flavor of cooked potato, higher exudation, higher moisture content and a more fatty film left on the tongue for flesh from F fish. Triploid fish had mechanically softer raw and cooked fillets, but the difference was not perceived by the sensorial panel. The sensorial evaluation also revealed a lower global intensity of odor, more exudation and a higher moisture content in the fillets from triploid fish. These differences in quality parameters among groups of fish were associated with larger white muscle fibers in F fish and in triploid fish. The data provide additional information about the relationship between muscle fat content, muscle cellularity and flesh quality.

Effects of Dietary Paper Mulberry (Broussonetia papyrifera) on Growth Performance and Muscle Quality of Grass Carp (Ctenopharyngodon idella)

“…Besides WHC, the muscle fat content also affects the hardness of meat. Previous studies proved that the high content of fat affected the structure of muscle and decreased the firmness of meat [54,55]. In the present study, the muscle fat content decreased with the improvement of the addition of paper mulberry, and adding 10% and 15% paper mulberry had significant influence on it.…”

“…In general, the lower muscle fiber diameter resulted in the higher density of muscle fiber and higher muscle hardness [62]. Lin et al [55] explained that this was because high fiber density represented a higher surface-to-volume ratio of muscle fibers and led to the higher amount of the connective tissue surrounding each fiber.…”

Genetic Parameters and Genome-Wide Association Studies of Quality Traits Characterised Using Imaging Technologies in Rainbow Trout, Oncorhynchus mykiss

“…Image and acceptance of aquaculture products, as well as the profitability of such products for growers and processors, can be strongly shaped by phenotypic traits such as growth rate, carcass and fillet yields, flesh colour, and the lipid content of fillets. This last trait can also influence technical properties related to fillet processing ( Sodeland et al, 2013 ), fillet colour and texture ( Johansson et al, 2000 ; Mørkøre et al, 2001 ; Lefevre et al, 2015 ), and the organoleptic quality and nutritional value of flesh ( Zheng et al, 2016 ). For the purposes of genetic selection, the accuracy of measurement of a phenotype is of primary importance, but this must be balanced against the cost of measurement.…”

Incidence of skeletal deformities in induced triploid rainbow trout Oncorhynchus mykiss (Walbaum, 1792)

“…Sexual maturation observed in rainbow trout within the second year of rearing significantly reduces the growth rate and causes a deterioration of fillet quality. The production of sterile specimens is therefore highly required in the case of this species and triploid individuals are increasingly frequently produced under aquaculture conditions (Poontawee et al 2007;Piferrer et al 2009;Aussanasuwannakul et al 2011;Lefevre al. 2015).…”