Impact of Diets Containing Plant Raw Materials as Fish Meal and Fish Oil Replacement on Rainbow Trout (Oncorhynchus mykiss), Gilthead Sea Bream (Sparus aurata), and Common Carp (Cyprinus carpio) Freshness

Grigorakis Kriton,J Sándor Zsuzsanna,Genevieve Corraze,Kogiannou Dimitra,Pérez-Sánchez Jaume,Agnes Adorjan

doi:10.1155/2018/1717465

Abstract

The present study aimed to evaluate whether the total or high substitution of fish meal (FM) and fish oil (FO) by sustainable plant raw materials (plant meal and oils) in long-term feeding for rainbow trout, gilthead sea bream, and common carp can result in spoilage alterations during ice storage. These three species were fed throughout their whole rearing cycle with plant-based diets and compared to counterparts that received FM/FO-based diets or commercial-like diets. Sensory QIM schemes adopted for these species and ATP breakdown products (K-value and components) were used to evaluate the freshness. Sensory acceptability of 14, 15, and 12 days was found for rainbow trout, gilthead sea bream, and common carp, respectively. This corresponded to K-values of approximately 80%, 35%, and 65% for rainbow trout, gilthead sea bream, and common carp, respectively. No major effect of dietary history on postmortem shelf life was shown for gilthead sea bream and common carp; neither sensory-perceived nor chemical freshness showed diet-related differences. Rainbow trout fed with the plant-based diet exhibited slightly worse sensory freshness than fish fed with FM/FO-based diets, at the end of shelf life. These findings imply that FM and FO can be successfully substituted without major impacts on shelf life of fish.

Highlights

In recent years, the aquaculture feed industry has attempted to substitute fish meal (FM) and fish oil (FO) in the feeds with sustainably produced plant raw materials [1, 2]
A period of 6 days of ice storage was that of fish retaining their extra freshness characteristics, while 14 days of ice storage has been recorded by the panelists as the sensory acceptability limit for whole raw rainbow trout
A sensory acceptability limit of days for rainbow trout, days for gilthead sea bream, and 12 days for common carp was found. These corresponded to K-values of approximately 80% for rainbow trout, 35% for gilthead sea bream, and 65% for common carp

Summary

Introduction

The aquaculture feed industry has attempted to substitute fish meal (FM) and fish oil (FO) in the feeds with sustainably produced plant raw materials [1, 2]. The need for this substitution was mainly the result of the continuous growth of aquaculture, the limited FM and FO resources, and the increasing global needs in seafood [3, 4]. Rainbow trout (Oncorhynchus mykiss) is one of the most important farmed fish species with its total world production exceeding 800,000 tonnes annually in the last years [5]. The substitution of FM and FO in their diets has been among the priorities in the sector

Objectives

Results

Conclusion