Abstract
AEI Aquaculture Environment Interactions Contact the journal Facebook Twitter RSS Mailing List Subscribe to our mailing list via Mailchimp HomeLatest VolumeAbout the JournalEditorsTheme Sections AEI 6:105-117 (2014) - DOI: https://doi.org/10.3354/aei00119 Reducing geosmin off-flavor compounds and waste outputs through dietary phosphorus management in rainbow trout aquaculture Pallab Sarker1,3,*, Alexandre Pilote1, Marc Auffret2, Émilie Proulx1, Richard Villemur2, Marie-Hélène Deschamps1, Grant Vandenberg1 1Département des sciences animales, Université Laval, Québec City, Québec G1V 0A6, Canada 2INRS-Institut Armand-Frappier, 531 Boulevard des Prairies, Laval, Québec H7V 1B7, Canada 3Present address: Environmental Studies Program, Dartmouth College, Hanover, New Hampshire 03755, USA *Corresponding author: pallab.k.sarker@dartmouth.edu ABSTRACT: The aquaculture industry has long recognized the need to reduce phosphorus (P) waste outputs associated with environmental impact, and reduce off-flavor producing compounds, which can impact the quality of the fish product. This study was undertaken to investigate the effects of dietary high P (HP) and low P (LP) on growth, nutrient digestibility, P retention, and P loading as well as their correlation to the synthesis of geosmin-associated off-flavor in a recirculating aquaculture system of rainbow trout Oncorhynchus mykiss. The above diets were fed to quadruplicate tanks of rainbow trout (average mass ± SD: 127.4 ± 3.1 g) for 84 d. Results showed that the effects of the HP and LP diets on growth and P retention were not significantly different. While the apparent digestibility of P and other nutrients were higher in fish fed the LP diet, P waste outputs and geosmin levels in the fillets of fish were higher in fish fed the HP diet. Magnesium (Mg2+), potassium (K+) and zinc (Zn2+) concentrations in tank water were significantly lower in fish fed the HP diet than the LP diet in most of the sampling events. Furthermore, the tank water geosmin concentration was not strongly proportionally correlated with tank water-soluble P concentration for both the LP and HP diets. There was a strong proportional linear relationship between the geosmin concentration in tank water and in trout fillet for both the LP and HP diets. Results suggest that off-flavor contents in fish fillets and water were related to the dietary P level and metabolic P waste outputs into the system, findings that have implications for the formulation of sustainable diets for rainbow trout. KEY WORDS: Recirculating aquaculture system · Metabolic phosphorus waste · Off‑flavor · Geosmin · Oncorhynchus mykiss · Growth · Nutrient digestibility · Nutrient retention Full text in pdf format PreviousCite this article as: Sarker P, Pilote A, Auffret M, Proulx É, Villemur R, Deschamps MH, Vandenberg G (2014) Reducing geosmin off-flavor compounds and waste outputs through dietary phosphorus management in rainbow trout aquaculture. Aquacult Environ Interact 6:105-117. https://doi.org/10.3354/aei00119 Export citation RSS - Facebook - Tweet - linkedIn Cited by Published in AEI Vol. 6, No. 1. Online publication date: December 17, 2014 Print ISSN: 1869-215X; Online ISSN: 1869-7534 Copyright © 2014 Inter-Research.
Highlights
The presence of off-flavors in fish raised in recirculating aquaculture systems (RAS) represents one of the most significant economic problems related to product quality encountered in aquaculture
Trout reared on the low P (LP) diet had very slightly but not significantly greater (p > 0.05) final mean biomass gain than those fed the high P (HP) diet (Table 2)
This study demonstrated that the concentration of geosmin in the rainbow trout flesh is highly correlated with the accumulated geosmin concentration in the tank water
Summary
The presence of off-flavors in fish raised in recirculating aquaculture systems (RAS) represents one of the most significant economic problems related to product quality encountered in aquaculture. The presence of undesirable odors or tastes in fish may cause a major reduction in human consumption of the products, or make them unsuitable for sale. Among those flavors, the ‘earthy’ and ‘muddy’ odors constitute > 80% of the off-flavor problems. Rainbow trout Oncorhynchus mykiss (initial by producing nuisance blooms of some micro- average mass: 127.4 ± 3.1 g) was used The experiorganisms, such as streptomycetes, myxobacteria and mental set-up was arranged in a completely randomcyanobacteria, include high nutrient concentrations ized design; each diet was fed to 4 replicate rectanand ratios (Smith & Bennett 1999, Downing et al gular tanks (380 l volume), each containing 43 fish
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