Dietary lipid level, hepatic lipogenesis and flesh quality in turbot (Psetta maxima)
|Author(s)||Regost Christelle, Arzel Jacqueline, Cardinal Mireille, Robin Jean, Laroche M, Kaushik Sadasivam|
|Affiliation(s)||INRA, IFREMER, Unite Mixte, Fish Nutr Lab,Lab Nutr Poissons,Stn Hydrobiol, F-64310 St Pee Sur Nivelle, France.
INRA, IFREMER, Unite Mixte, Fish Nutr Lab,Ctr Brest, F-29280 Plouzane, France.
IFREMER, VP GA, F-44000 Nantes, France.
INRA, LEIMA, F-44316 Nantes, France.
|Source||Aquaculture (0044-8486) (Elsevier), 2001-02 , Vol. 193 , N. 3-4 , P. 291-309|
|WOS© Times Cited||202|
|Keyword(s)||Flesh quality, Lipogenesis, Fat deposition, Dietary lipids, Psetta maxima|
|Abstract||A study was undertaken with marketable size turbot to evaluate the effects of dietary fat levels on chemical composition. lipogenesis and flesh quality, Four experimental diets containing graded levels of fish oil in order to obtain 10%, 15%, 20% and 25% of crude fat were fed to triplicate groups of turbot (initial body weight of 660 g) for 12 weeks in full strength seawater at temperature of 17 degreesC. Nutrient digestibility was not influenced by dietary fat levels. The best growth performance was observed in fish fed 10% and 15% dietary fat. High dietary lipid levels led to higher fat deposition in whole fish, although lipid level in muscle remained low (1.1% in dorsal muscle and 1.7% in ventral muscle irrespective of diet), Significant subcutaneous fat accumulation was detected in turbot. No protein sparing effect by lipid was observed in turbot fed high dietary fat. Hepatic lipogenic enzymes (glucose-6-phosphate dehydrogenase, G6PD; malic enzyme, ME and acetyl CoA carboxylase) did not show any dear change in activity in response to dietary fat content. With regards to quality parameters, there were no differences in gutted and fillet yields among treatments. Sensory analyses of dorsal fillets indicated only a difference in exudation (corresponding to loss of water) and whiteness within treatments in accordance with instrumental colour analyses and on ventral fillets, only a difference of sweet flavour was observed. No differences in hardness were detected by either instrumental texture analysis or sensory analysis. In conclusion, although high dietary lipid levels affected growth and whole body composition of turbot adversely they induced very few alterations in flesh quality.|