Abstract

The main objective of the present study was to evaluate the effect of using three different crustacean meals (Tysanoessa inermis, Euphausia superba, Themisto libellula) on product quality of Atlantic salmon (Salmo salar L.). In order to do this, a total of six iso-protein, iso-lipid and iso-carotenoid diets were prepared. Two experimental diet series were prepared. In the first series, a control feed (K0) was compared with diets where 20%, 40% and 60% of the fish meal protein were replaced with protein from Northern krill T. inermis (K20, K40 and K60, respectively). In the second series, control feed (K0) was compared with diets where 40% of the dietary protein was replaced by protein from T. inermis (K40), Antarctic krill E. superba (AK40) and the Arctic amphipod T. libellula (AMP40). The salmon groups were fed the various diets for 160 days and the average weight of the fish increased from 410 g to around 1500 g. Fish given diets containing krill displayed a general better growth compared with the ones given pure fish meal diet. Replacing fish meal protein with protein from the crustacean sources had, in general, only minor effects on the flesh quality measured both by technical and sensory methods. However, some significant effects were noted. Postmortem muscle pH was generally lower (P < 0.05), for K20, K40, AMP40 in fish fed crustacean diets compared with those receiving the control diet. Increasing the replacement level of non-fish meal protein from Northern krill (K20, K60) significantly reduced the rigor contraction. Fish given K20 had a slightly firmer meat texture, measured as resistance to post-rigor compression, especially when compared with K60 (P < 0.05). Fish from the K20 and AMP40 groups had a deeper red flesh coloration [both light reflection (A*-value and chroma) and flesh astaxanthin concentration] than fish fed K0 and higher inclusions of krill meal. The groups with the highest astaxanthin flesh content also showed the best growth and had the highest feed intake. Finally, a sensory panel analysis differed slightly from the technical measurements in that K0, rather than K20 was given the highest score for hardness and colour. In comparison with K0, AK40 got the lowest salty taste and hardness scores from the panellists relative to the control fish (P < 0.05). Despite minor effects on the present quality measures, it is concluded that meal from three different crustacean species can successfully replace fish meal up to 60% with Northern krill, and 40% of Antarctic krill and amphipod meal of dietary proteins.

Keywords

amphipod; astaxanthin; crustacean meal; krill; muscle technical and chemical quality; sensory analysis; texture; zooplankton

Published in

Aquaculture Nutrition
2007, Volume: 13, number: 1, pages: 50-58
Publisher: BLACKWELL PUBLISHING

UKÄ Subject classification

Fish and Aquacultural Science


Publication identifier

DOI: https://doi.org/10.1111/j.1365-2095.2007.00453.x

Permanent link to this page (URI)

https://res.slu.se/id/publ/80459