Acronym NA
Category
Aquaculture
Title Tekstur og fett i laksefilet - Texture and fat in the salmon fillet Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Turid Mørkøre Coordinator email turid.morkore@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year 2011 End year 2012 Funding (€) € 376,919 Website https://www.fhf.no/prosjekter/prosjektbasen/900653/ Summary FHF has worked for a number of years to find the causes of texture problems and to identify measures that contribute to the salmon fillets retaining good firmness. Results from the research have shown that the texture is affected throughout the production; from genetic origin, environment, feed and feeding, method of slaughter, storage and processing. In this project, a feeding trial was carried out at Nofima's offshore plant on Averøy from May 2011 to March 2012. Initially, individually labelled salmon with different energy status and growth potential (May – Aug) were produced by providing the salmon with different fat and protein content and different feeding. In August, salmon from the different regimes were mixed equally in 12 nets, and assigned the following experimental feed: 1. Control: Standard composition of feed oil (30% marine and 70% rapeseed). Standard protein. 2. Marine + : High level of marine oil (70% marine & 30% rapeseed). Standard protein. 3. Protein + : Standard composition of feed oil. Additional blending of 2.5% protein. Results from the project showed that: 1. Salmon prioritizes storing fat in the fall rather than consuming it for energy. If fat stores are low at the beginning of autumn, the fish will eat up, grow quickly and have an increased risk of developing texture problems. 2. Fat retention in muscle was 48% in August-October compared to 24% in December-March. This means that almost half of the feed fat was stored in the fillet in the autumn, compared to a quarter in the spring. Deposition of EPA and DHA from the feed is high in the autumn, as the salmon builds up fat stores during this period. The results of the project showed that the "leaching" of EPA and DHA was slow when the salmon received a feed with a low content of marine oils. Sustainable utilization of expensive marine feed oil will be to use higher levels of EPA and DHA in the autumn, and rather have a low level in the spring when the fat is mainly burned. In this way, seasonal feeding will increase the omega-3 yield from the feed. 3. Salmon is likely to tolerate high admixtures of vegetable oils in the feed, as long as the oil mixture is well balanced. The results from Nofima indicate that an oil mixture consisting of 70% rapeseed oil is somewhat high for optimal fish health in a fat feed with relatively little protein for large salmon. 4. Good health status makes the fish better equipped to cope with stress and maintain good fillet quality. 5. The results indicated that it is possible to stimulate the building of more muscle and a more robust muscle by giving the salmon extra protein early in life, and then switch to a standard feed. This is new knowledge. Optimal time window to stimulate stronger muscle building (increased fillet yield / firmer fillet) should be defined; for example, assess the duration and whether the time window can be shifted to the freshwater phase, which will be a less expensive strategy. 6. Additional incorporation of proteins (2.5%) in a standard feed resulted in reduced gap, improved firmness and fish health, as well as increased harvest yield (+0.9%) and fillet yield (+1.6%).
Keywords
Food quality;
Open sea aquaculture;
Protein;
Diets;
Salmon;
Fish health;
Fish products;
Feed composition;
Fish;
Marine Region
76
Not associated to marine areas
0
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