The effect of organic and conventional production methods on sea bream growth, health and body composition: a field experiment
This study aimed to develop a better understanding of organic sea bream aquaculture production in Greece, in particular its consequences for fish growth, health and body composition, and to propose and update standards for sustainable organic sea bream farming. Gilthead sea bream were kept in sea ca...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2012-09-01
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| Series: | Scientia Marina |
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| Online Access: | http://scientiamarina.revistas.csic.es/index.php/scientiamarina/article/view/1344 |
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| author | Eleni Mente Alexandros Stratakos Ioannis S. Boziaris Konstantinos A. Kormas Vasileios Karalazos Ioannis T. Karapanagiotidis Vassiliki A. Catsiki Leondios Leondiadis |
| author_facet | Eleni Mente Alexandros Stratakos Ioannis S. Boziaris Konstantinos A. Kormas Vasileios Karalazos Ioannis T. Karapanagiotidis Vassiliki A. Catsiki Leondios Leondiadis |
| author_sort | Eleni Mente |
| collection | DOAJ |
| description | This study aimed to develop a better understanding of organic sea bream aquaculture production in Greece, in particular its consequences for fish growth, health and body composition, and to propose and update standards for sustainable organic sea bream farming. Gilthead sea bream were kept in sea cages at densities of 4 kg m–3 (organic) and 15 kg m–3 (conventional), and were fed organically produced feed (45% crude protein, 14% fat) or conventional feed (46% crude protein, 17% fat). The amino acid profile of the conventional diet, particularly the lysine content, which is one of most important dietary amino acids for sea bream, appeared to be unsatisfactory. “Organic” sea bream stored less fat content in their white muscle than the conventional sea bream. The liver lipid content was lower and the hepatosomatic index was higher for the organic sea bream. The microbiological analysis showed that both Enterobacteriaceae and Escherichia coli on the skin were below the enumeration detection limit in both the organic and conventional sea bream. Total viable counts on the skin and muscle of both the organically and conventionally cultured sea bream were approximately 3 log cfu g –1, which is well below the acceptable limit (7 log cfu g–1) for marine species. The results showed that the combination of a low stocking density and feed with a different ingredient composition but similar nutritional value resulted in similar growth rates and nutrient profiles of the final product. Further research on nutrition is required to provide information on setting the appropriate standards for organic sea bream aquaculture to ensure that the final product is in line with the consumers’ preferences. |
| first_indexed | 2024-12-17T07:51:36Z |
| format | Article |
| id | doaj.art-75108993ca6441e18ddb57bfe79c10d3 |
| institution | Directory Open Access Journal |
| issn | 0214-8358 1886-8134 |
| language | English |
| last_indexed | 2024-12-17T07:51:36Z |
| publishDate | 2012-09-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Scientia Marina |
| spelling | doaj.art-75108993ca6441e18ddb57bfe79c10d32022-12-21T21:57:50ZengConsejo Superior de Investigaciones CientíficasScientia Marina0214-83581886-81342012-09-0176354956010.3989/scimar.03411.07C1330The effect of organic and conventional production methods on sea bream growth, health and body composition: a field experimentEleni Mente0Alexandros Stratakos1Ioannis S. Boziaris2Konstantinos A. Kormas3Vasileios Karalazos4Ioannis T. Karapanagiotidis5Vassiliki A. Catsiki6Leondios Leondiadis7School of Agricultural Sciences, Department of Ichthyology and Aquatic Environment, University of Thessaly - School of Biological Sciences (Zoology), University of AberdeenSchool of Agricultural Sciences, Department of Ichthyology and Aquatic Environment, University of ThessalySchool of Agricultural Sciences, Department of Ichthyology and Aquatic Environment, University of ThessalySchool of Agricultural Sciences, Department of Ichthyology and Aquatic Environment, University of ThessalySchool of Agricultural Sciences, Department of Ichthyology and Aquatic Environment, University of ThessalySchool of Agricultural Sciences, Department of Ichthyology and Aquatic Environment, University of ThessalyHellenic Centre for Marine ResearchNational Centre for Scientific Research “Demokritos”This study aimed to develop a better understanding of organic sea bream aquaculture production in Greece, in particular its consequences for fish growth, health and body composition, and to propose and update standards for sustainable organic sea bream farming. Gilthead sea bream were kept in sea cages at densities of 4 kg m–3 (organic) and 15 kg m–3 (conventional), and were fed organically produced feed (45% crude protein, 14% fat) or conventional feed (46% crude protein, 17% fat). The amino acid profile of the conventional diet, particularly the lysine content, which is one of most important dietary amino acids for sea bream, appeared to be unsatisfactory. “Organic” sea bream stored less fat content in their white muscle than the conventional sea bream. The liver lipid content was lower and the hepatosomatic index was higher for the organic sea bream. The microbiological analysis showed that both Enterobacteriaceae and Escherichia coli on the skin were below the enumeration detection limit in both the organic and conventional sea bream. Total viable counts on the skin and muscle of both the organically and conventionally cultured sea bream were approximately 3 log cfu g –1, which is well below the acceptable limit (7 log cfu g–1) for marine species. The results showed that the combination of a low stocking density and feed with a different ingredient composition but similar nutritional value resulted in similar growth rates and nutrient profiles of the final product. Further research on nutrition is required to provide information on setting the appropriate standards for organic sea bream aquaculture to ensure that the final product is in line with the consumers’ preferences.http://scientiamarina.revistas.csic.es/index.php/scientiamarina/article/view/1344sustainableorganicsea bream aquaculture |
| spellingShingle | Eleni Mente Alexandros Stratakos Ioannis S. Boziaris Konstantinos A. Kormas Vasileios Karalazos Ioannis T. Karapanagiotidis Vassiliki A. Catsiki Leondios Leondiadis The effect of organic and conventional production methods on sea bream growth, health and body composition: a field experiment Scientia Marina sustainable organic sea bream aquaculture |
| title | The effect of organic and conventional production methods on sea bream growth, health and body composition: a field experiment |
| title_full | The effect of organic and conventional production methods on sea bream growth, health and body composition: a field experiment |
| title_fullStr | The effect of organic and conventional production methods on sea bream growth, health and body composition: a field experiment |
| title_full_unstemmed | The effect of organic and conventional production methods on sea bream growth, health and body composition: a field experiment |
| title_short | The effect of organic and conventional production methods on sea bream growth, health and body composition: a field experiment |
| title_sort | effect of organic and conventional production methods on sea bream growth health and body composition a field experiment |
| topic | sustainable organic sea bream aquaculture |
| url | http://scientiamarina.revistas.csic.es/index.php/scientiamarina/article/view/1344 |
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