Combined Effects of Temperature and Dietary Lipid Level on Body Composition, Growth, and Freshness Profile in European Seabass, <i>Dicentrarchus labrax</i>
A fish trial was carried out to evaluate the combined effects of temperature and dietary lipid level on the body composition, growth performance, and freshness profile of the European seabass (<i>Dicentrarchus labrax</i>). Fish were kept for 56 days at 20 °C and 24 °C and fed on two diet...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-03-01
|
| Series: | Animals |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2615/13/6/1068 |
| _version_ | 1797613960746237952 |
|---|---|
| author | Patrícia G. Cardoso Odete Gonçalves Thais Cavalheri Vânia E. Amorim Weiwei Cao Diogo A. M. Alexandrino Zhongjun Jia Maria F. Carvalho Paulo Vaz-Pires Rodrigo O. A. Ozório |
| author_facet | Patrícia G. Cardoso Odete Gonçalves Thais Cavalheri Vânia E. Amorim Weiwei Cao Diogo A. M. Alexandrino Zhongjun Jia Maria F. Carvalho Paulo Vaz-Pires Rodrigo O. A. Ozório |
| author_sort | Patrícia G. Cardoso |
| collection | DOAJ |
| description | A fish trial was carried out to evaluate the combined effects of temperature and dietary lipid level on the body composition, growth performance, and freshness profile of the European seabass (<i>Dicentrarchus labrax</i>). Fish were kept for 56 days at 20 °C and 24 °C and fed on two diets, with 16% and 20% lipid. At the end of the trial, fish were euthanized at two temperature conditions (0.6 °C or −0.6 °C) and kept on ice for 10 days at 4 °C to evaluate their freshness condition. Findings demonstrated that fish reared at 24 °C presented a lower lipid level and a higher daily growth index than those at 20 °C. Additionally, sensory analysis (Quality Index Method—QIM) and microbiological analysis revealed that fish reared at 24 °C showed better freshness conditions than those at 20 °C. However, the 16S rRNA metabarcoding analyses revealed a higher proliferation of genera associated with fish-spoiling bacteria in the skin microbiome of fish reared at 24 °C, i.e., Vibrio and Acinetobacter, which was not observed in the skin microbiome of fish reared at 20 °C. Nevertheless, the dietary lipid level did not have any influence on fish freshness. Therefore, our data suggest that the increase in temperature to 24 °C is beneficial for the growth and freshness profile (lower QIM and lower CFUs/cm<sup>2</sup>) of this particular species. Additionally, the lower euthanasia temperature (−0.6 °C) seems to lead to higher fish freshness than the normal temperature (0.6 °C). |
| first_indexed | 2024-03-11T07:01:56Z |
| format | Article |
| id | doaj.art-cb6acc1ba5a441f5b1592bc0b99e8e40 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-11T07:01:56Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-cb6acc1ba5a441f5b1592bc0b99e8e402023-11-17T09:11:55ZengMDPI AGAnimals2076-26152023-03-01136106810.3390/ani13061068Combined Effects of Temperature and Dietary Lipid Level on Body Composition, Growth, and Freshness Profile in European Seabass, <i>Dicentrarchus labrax</i>Patrícia G. Cardoso0Odete Gonçalves1Thais Cavalheri2Vânia E. Amorim3Weiwei Cao4Diogo A. M. Alexandrino5Zhongjun Jia6Maria F. Carvalho7Paulo Vaz-Pires8Rodrigo O. A. Ozório9CIIMAR—Interdisciplinar Centre of Marine and Environmental Research, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, PortugalCIIMAR—Interdisciplinar Centre of Marine and Environmental Research, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, PortugalCIIMAR—Interdisciplinar Centre of Marine and Environmental Research, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, PortugalCIIMAR—Interdisciplinar Centre of Marine and Environmental Research, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, PortugalState Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, ChinaCIIMAR—Interdisciplinar Centre of Marine and Environmental Research, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, PortugalState Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, ChinaCIIMAR—Interdisciplinar Centre of Marine and Environmental Research, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, PortugalCIIMAR—Interdisciplinar Centre of Marine and Environmental Research, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, PortugalCIIMAR—Interdisciplinar Centre of Marine and Environmental Research, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, PortugalA fish trial was carried out to evaluate the combined effects of temperature and dietary lipid level on the body composition, growth performance, and freshness profile of the European seabass (<i>Dicentrarchus labrax</i>). Fish were kept for 56 days at 20 °C and 24 °C and fed on two diets, with 16% and 20% lipid. At the end of the trial, fish were euthanized at two temperature conditions (0.6 °C or −0.6 °C) and kept on ice for 10 days at 4 °C to evaluate their freshness condition. Findings demonstrated that fish reared at 24 °C presented a lower lipid level and a higher daily growth index than those at 20 °C. Additionally, sensory analysis (Quality Index Method—QIM) and microbiological analysis revealed that fish reared at 24 °C showed better freshness conditions than those at 20 °C. However, the 16S rRNA metabarcoding analyses revealed a higher proliferation of genera associated with fish-spoiling bacteria in the skin microbiome of fish reared at 24 °C, i.e., Vibrio and Acinetobacter, which was not observed in the skin microbiome of fish reared at 20 °C. Nevertheless, the dietary lipid level did not have any influence on fish freshness. Therefore, our data suggest that the increase in temperature to 24 °C is beneficial for the growth and freshness profile (lower QIM and lower CFUs/cm<sup>2</sup>) of this particular species. Additionally, the lower euthanasia temperature (−0.6 °C) seems to lead to higher fish freshness than the normal temperature (0.6 °C).https://www.mdpi.com/2076-2615/13/6/1068climate changefish qualityfeedingfitnessfreshnessfish-spoiling bacteria |
| spellingShingle | Patrícia G. Cardoso Odete Gonçalves Thais Cavalheri Vânia E. Amorim Weiwei Cao Diogo A. M. Alexandrino Zhongjun Jia Maria F. Carvalho Paulo Vaz-Pires Rodrigo O. A. Ozório Combined Effects of Temperature and Dietary Lipid Level on Body Composition, Growth, and Freshness Profile in European Seabass, <i>Dicentrarchus labrax</i> Animals climate change fish quality feeding fitness freshness fish-spoiling bacteria |
| title | Combined Effects of Temperature and Dietary Lipid Level on Body Composition, Growth, and Freshness Profile in European Seabass, <i>Dicentrarchus labrax</i> |
| title_full | Combined Effects of Temperature and Dietary Lipid Level on Body Composition, Growth, and Freshness Profile in European Seabass, <i>Dicentrarchus labrax</i> |
| title_fullStr | Combined Effects of Temperature and Dietary Lipid Level on Body Composition, Growth, and Freshness Profile in European Seabass, <i>Dicentrarchus labrax</i> |
| title_full_unstemmed | Combined Effects of Temperature and Dietary Lipid Level on Body Composition, Growth, and Freshness Profile in European Seabass, <i>Dicentrarchus labrax</i> |
| title_short | Combined Effects of Temperature and Dietary Lipid Level on Body Composition, Growth, and Freshness Profile in European Seabass, <i>Dicentrarchus labrax</i> |
| title_sort | combined effects of temperature and dietary lipid level on body composition growth and freshness profile in european seabass i dicentrarchus labrax i |
| topic | climate change fish quality feeding fitness freshness fish-spoiling bacteria |
| url | https://www.mdpi.com/2076-2615/13/6/1068 |
| work_keys_str_mv | AT patriciagcardoso combinedeffectsoftemperatureanddietarylipidlevelonbodycompositiongrowthandfreshnessprofileineuropeanseabassidicentrarchuslabraxi AT odetegoncalves combinedeffectsoftemperatureanddietarylipidlevelonbodycompositiongrowthandfreshnessprofileineuropeanseabassidicentrarchuslabraxi AT thaiscavalheri combinedeffectsoftemperatureanddietarylipidlevelonbodycompositiongrowthandfreshnessprofileineuropeanseabassidicentrarchuslabraxi AT vaniaeamorim combinedeffectsoftemperatureanddietarylipidlevelonbodycompositiongrowthandfreshnessprofileineuropeanseabassidicentrarchuslabraxi AT weiweicao combinedeffectsoftemperatureanddietarylipidlevelonbodycompositiongrowthandfreshnessprofileineuropeanseabassidicentrarchuslabraxi AT diogoamalexandrino combinedeffectsoftemperatureanddietarylipidlevelonbodycompositiongrowthandfreshnessprofileineuropeanseabassidicentrarchuslabraxi AT zhongjunjia combinedeffectsoftemperatureanddietarylipidlevelonbodycompositiongrowthandfreshnessprofileineuropeanseabassidicentrarchuslabraxi AT mariafcarvalho combinedeffectsoftemperatureanddietarylipidlevelonbodycompositiongrowthandfreshnessprofileineuropeanseabassidicentrarchuslabraxi AT paulovazpires combinedeffectsoftemperatureanddietarylipidlevelonbodycompositiongrowthandfreshnessprofileineuropeanseabassidicentrarchuslabraxi AT rodrigooaozorio combinedeffectsoftemperatureanddietarylipidlevelonbodycompositiongrowthandfreshnessprofileineuropeanseabassidicentrarchuslabraxi |