Allevamento della spigola in regime biologico con particolare attenzione all’alimentazione con mangimi arricchiti di vitamine ed oligoelementi, OGM free, in maricoltura off-shore
ProjectAmong all the quality parameters investigated, the results showed that sea bass from the NT group, which were fed a diet enriched with marine-derived ingredients particularly rich in eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and vitamins, exhibited superior overall quality.
Regarding skin colour, sea bass from the NT group showed higher L* values on both the dorsal and ventral surfaces. This objectively confirmed what had already been observed by simple visual inspection, namely that fish from the NT group exhibited a lighter and brighter skin colour compared with conventionally fed fish. With regard to the oxidative stability of fillets stored under refrigerated conditions at 2°C, fish from the NT group showed lower malondialdehyde concentrations after 9 days of storage than fish fed the standard diet. This finding indicates that fillets from NT fish tended to undergo oxidative deterioration, and consequently lose their freshness, more slowly than fillets obtained from conventionally fed fish.
The dietary treatment also resulted in an improvement in the fatty acid profile of NT sea bass. In particular, HUFA levels, especially those of EPA and DHA, were significantly higher in this group, resulting in meat with a greater proportion of these fatty acids, which are currently receiving considerable attention because of their well-documented beneficial effects on human health. This result was expected based on the considerations made during the experimental design together with Dr Arturo Bianco regarding the use of a diet enriched with natural marine-derived ingredients rich in EPA and DHA, such as krill meal.
Regarding skin colour, sea bass from the NT group showed higher L* values on both the dorsal and ventral surfaces. This objectively confirmed what had already been observed by simple visual inspection, namely that fish from the NT group exhibited a lighter and brighter skin colour compared with conventionally fed fish. With regard to the oxidative stability of fillets stored under refrigerated conditions at 2°C, fish from the NT group showed lower malondialdehyde concentrations after 9 days of storage than fish fed the standard diet. This finding indicates that fillets from NT fish tended to undergo oxidative deterioration, and consequently lose their freshness, more slowly than fillets obtained from conventionally fed fish.
The dietary treatment also resulted in an improvement in the fatty acid profile of NT sea bass. In particular, HUFA levels, especially those of EPA and DHA, were significantly higher in this group, resulting in meat with a greater proportion of these fatty acids, which are currently receiving considerable attention because of their well-documented beneficial effects on human health. This result was expected based on the considerations made during the experimental design together with Dr Arturo Bianco regarding the use of a diet enriched with natural marine-derived ingredients rich in EPA and DHA, such as krill meal.