Author(s): Cardoso, Patrícia G. ; Gonçalves, Odete ; Cavalheri, Thais ; Amorim, Vânia E. ; Cao, Weiwei ; Alexandrino, Diogo A. M. ; Jia, Zhongjun ; Carvalho, Maria F. ; Vaz-Pires, Paulo ; Ozório, Rodrigo O. A.
Date: 2023
Persistent ID: http://hdl.handle.net/10400.22/23076
Origin: Repositório Científico do Instituto Politécnico do Porto
Subject(s): Climate change; Fish quality; Feeding; Fitness; Freshness; Fish-spoiling bacteria
The effects of increasing temperature and dietary lipid level on the body composition, growth performance, and freshness profile of the European seabass (Dicentrarchus labrax) were evaluated through a fish trial lasting 56 days. Findings demonstrated that fish reared at 24 °C presented a lower lipid level and a higher daily growth index than those reared at 20 °C. On the other hand, the sea bass condition index did not change among treatments. Additionally, sensory analysis (the Quality Index Method) and microbiological analysis revealed that fish reared at 24 °C showed better freshness conditions than those at 20 °C. Nevertheless, the dietary lipid level did not have any influence on fish freshness conditions. Therefore, our data suggest that the increase in temperature to 24 °C is beneficial for the growth and freshness profile of this particular species in aquaculture.
