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San Pedro del Pinatar, Spain

Almaida-Pagan P.F.,University of Murcia | Hernandez M.D.,IMIDA Aquaculture | Madrid J.A.,University of Murcia | De Costa J.,University of Murcia | Mendiola P.,University of Murcia
Aquaculture Nutrition | Year: 2011

Fish are able to select a balanced diet according to their nutritional needs by choosing among incomplete feeds or even pure macronutrients. However, the relevance of both the organoleptic properties of diet and the postingestive signals that they produce remains unclear. Thus, sharpsnout seabream were allowed to select between diets containing different edible oils with their organoleptic properties masked by using gelatine capsules. Fish were fed capsules of two different colours so that they could associate the capsule colour with its corresponding postingestive effect. The longitudinal experiment included a first phase during which the fish were adapted to consuming the gelatine capsules. In a second phase, the fish were challenged with two different encapsulated diets: one comprising a complete diet containing fish oil and the other a fat-free diet. Sharpsnout seabream showed a preference for the fish oil capsules (3.8±1.1gkg -1 body weight (BW), 66.8% of total intake) over the fat-free capsules, showing that they were able to associate the colour of the capsule with their nutritional content through postingestive signals. After that, the fish were challenged to select between the capsules containing the fish oil diet and capsules containing a vegetable oil (linseed or soybean), in which case they showed no preference between diets (2.4±0.3: 2.1±0.5gkg -1 BW of fish oil versus linseed oil capsules and 2.2±0.2: 1.8± 0.6gkg -1 BW of fish oil versus soybean oil capsules), indicating that the fatty acid composition of the different oils was not sufficient to affect dietary selection through postingestive signals. So, in conclusion, when orosensorial information from food is absent, the fish are able to select between diets at a macronutrient level by using postingestive information. However, this information is not sufficient for distinguishing between diets that differ in the type of oil used. © 2009 Blackwell Publishing Ltd. Source


Garrido M.D.,University of Murcia | Hernandez M.D.,IMIDA Aquaculture | Espinosa M.C.,University of Murcia | Lopez M.B.,University of Murcia
Journal of Aquatic Food Product Technology | Year: 2015

Seabream farmed fillets were packaged under aerobic, vacuum, and modified atmosphere (40% CO2, 30% N2, 30% O2) conditions, and they were stored at 3 ± 1ºC for 14 days, under retail conditions. Microbiological (total viable counts, psychrotrophic bacteria, coliform/E. coli, Enterobacteriaceae, lactic acid bacteria, Pseudomonas, and anaerobic bacteria), physical-chemical (color, pH, water holding capacity, thiobarbituric acid, total volatile basic nitrogen, and trimethylamine), and sensory descriptive analysis were carried out at 0, 4, 7, 11, and 14 days of storage. There was a significant effect of storage time for all three packaging types. Significantly lower levels of total volatile basic nitrogen and trimethylamine were observed in modified atmosphere packaged and vacuum packaged seabream fillets during storage time. Vacuum packaged fillets showed higher oxidative stability. In general, both packaging conditions—vacuum and modified atmosphere—improved microbiological and sensorial quality of the fish fillets. Results showed that modified atmosphere packaging (40% CO2, 30% N2, 30% O2) and especially vacuum packaging are good alternatives to extend the shelf life of seabream refrigerated fillets. © 2015 Taylor & Francis Source


Hernandez A.,IMIDA Aquaculture | Garcia Garcia B.,IMIDA Aquaculture | Caballero M.J.,University of Las Palmas de Gran Canaria | Hernandez M.D.,IMIDA Aquaculture
Fish Physiology and Biochemistry | Year: 2015

Gilthead seabream (Sparus aurata) were fed a basal (control) diet and four experimental diets (R600, R1200, R1800 and R2400), containing 600, 1200, 1800 and 2400 mg kg−1, respectively, of rosemary extract (Rosmarinus officinalis L.). At 4 and 12 weeks from the beginning of the ongrowing period, the fish were sacrificed, blood was drawn to obtain plasma and the liver and intestines were dissected. Growth and feed intake were unaffected by rosemary extract addition. A histological examination of the intestine revealed no differences among the dosages, while the liver showed a sharp decrease in hepatic steatosis in diets supplemented with rosemary extract. Furthermore, plasma alanine aminotransferase was lower with these diets at the end of the ongrowing period. Rosemary extract reduced the plasma levels of glucose and triglycerides on week 4 and glucose and HDL/LDL cholesterol ratio on week 12, suggesting better transport and energy metabolism of the lipids. Overall, the most evident effect of rosemary extract was observed with the 600 mg kg−1 dose. © 2015, Springer Science+Business Media Dordrecht. Source


Hernandez A.,IMIDA Aquaculture | Garcia Garcia B.,IMIDA Aquaculture | Jordan M.J.,IMIDA Natural Resources and Rural Development | Hernandez M.D.,IMIDA Aquaculture
Aquaculture Nutrition | Year: 2015

The effect of thyme essential oil (Thymus zygis, subspecies gracilis) on the quality and shelf life of gilthead seabream was studied, when added to the diet: a control diet and four experimental diets (T500, T1000, T1500, T2000) with 500, 1000, 1500 and 2000 mg kg-1 of thyme essential oil, respectively. After 12 weeks of experimentation, the fish were stored on ice at 4 °C for 0, 7, 14 and 21 days. Physical-chemical, microbiological and sensory analyses were carried out at each sampling point to determine the degree of deterioration. A dose-dependent effect was observed on the colour, TBARS and total volatile basic nitrogen during the storage. Microbiological counts were lower for Enterobacteriaceae and coliforms at high doses of the essential oil. The sensory analysis showed an effect on the quality index that was not dependent on the dose, which extended the shelf life of gilthead seabream from 17 to 18 days for all doses. © 2015 John Wiley & Sons Ltd. Source

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