Premium
Fat distribution in Atlantic salmon Salmo salar L. in relation to body size and feeding regime
Author(s) -
Jobling M,
Johansen S J S
Publication year - 2003
Publication title -
aquaculture research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.646
H-Index - 89
eISSN - 1365-2109
pISSN - 1355-557X
DOI - 10.1046/j.1365-2109.2003.00820.x
Subject(s) - salmo , fillet (mechanics) , biology , fish fillet , zoology , body weight , fat accumulation , fishery , fish <actinopterygii> , adipose tissue , endocrinology , materials science , composite material
Tissue (fillet, viscera and carcass) distributions of fat were examined in Atlantic salmon, Salmo salar L. ( ≈ 740→ ≈ 1400→ ≈ 2000 g) to test the hypothesis that the fillet becomes increasingly important as a fat depot when fish increase in size. The salmon were fed for 11 weeks on either a high‐fat feed (H: ≈ 39% fat) or a low‐fat feed (L: ≈ 28% fat), and half of the fish were then subjected to a dietary switch to create four feed treatments (HH, HL, LL and LH). Fillet fat concentration increased with the passage of time, and the fillet also represented an increasing percentage of the body mass ( ≈ 48.5→ ≈ 55→ ≈ 58.5%) as the fish increased in size. As a consequence, the fillet became increasingly important as a fat depot, containing ≈30% of the body fat in the small fish at the start of the experiment, and ≈ 50% in the fish sampled at the end of the trial. The proportion of fat localised in the viscera was little influenced by either fish size or feeding treatment, and was within the range of 19–25%, whereas the carcass held a decreasing percentage of the body fat stores as fish size increased. There was a highly significant negative correlation between the percentages of body fat found within the carcass (C) and fillet (F): F = 73.589–0.9285C ( R 2 = 0.973; n = 13). Although the fillet became more important as a fat depot as fish increased in size, the percentage of the body fat reserves found within this tissue appeared to plateau at 50–55%.