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Relationships among carcass weight, acid‐base‐balance of the blood, meat quality parameters and body composition of cultured rainbow trout ( Oncorhynchus mykiss )
Author(s) -
Schmelzing Th. O.,
Claus J.
Publication year - 1994
Publication title -
journal of applied ichthyology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.392
H-Index - 62
eISSN - 1439-0426
pISSN - 0175-8659
DOI - 10.1111/j.1439-0426.1994.tb00141.x
Subject(s) - rainbow trout , biology , zoology , trout , composition (language) , population , linear regression , body weight , food science , fishery , fish <actinopterygii> , endocrinology , mathematics , linguistics , philosophy , statistics , demography , sociology
Summary The relationshis among carcass weight, acid‐base‐balance of the blood as an indicator for metabolic load susceptibility, meat quality parameters, and body Composition were investigated in rainbow trout. Examinations were carried out in two replicates using a total of 300 trout from a Danish population. Within replicates, the trout were of aproximately the same age. In Replicate I trout, increasing carcass weight was accompanied by a more arkaline reaction of the blood. Carcass weight was significantly correlated with blood‐pH and bicarbonate concentration (.19 and 26). Regression coefficients, however, confirmed only an increase of bicarbonate concentration with increasing carcass weight (b = .013 mmol/L per g, s b = 0.005). In meat quality parameters, muscular pH 24 values decreased linearly in both replicates with increasing carcass weight, as shown by significant correlation estimates (‐20 and ‐.27) and regression coefficients (b = ‐.0006, s b =.0002, and b = ‐.001, s b = .0003). Relationshis of other meat quality parameters to inmeasing carcass weight were evaluated differently by correlation and regression coefficients. No relationship was found between carcass weight and body composition. In general, correlation estimates describing interrelations between acid‐base and meat quality parameters were on a very low level. Independent from carcass weight, there were clearly metabolically loaded and unloaded trout as well as trout with a mixed acid‐base‐status. Acid‐base parameters were significantly correlated with each other. Generally, estimates for correlations between meat quality parameters were on a very low level. Body composition arameters, dry weight and crude fat content were highly significantly correlated (0.47) in Replicate II; in Replicate I there was no interrelation.