Fast growth was not associated with an increased incidence of soft flesh and gaping in two strains of Atlantic salmon (Salmo salar) grown under different environmental conditions

Aquaculture

Volumn 265, Issue 1-4, 2007, Pages 148-155

  Johnston, Ian A ^a   Bickerdike, Ralph ^b   Li, Xuejun ^a   Dingwall, Alistair ^c   Nickell, David ^d   Alderson, Richard ^b   Campbell, Patrick ^b  

^a UNIVERSITY OF ST ANDREWS   (United Kingdom)

^b BioMar Group   (Denmark)

^c Uniq Plc   (United Kingdom)

^d DSM RESOLVE   (Netherlands)

Author keywords

Atlantic salmon; Flesh quality; Gaping and soft flesh; Growth rate

Indexed keywords

ASSIMILATION EFFICIENCY; CAGE CULTURE; DIET; ENVIRONMENTAL CONDITIONS; GROWTH RATE; HARVESTING; HYPOTHESIS TESTING; SALMONID CULTURE;

EURASIA; EUROPE; NORTHERN EUROPE; NORWAY; SALAR; SCANDINAVIA; SCOTLAND; SOUTH UIST; UNITED KINGDOM; WESTERN EUROPE; WESTERN ISLES;

SALMO SALAR;

EID: 34047096277     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aquaculture.2007.01.045     Document Type: Article

References (26)

1. Ando M., Toyohara H., Shimizu Y., and Sakaguchi M. Post-mortem tenderization of rainbow trout (Oncorhynchus mykiss) muscle caused by gradual disintegration of the extracellular matrix structure. J. Sci. Food Agric. 55 (1991) 589-597
2. Bailey J., Alanänä A., and Crampton V. Do delivery rate and pellet size affect growth rate in Atlantic salmon (Salmo salar L.) raised under semi-commercial farming conditions?. Aquaculture 224 (2003) 79-88
3. Birkeland S., Rørå A.M.B., Skåra T., and Bjerkeng B. Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets. Food Res. Int. 37 (2004) 273-386
4. Cho C.Y. Feeding systems for rainbow trout and other salmonids with reference to current estimates of energy and protein requirements. Aquaculture 100 (1992) 107-123
5. Einen O., and Thomassen M.S. Starvation prior to slaughter in Atlantic salmon (Salmo salar) II. White muscle composition and evaluation of freshness, texture and colour characteristics in raw and cooked fillets. Aquaculture 169 (1998) 37-53
6. Einen O., Mørkøre T., Rørå A.M.B., and Thomassen M.S. Feed ration prior to slaughter - a potential tool for managing product quality of Atlantic salmon (Salmo salar). Aquaculture 178 (1999) 146-169
7. Einen O., Rørå A.M.B., Fjæra S.O., Vegusdal A., Vorre A., and Einen O. Effects of pre-, in-, or post-rigor filleting of live chilled Atlantic salmon. Aquaculture 194 (2001) 315-326
8. Espe M., Ruohonen K., Bjørnevik M., Frøyland L., Nortvedt R., and Kiessling A. Interactions between ice storage time, collagen composition, gaping, and textural properties in farmed salmon muscle harvested at different times of the year. Aquaculture 240 (2004) 489-504
9. Hultmann L., Rørå A.M.B., Steinsland I., Skåra T., and Rustad T. Proteolytic activity and properties of proteins in smoked salmon (Salmo salar) - effects of smoking temperature. Food Chem. 85 (2004) 377-387
10. Johnston I.A. Muscle development and growth: potential implications for flesh quality. Aquaculture 177 (1999) 99-115
11. Johnston I.A. Environment and plasticity of myogenesis. J. Exp. Biol. 209 (2006) 2249-2264
12. Johnston I.A., Alderson R., Sandham C., Dingwall A., Mitchell D., Selkirk C., Nickell D., Baker R., Robertson B., Whyte D., and Springate J. Muscle fibre density in relation to the colour and texture of smoked Atlantic salmon (Salmo salar L.). Aquaculture 189 (2000) 335-349
13. Johnston I.A., Manthri S., Alderson R., Campbell P., Mitchell D., Whyte D., Dingwall A., Nickell D., Selkirk C., and Robertson B. Effects of dietary protein level on muscle cellularity and flesh quality in Atlantic salmon with particular reference to gaping. Aquaculture 210 (2002) 259-283
14. Johnston I.A., Li X., Vieira V.L.A., Nickell D., Dingwall A., Alderson R., Campbell P., and Bickerdike R. Muscle and flesh quality traits in wild and farmed Atlantic salmon. Aquaculture 256 (2006) 323-336
15. 2 anesthesia. Aquaculture 236 (2004) 645-657
16. Li X., Bickerdike R., Lindsay E., Campbell D., Dingwall A., and Johnston I.A. Hydroxylysyl pyridinoline crosslink concentration affects the textural properties of fresh and smoked Atlantic salmon (Salmo salar L.) flesh. J. Agric. Food Chem. 53 (2005) 6844-6850
17. Michie I. Causes of downgrading in the salmon farming industry. In: Kestin S.C., and Warriss P.D. (Eds). Farmed Fish Quality. Fishing News Books (2001), Blackwell Science, Oxford, UK 129-136
18. Mørkøre T., and Rørvik K.-A. Seasonal variation in quality characteristics within and between age classes of farmed Atlantic salmon (Salmo salar). In: Kestin S.C., and Warriss P.D. (Eds). Farmed Fish Quality. Fishing News Books (2001), Blackwell Science, Oxford, UK 388
19. Mørkøre T., Hansen A.Å., Unander E., and Einen O. Composition, liquid leakage, and mechanical properties of farmed Rainbow Trout: variation between fillet sections and the impact of ice and frozen storage. J. Food Sci. 67 (2002) 1933-1938
20. Morris P.C., Beattie C., Elder B., Finlay J., Gallimore P., Jewison W., Lee D., Mackenzie K., McKinney R., Sinnott R., Smart A., and Weir M. Effects of the timing of the introduction of feeds containing different protein and lipid levels on the performance and quality of Atlantic salmon, Salmo salar, over the entire seawater phase of growth. Aquaculture 225 (2003) 41-65
21. Morris P.C., Beattie C., Elder B., Finlay J., Gallimore P., Jewison W., Lee D., Mackenzie K., McKinney R., and Sinnott R. Application of a low oil pre-harvest diet to manipulate the composition and quality of Atlantic salmon, Salmo salar L. Aquaculture 244 (2005) 187-201
22. Purslow P.P. Intramuscular connective tissue and its role in meat quality. Meat Sci. 70 (2005) 435-447
23. Robb D.H.F. The relationship between killing methods and quality. In: Kestin S.C., and Warriss P.D. (Eds). Farmed Fish Quality. Fishing News Books (2001), Blackwell Science, Oxford, UK 220-233
24. Roth B., Johansen S.J.S., Suontama J., Kiessling A., Leknes O., Guldberg B., and Handeland S. Seasonal variation in flesh quality, comparison between large and small Atlantic salmon (Salmo salar) transferred into seawater as 0+ or 1+ smolts. Aquaculture 250 (2005) 830-840
25. Roth B., Slinde E., and Arildsen J. Pre or post mortem muscle activity in Atlantic salmon (Salmo salar). The effect on rigor mortis and the physical properties of flesh. Aquaculture 257 (2006) 504-510
26. Ytrestøyl T., Stuknæs G., Rørvik K.-A., Koppe W., and Bjerkeng B. Astaxanthin digestibility as affected by ration levels for Atlantic salmon, Salmo salar. Aquaculture 261 (2006) 215-224