Sodium alginate as feed additive in cultured sea bream (Sparus aurata): Does it modify the quality of the flesh?
| Autor: | Carmen Martínez-Graciá, A. García-Alcázar, Carmen Frontela-Saseta, Marina Santaella-Pascual, Patricia Peso-Echarri, I. Abdel, Gaspar Ros-Berruezo |
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| Rok vydání: | 2012 |
| Předmět: |
Quality Control
Taste Meat food.ingredient Alginates medicine.medical_treatment Feed additive Biology Phaeophyta Analytical Chemistry food Glucuronic Acid medicine Animals Humans Food science Sodium alginate chemistry.chemical_classification Hexuronic Acids Flesh Prebiotic Food additive Fatty acid General Medicine Seaweed Proximate composition Sea Bream chemistry Food Additives Food Science |
| Zdroj: | Food Chemistry. 135:699-705 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2012.05.033 |
| Popis: | The objective of this study was to evaluate the effect of sodium alginate obtained from brown seaweed as a prebiotic supplement to the feed of reared sea bream (Sparus aurata). Addition of the alginate to a control diet was investigated at both concentrations 2% and 5%. Proximate composition in the flesh were not modified significantly by sodium alginate inclusion in the diet of the sea bream; however the fat and ash content in the specimens supplemented with 5% alginate were found to be significantly higher than those found in individuals who were fed the control diet. No significant differences in mineral content, fatty acid profiles, cholesterol content, texture parameters and sensory acceptability among the three studied groups. Results obtained in this study offer support for the use of alginate as a feed additive in sea bream diets since no significant effects were found in the flesh quality and characteristics of commercial size sea bream. |
| Databáze: | OpenAIRE |
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