Table 2

Fish performance and processing and fillet quality attributes for each diet/density treatment group at study's end

ParameterValue (mean ± standard error)
Fishmeal dietGrain-based diet
High densityLow densityHigh densityLow density
Fish performance
    Final wt (g)a925 ± 12807 ± 26663 ± 40691 ± 46
    Survival (%)a96.4 ± 0.597.1 ± 0.797.9 ± 0.297.6 ± 0.5
    FCR (overall)a1.18 ± 0.021.15 ± 0.031.02 ± 0.061.10 ± 0.01
    TGC (overall)2.46 ± 0.042.45 ± 0.042.42 ± 0.072.33 ± 0.08
Processing attributes
    Dress yield (%)a86.1 ± 0.485.4 ± 0.587.7 ± 0.488.9 ± 0.4
    Fillet index (%)49.8 ± 0.549.7 ± 0.650.3 ± 0.350.8 ± 0.5
Fillet attributes
    Cook yield (%)84.3 ± 0.684.8 ± 0.585.0 ± 0.484.4 ± 0.5
    Texture (Kramer g/g wt)b340 ± 20334 ± 18316 ± 11344 ± 11
Proximate analysis
    Moisture (%)70.6 ± 0.370.4 ± 0.270.4 ± 0.270.8 ± 0.3
    Fat (%)8.8 ± 0.48.7 ± 0.39.1 0±.38.8 ± 0.4
    Protein (%)a20.2 ± 0.220.4 ± 0.120.6 ± 0.120.7 ± 0.1
    Ash (%)1.2 ± 0.01.3 ± 0.01.3 ± 0.01.3 ± 0.0
Fatty acids (mg/g tissue)
    Omega-3
        ALA (C18:3n3)0.75 ± 0.230.84 ± 0.190.86 ± 0.271.18 ± 0.04
        EPA (C20:5n3)a3.41 ± 0.133.05 ± 0.172.10 ± 0.092.19 ± 0.07
        DHA (C22:6n3)a11.3 ± 0.6510.3 ± 0.448.92 ± 0.2310.0 ± 0.77
        Total omega-3a15.5 ± 0.6814.1 ± 0.3411.9 ± 0.3113.8 ± 0.57
    Omega-6
        DGLA (C20:3n6)1.13 ± 0.171.01 ± 0.261.00 ± 0.241.13 ± 0.16
        Eicosadienoic acid (C20:2n6)a9.65 ± 0.249.55 ± 0.2013.2 ± 0.2413.7 ± 0.14
        Total omega-6a10.8 ± 0.1310.6 ± 0.2514.2 ± 0.1614.8 ± 0.23
  • a Parameter showed a statistically significant difference between diet treatment groups using ANOVA (P < 0.05); no statistical differences were determined between density treatment groups, and no statistical interactions between treatments were detected.

  • b Kramer shear force is a measure of sample firmness. Samples are sheared by blades and force-deformation curves, from which the Kramer values are derived, are obtained.