Effects of starvation and water quality on the purging process of farmed Murray cod ( Maccullochella peelii peelii )

Palmeri, Giorgio, Turchini, Giovanni, Keast, Russell, Marriott, Philip J., Morrison, Paul and De Silva, Sena 2008, Effects of starvation and water quality on the purging process of farmed Murray cod ( Maccullochella peelii peelii ), Journal of agricultural and food chemistry, vol. 56, no. 19, pp. 9037-9045.

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Title Effects of starvation and water quality on the purging process of farmed Murray cod ( Maccullochella peelii peelii )
Formatted title Effects of starvation and water quality on the purging process of farmed Murray cod ( Maccullochella peelii peelii )
Author(s) Palmeri, Giorgio
Turchini, Giovanni
Keast, Russell
Marriott, Philip J.
Morrison, Paul
De Silva, Sena
Journal name Journal of agricultural and food chemistry
Volume number 56
Issue number 19
Start page 9037
End page 9045
Publisher American Chemical Society
Place of publication Columbus, Ohio
Publication date 2008-09-11
ISSN 0021-8561
1520-5118
Keyword(s) aquaculture
fatty acids
fish
off-flavour
SPME
GCMS
volatile compounds
Summary The aim of this study was to determine the effects of starvation and water quality during the purging process on the biometric parameters, fatty acids, and flavor volatiles of Murray cod farmed in a recirculation system. Market size Murray cod, at the end of the grow-out stage, were divided into eight treatments. The treatments were either fed/starved (F or S) and kept in clean water (CW: CWF2, CWS2, CWF4, and CWS4) or fed/starved and kept in recycled water (RW: RWF2, RWS2, RWF4, and RWS4) for either 2 or 4 weeks. Fish were sampled at 0, 2, and 4 week intervals. Food deprivation was responsible for a significant (P < 0.05) weight loss compared to that of fed treatments. The same was observed for the condition factor (K), hepatosomatic index (HSI), and dress-out percentage (DP). No significant changes were, however, observed in the visceral fat index (VFI). Saturated fatty acids (SFA) were highest in RWF4 and lowest in CWS4 (P < 0.05), while monounsaturated fatty acids (MUFA) were lowest in CWF4 (P < 0.05). Starvation did not affect the flavor volatile compounds, which were mainly affected by changes in water quality. Specifically, total aldehyde (% w/w) content was significantly (P < 0.05) affected by water quality, but the time of purging was not responsible for any noteworthy differences. This study was able to separate the effects of starvation and water quality, in the purging process, on the final eating quality of farmed market size Murray cod. It is concluded that because of the inevitable weight loss during starvation, Murray cod should be fed during the purging stage but kept in clean water and deprived of food only for the time necessary to empty the gastro-intestinal tract.
Language eng
Field of Research 070401 Aquaculture
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2008, American Chemical Society
Persistent URL http://hdl.handle.net/10536/DRO/DU:30017319

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