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

A new approach for eliminating off-flavors from RAS fish, as part of the normal grow-out period

A new concept is presented for eliminating off-flavor from cold-water RAS-grown fish, while feeding, and as a part of the normal grow-out period. The technology is based on disconnecting the nitrification biofilter, and instead passing the water through an electrolysis system, which both oxidizes the ammonia and disinfects the water, while also removing the off-flavor compounds from the water, which thereby results in the purging of the fish. The purging period was expected to last up to 2 weeks and the fish are fed throughout it. Laboratory and pilot plant experiments were performed to prove the new concept. Lab experiments included quantification of the removal of MIB and geosmin by electrooxidation and stripping, together and separately, in the presence and absence of organic matter. A pilot plant experiment was performed using Rainbow trout to determine the rate at which the off-flavor compounds were removed from the water and the fish flesh (both skin and muscle were tested). The results show that the treatment process eliminated off-flavors in the water after ∼7 days and that the fish were below taste and odor threshold for geosmin and MIB after a maximum of 11 days. Detachment from the biofilter and the fact that the water was vigorously disinfected during the electrooxidation step guaranteed that no further off-flavor compounds would be generated during the operation. Aquacultural-management assessment indicates that RAS farms can increase both their annual production and their income by more than 10%, by implementing the suggested concept as part of the grow-out period.

Response of lipid and fatty acid composition of turbot to starvation under different dietary lipid levels in the previous feeding period

The present study was aimed at investigating the interactive effects of starvation and dietary lipid level in the previous feeding period on lipid-related composition of turbot. Turbot with an average initial body weight of 26 g were firstly fed diets with different lipid levels, namely, 8%, 12%, and 16%, for 9 weeks, and then subjected to starvation for 30 days. Each diet was fed to sextuplicate tanks of 35 fish in the feeding trial. Tissue samples were collected at the end of the feeding trial and at 10, 20, and 30 days after starvation. The results showed that 30-day starvation decreased the lipid content in the liver and the subcutaneous tissue around the fin (STF), but increased the lipid content in the muscle. A synergetic increase of muscle lipid by starvation and dietary lipid level was observed. Starvation mobilized different fatty acids among the three tissues, namely, MUFA (16:1n-7 and 18:1n-9) in the muscle, SFA (14:0 and 16:0), MUFA (16:1n-7, 18:1n-9 and 20:1n-9), and 18C-PUFA (18:2n-6 and 18:3n-3) in the liver, and unexpectedly n-3 PUFA (18:3n-3, EPA, and DHA) in the STF, respectively. The 30-day starvation decreased the muscle hardness and resilience, but affected other texture parameters in a starvation time-dependent manner. Up-regulation of expression of lipolytic genes by starvation occurred later in the STF than in the liver. Interactive effects of starvation and dietary lipid level were observed mainly on tissue fatty acid compositions. Results of this study suggested that combined manipulation of starvation time and dietary lipid level could be used as an effective means of fish quality regulation in terms of lipid/fatty acid-related composition.