Browsing by Author "Jia, Zhongjun"
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- Combined effects of temperature and dietary lipid level on body composition, growth, and freshness profile in european seabass, dicentrarchus labraxPublication . Cardoso, Patrícia G.; Gonçalves, Odete; Cavalheri, Thais; Amorim, Vânia E.; Cao, Weiwei; Alexandrino, Diogo A. M.; Jia, Zhongjun; Carvalho, Maria F.; Vaz-Pires, Paulo; Ozório, Rodrigo O. A.The effects of increasing temperature and dietary lipid level on the body composition, growth performance, and freshness profile of the European seabass (Dicentrarchus labrax) were evaluated through a fish trial lasting 56 days. Findings demonstrated that fish reared at 24 °C presented a lower lipid level and a higher daily growth index than those reared at 20 °C. On the other hand, the sea bass condition index did not change among treatments. Additionally, sensory analysis (the Quality Index Method) and microbiological analysis revealed that fish reared at 24 °C showed better freshness conditions than those at 20 °C. Nevertheless, the dietary lipid level did not have any influence on fish freshness conditions. Therefore, our data suggest that the increase in temperature to 24 °C is beneficial for the growth and freshness profile of this particular species in aquaculture.