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Combined effects of temperature and dietary lipid level on body composition, growth, and freshness profile in european seabass, dicentrarchus labrax

2023-03-15Journal article Open access
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dc.contributor.authorCardoso, Patrícia G.
dc.contributor.authorGonçalves, Odete
dc.contributor.authorCavalheri, Thais
dc.contributor.authorAmorim, Vânia E.
dc.contributor.authorCao, Weiwei
dc.contributor.authorAlexandrino, Diogo A. M.
dc.contributor.authorJia, Zhongjun
dc.contributor.authorCarvalho, Maria F.
dc.contributor.authorVaz-Pires, Paulo
dc.contributor.authorOzório, Rodrigo O. A.
dc.date.accessioned2023-06-05T15:43:52Z
dc.date.available2023-06-05T15:43:52Z
dc.date.issued2023-03-15
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCardoso, P. G., Gonçalves, O., Cavalheri, T., Amorim, V. E., Cao, W., Alexandrino, D. A. M., Jia, Z., Carvalho, M. F., Vaz-Pires, P., & Ozório, R. O. A. (2023). Combined Effects of Temperature and Dietary Lipid Level on Body Composition, Growth, and Freshness Profile in European Seabass, Dicentrarchus labrax. Animals, 13(6), 1068. https://doi.org/10.3390/ani13061068pt_PT
dc.identifier.doi10.3390/ani13061068pt_PT
dc.identifier.issn2076-2615
dc.identifier.urihttp://hdl.handle.net/10400.22/23076
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2076-2615/13/6/1068pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectClimate changept_PT
dc.subjectFish qualitypt_PT
dc.subjectFeedingpt_PT
dc.subjectFitnesspt_PT
dc.subjectFreshnesspt_PT
dc.subjectFish-spoiling bacteriapt_PT
dc.titleCombined effects of temperature and dietary lipid level on body composition, growth, and freshness profile in european seabass, dicentrarchus labraxpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage18pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleAnimalspt_PT
oaire.citation.volume13(6)pt_PT
person.familyNameAlexandrino
person.givenNameDiogo
person.identifier.ciencia-idC413-F50E-C355
person.identifier.orcid0000-0001-9685-3435
person.identifier.scopus-author-id57192893650
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication13fc074d-6cac-4617-85e5-27021ff61d9b
relation.isAuthorOfPublication.latestForDiscovery13fc074d-6cac-4617-85e5-27021ff61d9b

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