Cardoso, Patrícia G.Gonçalves, OdeteCavalheri, ThaisAmorim, Vânia E.Cao, WeiweiAlexandrino, Diogo A. M.Jia, ZhongjunCarvalho, Maria F.Vaz-Pires, PauloOzório, Rodrigo O. A.2023-06-052023-06-052023-03-15Cardoso, 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/ani130610682076-2615http://hdl.handle.net/10400.22/23076The 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.engClimate changeFish qualityFeedingFitnessFreshnessFish-spoiling bacteriajournal article10.3390/ani13061068