Incorporating sardine cooking water aromas into plant-based diets for European seabass
| Main Author: | |
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| Publication Date: | 2024 |
| Other Authors: | , , , , , , , , |
| Format: | Article |
| Language: | eng |
| Source: | Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) |
| Download full: | http://hdl.handle.net/10362/169179 |
Summary: | Funding Information: This work was supported by Project “MobFood – Mobilizing scientific and technological knowledge in response to the challenges of the agri-food market” (POCI-01–0247-FEDER-024524), financed by ERDF, through PORTUGAL2020/COMPETE2020/ Lisb@2020. Publisher Copyright: © 2024 |
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Incorporating sardine cooking water aromas into plant-based diets for European seabassEffects on appetite regulation, growth and sensory properties of fish fleshAppetite stimulantsAromasCircular economyEuropean seabassFeed intakePalatabilityAnimal Science and ZoologySDG 6 - Clean Water and SanitationSDG 8 - Decent Work and Economic GrowthSDG 9 - Industry, Innovation, and InfrastructureSDG 12 - Responsible Consumption and ProductionSDG 14 - Life Below WaterFunding Information: This work was supported by Project “MobFood – Mobilizing scientific and technological knowledge in response to the challenges of the agri-food market” (POCI-01–0247-FEDER-024524), financed by ERDF, through PORTUGAL2020/COMPETE2020/ Lisb@2020. Publisher Copyright: © 2024Sardine cooking wastewaters are by-products of the canning industry with great potential for valorisation. We have hypothesized that they can be a source of aromas to enhance appetite when added to plant-based diets. The poor palatability of such diets often described in carnivorous species poses a recurring problem in fish farming, with harsh consequences on fish growth performance and flesh quality. Aromas from sardine cooking wastewaters were collected without processing (CW-A), processed through vacuum distillation (VD-A), or processed through liquid/liquid extraction with soybean oil (LLE-A) into plant-based diets. Each aroma was added to a plant-protein based diet for European seabass, at a concentration of 2 μg of 1-penten-3-ol/g diet, resulting in 3 experimental diets (CW, VD and LLE). A non-supplemented diet was used as a control. Each diet was assigned to triplicate fish groups (initial weight 95.7 g), that were hand-fed twice daily until apparent satiation in a recirculating saltwater system at 21 °C. After 18 weeks, fish growth performance and nutrient utilisation were evaluated. The expression in the brain of neuropeptides involved in feed intake regulation was also analysed. Moreover, flesh colour and texture were assessed instrumentally and by sensory analysis using a consumer panel. Fish fed LLE displayed a significantly higher feed intake than those fed CW which was correlated with an increased neuropeptide Y expression in the hypothalamus. However, LLE slightly hindered lipid metabolism, leading to lower available glucose and resulting in statistically similar final weights among diets. Despite variations in fillet hardness, the sensory panel revealed similar overall liking across all treatments. The findings indicate that aromas from sardine cooking wastewaters can modulate feed intake, but further refinement in processing or incorporation levels is required to potentiate their efficacy.DQ - Departamento de QuímicaLAQV@REQUIMTERUNResende, DanielaVelasco, CristinaPereira, Maria J.Sá, TiagoRocha, CéliaCunha, Luís M.Lima, Rui C.Brazinha, CarlaPintado, ManuelaValente, Luísa M. P.2024-06-28T22:24:16Z2024-082024-08-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article15application/pdfhttp://hdl.handle.net/10362/169179eng0377-8401PURE: 93212463https://doi.org/10.1016/j.anifeedsci.2024.116017info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2024-07-22T01:37:48Zoai:run.unl.pt:10362/169179Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T17:57:16.605275Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse |
| dc.title.none.fl_str_mv |
Incorporating sardine cooking water aromas into plant-based diets for European seabass Effects on appetite regulation, growth and sensory properties of fish flesh |
| title |
Incorporating sardine cooking water aromas into plant-based diets for European seabass |
| spellingShingle |
Incorporating sardine cooking water aromas into plant-based diets for European seabass Resende, Daniela Appetite stimulants Aromas Circular economy European seabass Feed intake Palatability Animal Science and Zoology SDG 6 - Clean Water and Sanitation SDG 8 - Decent Work and Economic Growth SDG 9 - Industry, Innovation, and Infrastructure SDG 12 - Responsible Consumption and Production SDG 14 - Life Below Water |
| title_short |
Incorporating sardine cooking water aromas into plant-based diets for European seabass |
| title_full |
Incorporating sardine cooking water aromas into plant-based diets for European seabass |
| title_fullStr |
Incorporating sardine cooking water aromas into plant-based diets for European seabass |
| title_full_unstemmed |
Incorporating sardine cooking water aromas into plant-based diets for European seabass |
| title_sort |
Incorporating sardine cooking water aromas into plant-based diets for European seabass |
| author |
Resende, Daniela |
| author_facet |
Resende, Daniela Velasco, Cristina Pereira, Maria J. Sá, Tiago Rocha, Célia Cunha, Luís M. Lima, Rui C. Brazinha, Carla Pintado, Manuela Valente, Luísa M. P. |
| author_role |
author |
| author2 |
Velasco, Cristina Pereira, Maria J. Sá, Tiago Rocha, Célia Cunha, Luís M. Lima, Rui C. Brazinha, Carla Pintado, Manuela Valente, Luísa M. P. |
| author2_role |
author author author author author author author author author |
| dc.contributor.none.fl_str_mv |
DQ - Departamento de Química LAQV@REQUIMTE RUN |
| dc.contributor.author.fl_str_mv |
Resende, Daniela Velasco, Cristina Pereira, Maria J. Sá, Tiago Rocha, Célia Cunha, Luís M. Lima, Rui C. Brazinha, Carla Pintado, Manuela Valente, Luísa M. P. |
| dc.subject.por.fl_str_mv |
Appetite stimulants Aromas Circular economy European seabass Feed intake Palatability Animal Science and Zoology SDG 6 - Clean Water and Sanitation SDG 8 - Decent Work and Economic Growth SDG 9 - Industry, Innovation, and Infrastructure SDG 12 - Responsible Consumption and Production SDG 14 - Life Below Water |
| topic |
Appetite stimulants Aromas Circular economy European seabass Feed intake Palatability Animal Science and Zoology SDG 6 - Clean Water and Sanitation SDG 8 - Decent Work and Economic Growth SDG 9 - Industry, Innovation, and Infrastructure SDG 12 - Responsible Consumption and Production SDG 14 - Life Below Water |
| description |
Funding Information: This work was supported by Project “MobFood – Mobilizing scientific and technological knowledge in response to the challenges of the agri-food market” (POCI-01–0247-FEDER-024524), financed by ERDF, through PORTUGAL2020/COMPETE2020/ Lisb@2020. Publisher Copyright: © 2024 |
| publishDate |
2024 |
| dc.date.none.fl_str_mv |
2024-06-28T22:24:16Z 2024-08 2024-08-01T00:00:00Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/article |
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article |
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publishedVersion |
| dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10362/169179 |
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http://hdl.handle.net/10362/169179 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
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0377-8401 PURE: 93212463 https://doi.org/10.1016/j.anifeedsci.2024.116017 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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15 application/pdf |
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reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia instacron:RCAAP |
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Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) |
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