Effects of growth rate on flesh quality

Recent advances in nutrition of salmon led to the rapid changes in building muscle structure. Ratio and energy content of commercial feed salmon. The energy demand for different sizes of fish has evolved, reduction in dietary protein content and the associated increase in both oil and food dietary energy content. The effect of these dietary changes and related improvement in the rate of growth has led to more efficient production. However, the there is much speculation that these changes have also led to a reduction in the flesh quality of farmed salmon Johnston, I. A., S. Manthri, et al. (2002).

Altringham, A., J, DAVID J., 1999. FISH SWIMMING: PATTERNS IN MUSCLE FUNCTION. School of Biology, University of Leeds, Leeds LS2 9JT, UK.

Casas, C., Martinez, O., Guillen, M.D., Pin, C., Salmeron, J., 2006. Textural properties of raw Atlantic salmon (Salmo salar) at three points along the fillet, determined by different methods. Food Control. 17, 511-515.

Einen, O., Thomassen, M.S., 1998. Starvation prior to slaughter in Atlantic salmon (Salmo salar): II. White muscle composition and evaluation of freshness, texture and colour characteristics in raw and cooked fillets. Aquaculture. 169, 37-53.

Hagen, O., Solberg, C., Sirnes, E., and Johnston, I.A.,, 2007. Biochemical and structural factors

Contributing to seasonal variation in the texture of farmed atlantic halibut (Hippoglossus

Hippoglossus L.) flesh. Journal of Agricultural and Food Chemistry 55.

Johnsen, C.A., 2011. Flesh quality and growth characteristics of farmed Atlantic salmon in relation to feed,feeding,smolt type and season. PhD in Aquaculture n1-2011.

Johnston, I.A., 1989. ANTARCTIC FISH MUSCLES - STRUCTURE, FUNCTION AND PHYSIOLOGY. Antarct. Sci. 1, 97-108.

Johnston, I.A., 1999. Muscle development and growth: potential implications for flesh quality in fish. Aquaculture

Volume 177,, Pages 99-115

Johnston, I.A., 2001. Implications of Muscle Growth Patterns for the Colour and Texture of Fish Flesh. Chapter 3.

Kiessling, A., Espe, M., Ruohonen, K., Mørkøre, T., 2004. Texture, gaping and colour of fresh and frozen Atlantic salmon flesh as affected by pre-slaughter iso-eugenol or CO2 anaesthesia. Aquaculture. 236, 645-657.

Lecture, K.

Lie, Ø., 2001. Flesh quality – the role of nutrition. Aquaculture Research,. nstitute of Nutrition, Directorate of Fisheries, P.O. Box 185 Sentrum N-5804 Bergen, Norway.

, 32: 341-348..

Nielsen, D., and Hyldig, G., 2001. A review of sensory and enstrumental methods used to evaluate the texture of fish muscles. Danish Institute for Fisheries Research,Depamnent of Seafood Research,Technical University of Denmark.

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