IMPROVING FINAL PRODUCT QUALITY : FINISHING DIETS FOR FARMED GILTHEAD SEA BREAM (SPARUS AURATA)

摘要

Finishing feeds aim at a total concept including nutritional effects on visual appearance (external colour through natural pigment sources), slaughter quality (reduction in visceral fat deposits through appropriate dietary fat level and composition),cooking quality and nutritional qualities (through choice of raw materials and appropriate formulation). Two lab trials with sea bream were performed to examine different finishing diets in terms of growth, feed utilization, fatty acid composition of thefillet and colouration of the integument.