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Phaeodactylum tricornutum in finishing diets for gilthead seabream: effects on skin pigmentation, sensory properties and nutritional value

Journal of Applied Phycology volume 29, pages 1945–1956 (2017)Cite this article

Abstract

Microalgal biomasses are known to play a major role in fish pigmentation, which is particularly important in farmed fish, since colour and external appearance are the first cue for customers when choosing seafood. A study was undertaken to assess the potential of microalgae biomass from the diatom Phaeodactylum tricornutum as a functional ingredient for gilthead seabream (Sparus aurata) feeds. Three experimental diets were designed: a control diet (CTRL), this same diet supplemented with 2.5% of P. tricornutum wild strain (diet MA20); and a third diet with 2.5% of P. tricornutum biomass (diet MA37) cultivated under different temperature and light regimes that resulted in higher levels of fucoxanthin. Microalgae diets led to a reduction (P < 0.05 in MA37) of whole-body fat and lower lipid retention (P < 0.05 in MA20 and MA37). Microalgae did not impact odour, flavour, whiteness, and fatness perception in cooked fillets. Overall, colour analysis showed that P. tricornutum biomass led to significant differences compared to control in specific areas: the MA37 diet induced a significantly (P < 0.05) lighter and more vivid yellow colouration of seabream operculum (ΔE* ≈ 5) perceptible to the human eye; ventral skin lightness was also affected by the dietary treatments (P = 0.040), being higher for microalgae-fed groups, though this difference was not perceptually strong (ΔE* ≈ 1.7). Phaeodactylum tricornutum biomass can be used as a functional ingredient, improving external pigmentation and thus contributing to meet consumer expectations in relation to farmed gilthead seabream.

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Acknowledgements

This work was partly funded under the EU FP7 by the GIAVAP project no. 266401: Genetic Improvement of Algae for Value Added Product. The views expressed in this work are the sole responsibility of the authors and do not necessary reflect the views of the European Commission. Ana Ramalho Ribeiro acknowledges the financial support by FCT/MCTES (Portugal) through grant (SFRH/BD/73452/2010). All authors revised and approved the final version of the manuscript. The authors declare that they have no conflicts of interest.

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  1. Centro de Ciências do Mar do Algarve, Universidade do Algarve, Campus de Gambelas, 8005-139, Faro, Portugal

    Ana Ramalho Ribeiro & Maria Teresa Dinis

  2. IPMA, Portuguese Institute for the Sea and Atmosphere, Rua Alfredo Magalhães Ramalho, 6, 1495-006, Lisbon, Portugal

    Amparo Gonçalves, Mónica Barbeiro, Narcisa Bandarra & Maria Leonor Nunes

  3. LIBPhys-UNL, Universidade Nova de Lisboa, 2829-516, Caparica, Portugal

    Maria Luísa Carvalho

  4. Necton, Companhia Portuguesa de Culturas Marinhas, S.A., Belamandil, 8700-152, Olhão, Portugal

    Joana Silva & João Navalho

  5. SPAROS Lda, Área Empresarial de Marim, Lote C, 8700-221, Olhão, Portugal

    Tomé Silva & Jorge Dias

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Ribeiro, A.R., Gonçalves, A., Barbeiro, M. et al. Phaeodactylum tricornutum in finishing diets for gilthead seabream: effects on skin pigmentation, sensory properties and nutritional value. J Appl Phycol 29, 1945–1956 (2017). https://doi.org/10.1007/s10811-017-1125-3

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