Dietary Tools To Modulate Glycogen Storage in Gilthead Seabream Muscle: Glycerol Supplementation

Publication: Research - peer-reviewJournal article – Annual report year: 2012

  • Author: Silva, Tomé S.

    Centre of Marine Sciences of Algarve, University of Algarve, Portugal

  • Author: Matos, Elisabete

    Centre of Marine Sciences of Algarve, University of Algarve, Portugal

  • Author: Cordeiro, Odete D.

    Centre of Marine Sciences of Algarve, University of Algarve, Portugal

  • Author: Colen, Rita

    Centre of Marine Sciences of Algarve, University of Algarve, Portugal

  • Author: Wulff, Tune

    Division of Industrial Food Research, National Food Institute, Department of Systems Biology, Technical University of Denmark, Denmark

  • Author: Sampaio, Eduardo

    University of Porto, Portugal

  • Author: Sousa, Vera

    University of Porto, Portugal

  • Author: Valente, Luisa M. P.

    University of Porto, Portugal

  • Author: Gonçalves, Amparo

    INRB, I.P./L-IPIMAR, Unit of Innovation f Fish and Aquaculture Products, Portugal

  • Author: Silva, Joana M. G.

    University of Porto, Portugal

  • Author: Bandarra, Narcisa

    National Institute of Biological Resources, Unit of Innovation of Fish and Aquaculture Products, Portugal

  • Author: Nunes, Maria Leonor

    National Institute of Biological Resources, Unit of Innovation of Fish and Aquaculture Products, Portugal

  • Author: Dinis, Maria Teresa

    Centre of Marine Sciences of Algarve, University of Algarve, Campus de Gambelas, Portugal

  • Author: Dias, Jorge

    Centre of Marine Sciences of Algarve, University of Algarve, Portugal

  • Author: Jessen, Flemming

    Division of Industrial Food Research, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark

  • Author: Rodrigues, Pedro M.

    Centre of Marine Sciences of Algarve, University of Algarve, Portugal

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The quality and shelf life of fish meat products depend on the skeletal muscle’s energetic state at slaughter, as meat decomposition processes can be exacerbated by energy depletion. In this study, we tested dietary glycerol as a way of replenishing muscle glycogen reserves of farmed gilthead seabream. Two diets were tested in duplicate (n = 42/tank). Results show 5% inclusion of crude glycerol in gilthead seabream diets induces increased muscle glycogen, ATP levels and firmness, with no deleterious effects in terms of growth, proximate composition, fatty acid profile, oxidative state, and organoleptic properties (aroma and color). Proteomic analysis showed a low impact of glycerol-supplementation on muscle metabolism, with most changes probably reflecting increased stress coping capacity in glycerol-fed fish. This suggests inclusion of crude glycerol in gilthead seabream diets (particularly in the finishing phase) seems like a viable strategy to increase glycogen deposition in muscle without negatively impacting fish welfare and quality.
Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Publication date2012
Volume60
Issue42
Pages10613–10624
ISSN0021-8561
DOIs
StatePublished
CitationsWeb of Science® Times Cited: 1

Keywords

  • crude glycerol, muscle glycogen, gilthead seabream, flesh quality, fish proteomics, aquaculture
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