In the last decade there has been a growing understanding of the health benefits of fish consumption. This has lead to an increased interest in studies examining which parameters will affect eating quality of fish grown in fish farms. Especially increased softening of fish muscle is a major problem since it significantly reduces the quality of the major edible part of the fish. One important stressor affecting quality is hypoxia which will occur in fish farms, when the trout is collected for transport before slaughter. In order to explore the biochemical mechanisms responsible for the changes seen in trout muscle following hypoxia, a proteome study was conducted. This will greatly aid the aquaculture industry when evaluating the type of stressors mostly affecting food quality, allowing the industry to optimise handling of the rainbow trout accordingly. In the present study a number of rainbow trout were kept in tanks where hypoxia, (30% of normal oxygen) when introduced, was the only stressor. The fish were sacrificed at different time points (1, 2, 5 and 24 hours) after the onset of hypoxia and muscle samples were taken from each individual fish. Protein expression profiles of the samples were achieved by 2-DE. Protein spots, which individually or in combination with other spots varied according to hypoxia were found by multivariate data analysis (partial least squares regression) on group scaled data (normalised spot volumes) followed by selection of significant spots by jack-knifing. Tandem mass spectrometry was used to identify protein spots of interest.
|Publication status||Published - 2009|
|Event||Proteomic Forum Berlin 2009 - Berlin, Germany|
Duration: 29 Mar 2009 → 2 Apr 2009
|Conference||Proteomic Forum Berlin 2009|
|Period||29/03/2009 → 02/04/2009|